Description
A dreamy dessert with layers of creamy banana pudding and Nilla wafers in a buttery, flaky crust. Easy to make and perfect for gatherings.
Ingredients
Crust:
1 ¼ cups all-purpose flour (use almond flour for gluten-free)
½ tsp salt (optional: pinch sugar)
½ cup unsalted butter (use vegan butter for dairy-free)
2-4 tbsp ice water (start with 2 tbsp)
Filling:
½ cup granulated sugar (use coconut sugar for lighter flavor)
2 tbsp cornstarch (potato starch optional)
½ tsp salt
1 ¾ cups whole milk (try oat milk for vegan)
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tbsp vanilla extract
2 tbsp cold unsalted butter (use vegan butter for dairy-free)
½ cup mashed banana (ripe)
1 ½ cups Nilla wafers
Instructions
1. Prepare crust: Combine ¾ cup flour and salt in food processor.
2. Add cold butter cubes and process until crumbly.
3. Add remaining flour and pulse until sandy.
4. Add 2 tbsp ice water and mix until dough clumps.
5. Wrap, refrigerate 1 hour.
6. Roll dough on parchment paper into 9-inch crust.
7. Dock base with fork, refrigerate 2 hours.
8. Layer ¼-inch banana slices and half the Nilla wafers in crust.
9. In saucepan, mix sugar, cornstarch, salt, milk, sweetened condensed milk, and whisked eggs.
10. Cook over medium heat until thickened (do not boil).
11. Remove from heat, stir in vanilla and cold butter until smooth.
12. Pour half the filling over bananas and wafers.
13. Top with remaining wafers and repeat filling layers.
14. Chill 2 hours before serving.
Notes
Chill crust 2 hours for proper structure.
Use very cold butter for flaky crust.
Make ahead and refrigerate for 24 hours.
Nilla wafers can be replaced with gluten-free crackers for allergen-free version.
- Prep Time: 45
- Cook Time: 25
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American