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My latest sweet tooth snack has been graham crackers with cookie butter and sliced bananas and I am LOVING the combination! Here is an easy way to make that unbelievable flavor combo come together! An easy dessert cup or pie with layers of graham cracker crumbs, banana creme diplomat, and cookie butter! You can make this dessert in a cup as an individual serving or in one large pie!
Creme diplomat is made with equal parts pastry cream and whipped cream. Pastry cream or creme patisserie is usually made with eggs but here I show you how to make a simple eggless pastry cream using just cornstarch. You can also make the pastry cream vegan by using non-dairy milk and vegan butter. I find the texture of eggless pastry cream a little gummy so I like to cut it with whipped cream and turn it into a creme diplomat! It lightens the pastry cream and gives it a really nice texture. It’s so light and airy and just sweet enough.
I decorated my banana Biscoff cups with bruleed banana slices. I sliced bananas and sprinkled them with sugar and then used a culinary torch to brulee the sugar into a crispy layer. I sprinkled on a little more graham cracker crumbs and added an edible flower to finish the look! This is a great make-ahead dessert and you can make it a day ahead.
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Banana Biscoff Pudding
- Total Time: 25 minutes
- Yield: 10 1x
- Diet: Vegetarian
Description
A creamy rich dessert made with layers of graham cracker crumbs, creamy eggless banana creme diplomat and Biscoff cookie butter. Makes 1 large 9 inch pie or ten 4 oz servings.
Ingredients
BANANA CREME DIPLOMAT
- 1 cup (250 mL) whole milk
- 1/2 cup (60 g) granulated sugar
- 4 tbsp (31 g) cornstarch
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 banana (53 g), pureed
- 2 tbsp (30 g) unsalted butter
- 1 cup (250 g) heavy cream
- 1/2 cup powdered sugar
ASSEMBLY
- 2 cups graham cracker crumbs
- 1/4 cup (30 g) granulated sugar
- 1/4 cup unsalted butter, melted
- 1 banana, sliced
- 1 cup Biscoff cookie butter, melted
- edible flowers, banana slices for garnish
Instructions
Banana Creme Diplomat
- Add 1 cup (250 mL) whole milk, 1/2 cup (60 g) granulated sugar, 4 tbsp (31 g) cornstarch, 2 tsp vanilla extract, 1/4 tsp salt and 1/2 banana (53 g), pureed to a saucepan. Whisk well and then place on medium-high heat. Whisk continuously until the mixture thickens. Once it thickens, continue cooking for 1-2 minutes to cook out the cornstarch. Remove from heat and mix in 2 tbsp (30 g) unsalted butter. Pour the mixture through a strainer onto a plastic wrap-lined baking tray. Cover the pastry cream with plastic wrap in refrigerate for 20 minutes or until cooled.
- In a large mixing bowl, add 1 cup (250 g) heavy cream and 1/2 cup powdered sugar. Whisk on high until you have whipped cream that is at stiff peaks.
- In a separate mixing bowl, whisk the cooled pastry cream until smooth. Fold in the whipped cream until well combined.
Assembly
- In a small bowl, mix 2 cups graham cracker crumbs,1/4 cup (30 g) granulated sugar, and 1/4 cup melted unsalted butter. Mix until you have wet sand-like texture.
- IF MAKING A SINGLE LARGE PIE: Pre-heat oven to 350°F. Pour your graham cracker mixture into a pie plate and evenly press the graham cracker along the edges and bottom of the bottom to create a crust. Bake for 7-9 minutes and then cool completely. Place sliced bananas onto the bottom of the crust. Fill with banana creme diplomat and smooth out the top. Melt the 1 cup cookie butter in a microwave and pour on top and spread into a thin later. Refrigerate for 1 hour before enjoying. Decorate with additional graham cracker crumbs, edible flowers and/or bruleed sliced bananas.
- IF MAKING INDIVIDUAL CUPS (4 oz portions): Place 3 tbsp of graham crackers crumbs in the bottom of each ramekin. Use a spoon or muddler to press the crumbs into an even layer. Place sliced banana on top of the crust. Fill each cup with the banana creme diplomat leaving a 1/4 inch of space at the top. Use a spoon to evenly spread the top of the creme diplomat into a smooth even layer. Spoon 1-2 tbsp of melted cookie butter into the tops of each ramekin. Rotate the ramekins to cover the entire top with cookie butter. Refrigerate for 30 minutes before serving. Decorate with additional graham cracker crumbs, edible flowers and/or bruleed sliced bananas.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Dessert
- Cuisine: American
2 Responses
Does the amount of sugar in the pudding matter? Can I reduce it?
You can decrease it!
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