Banana Pudding Matcha Brownies

• • For the Vanilla Custard (Vla) (prepare a day ahead for best results)
• •140 ml Milk
• •2 pieces Egg Yolks
• •25 Granulated Sugar
• •15 g Cornstarch
• •15 g Unsalted Butter
• •0.5 tsp Vanilla Extract
• •0.3 tsp Salt
• • For the Banana Pudding Layer
• •150 Cold Whipping Cream
• •2 tbsp Powdered Sugar
• •to taste Egg Drop Cookies
• •to taste Biscoff Biscuits
• •2 pieces Cavendish Bananas (ripe, sliced)
• • For the Matcha Brownies
• •125 g White Chocolate (chopped)
• •50 g Unsalted Butter
• •50 g Neutral Oil (such as vegetable or canola oil)
• •12 g Matcha Powder
• •2 pieces Eggs (large)
• •120 Granulated Sugar
• •100 g All-Purpose Flour
• •0.5 tsp Salt

Instructions

1. 1

   Prepare the Vanilla Custard (Vla): In a saucepan, combine milk, egg yolks, granulated sugar, cornstarch, vanilla extract, and salt. Whisk thoroughly until smooth with the heat off.

2. 2

   Place the saucepan over low heat and cook, stirring continuously with a whisk, until the mixture thickens to a custard consistency.

3. 3

   Remove from heat. While still hot, add the 15g unsalted butter and stir until fully melted and incorporated. Transfer the vla to a bowl, cover directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature. Once cool, refrigerate until thoroughly chilled (preferably overnight).

4. 4

   Prepare the Matcha Brownies: Preheat your oven to 180°C (350°F). Grease and line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang on two sides for easy removal.

5. 5

   In a heatproof bowl set over a saucepan of simmering water (bain-marie method), combine the chopped white chocolate, 50g unsalted butter, and neutral oil. Stir until completely melted and smooth. Remove from heat and whisk in the matcha powder until no lumps remain. Set aside to cool slightly.

6. 6

   In a large bowl, whisk together the eggs and 120g granulated sugar until the sugar is dissolved and the mixture is pale.

7. 7

   Pour the slightly cooled matcha chocolate mixture into the egg mixture and stir until well combined.

8. 8

   Add the all-purpose flour and 0.5 tsp salt to the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.

9. 9

   Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

10. 10

    Remove the brownies from the oven and let them cool completely in the pan before lifting out and transferring to a wire rack. This is crucial for them to set properly.

11. 11

    Prepare the Banana Pudding Layer: Once the chilled vla is firm, transfer it to a mixing bowl and beat with an electric mixer until creamy and smooth.

12. 12

    In a separate cold bowl, beat the cold whipping cream and powdered sugar until it reaches medium-stiff peaks (half-whipped).

13. 13

    Gently fold the whipped cream into the creamy vla until homogenous. This is your banana pudding base.

14. 14

    Assemble the dessert: Once the brownies are at room temperature, spread the banana pudding layer evenly over the top. Arrange sliced bananas, egg drop cookies, and Biscoff biscuits over the pudding layer. For best results, chill the assembled brownies for at least 30 minutes before serving.

Chef's Tips

• 💡Preparing the vanilla custard (vla) a day in advance allows it to chill completely and develop the best texture for the pudding layer.
• 💡For extra matcha flavor and a beautiful presentation, dust a little extra matcha powder over the finished banana pudding layer before serving.
• 💡Ensure your white chocolate is good quality for the best brownie flavor and texture.
• 💡Do not overmix the brownie batter once the flour is added; this can lead to tough brownies.