Banana pudding – the creamy-sweet dessert
Banana pudding is a creamy, sweet layered dessert made from pudding, shortbread cookies, bananas and grated coconut. It is the perfect end to a delicious dinner or a sweet surprise for birthdays. The recipe is really super simple and goes very quickly.
Tropical ingredients for a light and creamy summer dessert
As you can get bananas and grated coconut all year round, you can also enjoy this sweet banana dessert in winter. For me, however, the banana pudding feels like summer, which may of course be due to the tropical ingredients banana and grated coconut.
But also because it tastes particularly good when I eat it chilled on warm summer evenings. The dessert ingredients are also very child-friendly, which is why I like to make it for my nieces’ birthdays.
You need the following ingredients to make this super tasty pudding:
- Butter
- Flour
- Whole milk
- Eggs (M)
- Sugar
- Vanilla extract
- peeled bananas
- Butter cookies
- Grated coconut
Alternatively, coconut chips, chopped banana chips or a light mango fruit mirror can be added to the coconut flakes.
How to make the banana pudding layered dessert
The only difficult thing about preparing the dessert is that you don’t eat all the shortbread cookies in the meantime. At least that’s always my problem, because I really love shortbread cookies.
Otherwise, the recipe is really very simple and you can’t do much wrong. However, when stirring the egg and sugar mixture into the roux, make sure that it doesn’t boil, otherwise the egg may curdle and the mixture will become lumpy.
You can make your own creamy banana pudding in 3 steps:
- Make the delicious milk pudding.
2. layer the banana pudding: Pudding, butter cookies, bananas and again from the top. The last layer should be pudding.
3. chill the layered dessert and sprinkle with grated coconut to serve.
I hope you enjoy making the banana pudding and, of course, have a sweet appetite.
If you liked this simple dessert recipe, please leave a rating or comment.
Banana pudding recipe
Equipment
- Casserole dish (25 x 20 cm)
Ingredients
- 80 g Butter
- 80 g Flour
- 900 ml Whole milk
- 3 Eggs (M)
- 200 g Sugar
- 1 Tablespoon Vanilla extract
- 560 g peeled bananas
- 200 g Shortbread
- 50 g Kokosraspel
Zubereitung
- Melt the butter in a pan and add the flour. Stir with a whisk until the mixture is smooth.
- Add the milk and stir so that no lumps form.
- Allow the roux to simmer gently until it has thickened.
- Whisk the eggs with the sugar and vanilla extract in a small bowl.
- Slowly stir the egg mixture into the roux and simmer until the custard has a creamy consistency. Stir occasionally so that the pudding does not set.
- Cut the peeled bananas into slices.
- Spread the pudding over the base of a baking dish or serving bowl, then place the shortbread cookies on top, arrange the sliced bananas on top and then add a layer of pudding. Repeat the process until all the ingredients have been used up. Finish with the pudding on top.
- As soon as the banana pudding has reached room temperature, place in the fridge and chill completely for approx. 2 hours.
- Before serving, sprinkle the banana pudding with grated coconut and cut into pieces.
Notes
Nährwerte
Still not satisfied with your sweet tooth? Then try even more dessert recipes such as the pudding bread dessert Aish el saraya or the rice pudding with rose water.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
