Banana Squares

The combination of chocolate and bananas is a proven winner, and when you add a light pudding cream and a juicy walnut sponge, you get a dessert that youll definitely make more than once. It will be a hit anywhere and anytime you serve it. Both young and old will love it, and you can proudly show off your dessert-making skills.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 100 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 100 g Walnuts

  • 50 g Cocoa, powdered, unsweetened

Cream

  • 2 piece Egg, fresh

  • 160 g Sugar, white

  • 2 bags Pudding, vanilla

  • 80 g Wheat flour, white, multi-purpose

  • 1 l Milk, whole milk

  • 200 g Butter, unsalted

  • pieces Butter, unsalted

  • pieces Milk, whole milk

  • pieces Banana, fresh

  • pieces Juice, orange

chocolate sauce

  • 160 g chocolate, dark

  • 3 spoons Butter, unsalted

Steps

  1. First, prepare the cream. In a bowl with a hand whisk, mix the eggs and sugar. Add the pudding powder and flour, along with about 12 tablespoons of milk. You should get a medium-thick mixture without lumps.

  2. Pour the remaining milk into a pot and bring it to a boil. Remove from heat and mix the pudding mixture into the hot milk. Return the pot to the stove and cook the cream over medium heat, stirring constantly, for about 2 minutes until it thickens. Remove from heat and let the cream cool.

  3. While the cream is cooling, prepare the sponge. Add sugar to the egg yolks and whisk until frothy. Sift the flour, which has been mixed with baking powder and cocoa, into the mixture. Mix well to get a smooth batter without lumps, then fold in the ground walnuts. Beat the egg whites into stiff peaks and gently fold them into the cocoa mixture in three or four parts.

  4. Grease a medium-sized baking pan (approximately 35 x 20 cm) with butter and dust it with flour (remove any excess flour). Pour the prepared batter into the pan and spread it evenly with a spatula. Bake the sponge in a preheated oven at 180°C for about 20 minutes. Let the baked sponge cool slightly, then moisten it with chocolate milk and let it cool completely.

  5. Finish the cream. Cream the softened butter with an electric mixer. Gradually add the cooled pudding cream, one spoonful at a time. Peel the bananas and cut them in half lengthwise. Drizzle the halves with orange (or lemon) juice to prevent them from darkening.

  6. Spread half of the pudding cream over the moistened sponge. Arrange the banana halves on top of the cream and cover them with the remaining cream, smoothing it out evenly.

  7. While preparing the chocolate glaze, store the baking pan with the dessert in the refrigerator. Break or chop the chocolate into pieces and melt it with oil over a double boiler. Gently stir the melted chocolate to get a smooth mixture, then spread it over the cooled cream. Wait for the glaze to cool to room temperature, then refrigerate the dessert for a few hours.

  8. Cut the cooled dessert into squares, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 237.5 kcal
  • Fat: 12.41 g
    • Saturated Fat: 5.76 g
  • Carbohydrates: 25.85 g
    • Sugars: 18.39 g
  • Protein: 4.67 g
  • Fiber: 1.22 g