Ingredients:

  • 225g (8 oz or 1 cup) unsalted butter, cold, cubed
  • 75g (⅓ cup + 1 tbsp) granulated sugar
  • 300g (2 ½ cups) all-purpose flour
  • Pinch of salt
  • 1 large egg yolk
  • 750ml (3 cups) whole milk
  • 75g (⅓ cup + 1 tbsp) granulated sugar
  • 1 packet (about 40g or 1.4 oz) vanilla pudding powder
  • 1 tsp vanilla extract
  • 4-5 medium ripe bananas, peeled and sliced
  • 2 tbsp lemon juice
  • 50g (2 oz) dark chocolate (70% cocoa), finely grated

Instructions:

  1. Combine cold butter, sugar, flour, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and mix until a dough forms.
  2. Press dough evenly into the prepared baking pan. Prick the crust all over with a fork. Chill for 30 minutes.
  3. Bake at 350°F (175°C) for 20-25 minutes, or until lightly golden brown. Let cool completely.
  4. In a saucepan, whisk together milk, sugar, and vanilla pudding powder. Cook over medium heat, whisking constantly, until the pudding thickens. Remove from heat and stir in vanilla extract. Let cool slightly.
  5. Pour the pudding evenly over the cooled shortbread crust. Arrange sliced bananas evenly over the pudding layer. Brush bananas with lemon juice.
  6. Refrigerate for at least 1 hour, or until the pudding is set. Sprinkle with grated dark chocolate before serving.
  7. Cut into bars and enjoy!