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How To Make 𝗕𝗮𝗻𝗮𝗻𝗮 P𝘂𝗱𝗱𝗶𝗻𝗴 C𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 S𝗾𝘂𝗮𝗿𝗲𝘀


• For the blonde crust:
• 1/2 cup melted unsalted butter
• 1/2 cup packed light brown sugar
• 1 large egg yolk
• 1/2 cup all-purpose flour
• Pinch of salt
• 1/4 cup ripe banana purée
• 1 tsp pure vanilla extract
• For cheese topping:
• 2/3 cup thick whipped cream
• 16 ounces cream cheese 2 blocks
• 1 cup granulated sugar
• 3.4 oz instant banana pudding powder 1 can
• 1/2 cup milk
• 1 tsp vanilla extract
• Optional: powdered sugar for added sweetness
• Topping: Wafers


  1. For the blonde crust:
  2. Preheat the oven to 350 degrees and prepare an 8 8 mold using the non-stick method of your choice.
  3. In a large bowl, whisk together the butter and sugar until well blended. Then add the egg yolk, flour, salt, banana, and vanilla.
  4. Add the blonde batter to the pan and bake for 15 to 20 minutes until set.
  5. Cool to room temperature and prepare the filling.
  6. For cheese topping:
  7. Using your hand mixer, whip the thick cream in a medium bowl until stiff peaks develop, then refrigerate and clean the mixers.
  8. In another bowl, beat the cream cheese until fluffy with a mixer.
  9. Slowly add sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
  10. Gently fold the whipped cream into the cream batter.
  11. Taste and add a little powdered sugar if you prefer.
  12. Pour and spread the cake filling evenly over the blond crust and freeze for at least 2 hours or until completely firm.
  13. Garnish with wafers and serve.

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