Square Banana Pudding
6 servings
70 minutes
Square banana pudding is an unusual interpretation of a classic dessert rooted in American cuisine. This pudding combines crispy layers of puff pastry with the softness of vanilla and banana cream, creating a harmony of textures and flavors. Ripe bananas add natural sweetness and a rich fruity aroma to the dish, while a light dusting of sugar completes its airy tenderness. Thanks to its square shape, the pudding is easy to portion, making it convenient for festive serving. It can be served warm or chilled, and the combination of puff pastry and creamy filling makes the dessert not only aesthetically appealing but also incredibly delicious. This dessert embodies homey comfort and nostalgia for traditional family recipes.
1
Thaw the puff pastry as indicated on the package, preheat the oven to 175 degrees. Roll out the dough to be twice the size of the intended pudding. Cut it in half with a knife and place one half on a greased baking sheet.
- Puff pastry: 400 g
- Sugar: 12 tablespoons
2
Take 4 ripe bananas, peel them, and cut them in half lengthwise. Then cut the halves into small slices.
- Bananas: 4 pieces
3
We place banana slices on top of the dough.
- Bananas: 4 pieces
4
We prepare vanilla and banana pudding, following the instructions on the package and mixing them.
- Vanilla pudding (custard) powder: 1 jar
- Banana pudding (custard) powder: 1 jar
- Milk: 1 l
5
Pour the mixture over the layer of bananas on the baking tray. Use a spoon to spread it evenly, covering all the banana pieces.
- Bananas: 4 pieces
6
Cover everything with another layer of dough. To let steam escape, make holes in the dough with a fork. Before placing the tray in the oven, place aluminum foil underneath: the pudding often rises out of the tray.
- Puff pastry: 400 g
7
Bake for 35–40 minutes, then remove the tray from the oven and let it cool. Sprinkle with powdered sugar on top, cut into squares. The pudding should be stored in the refrigerator.
- Icing sugar (confectioners' sugar): 30 g
