Banana Pudding Layer Cake

Banana Pudding Layer Cake

Ingredients :  

• Crust layers:  

• - 200 g graham crackers, crushed  
• - 80 g unsalted butter, melted  

• Vanilla pudding layer:  

• - 60 g cornstarch  
• - 100 g granulated sugar  
• - 500 ml whole milk  
• - 2 large egg yolks  
• - 1 tsp vanilla extract  
• - Pinch of salt  

• Whipped cream layer:  

• - 300 ml heavy cream  
• - 40 g powdered sugar  
• - 1/2 tsp vanilla extract  

• Banana layer:  

• - 3 ripe bananas, sliced (about 1.5 cups)  
• - 1 tbsp lemon juice (to prevent browning)  
• Topping:  
• - 1 banana, thinly sliced  
• - 2 tbsp honey or caramel sauce  

Preparation :  

1. Preheat oven to 160°C. Mix graham cracker crumbs and melted butter. Press half into a 18 cm square pan for bottom crust. Bake 8 minutes. Cool.  

2. For pudding: whisk cornstarch, sugar, and salt in a saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Remove from heat.  

3. Whisk in egg yolks and vanilla. Return to low heat 1 minute. Pour half into bowl; cool 10 minutes. Reserve remaining for second layer.  

4. For whipped cream: whip heavy cream, powdered sugar, and vanilla until stiff peaks form.  

5. Assemble: spread cooled pudding over baked crust. Layer with half the banana slices (tossed in lemon juice). Spread half the whipped cream.  

6. Add second crust layer (press remaining crumbs lightly into pan, no bake). Top with remaining pudding, then remaining banana slices. Finish with remaining whipped cream.  

7. at least 4 hours or overnight.  

8. Before serving, arrange fresh banana slices on top and drizzle with honey or caramel.  

banana pudding, graham cracker crust, layered dessert, vanilla custard, whipped cream, no-bake cake, creamy texture, classic southern dessert, easy assembly, chilled treat, fruit layer, party slice