Vietnamese banana pudding

Fancy a cream pie? 🍌

You’ll need

900g ripe bananas
100g cane sugar
60g flour
400g white toast bread
600g milk
200g creme fraiche
1 tbsp vanilla extract

300g cream cheese
60g cane sugar
1 tsp vanilla extract


Slice bananas, toss with cane sugar and let soak overnight in the fridge.

Slice bread into small chunks and add to a bowl, along with the sugar juice of the soaked bananas, flour and vanilla extract. Heat milk and creme fraiche in a pan until very hot, then pour over the bread mixture. Stir until very smooth and no lumps remain. If needed, blend with a stick blender.

Preheat the oven to 150 degrees Celsius and line a round baking pan with parchment paper. Spread a layer of the batter on the bottom of the pan, then add a layer of banana slices. Continue layering, and finish with a layer of batter.

Bake for 15 minutes in the oven, then reduce the temperature to 120 degrees and continue baking for 45 minutes. Allow to cool down completely.

Next, make the frosting by stirring all ingredients together until smooth. Spread on top of the pudding. Ready to serve!

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