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Shilpa

Banana Oat Crumble Pudding

Creamy homemade banana custard layered with crisp brown butter oat crumble and finished with a drizzle of dark chocolate. This easy banana dessert is rich, comforting, and the perfect way to use ripe bananas.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling time 1 hour
Total Time 1 hour 45 minutes
Servings: 2 Glasses
Course: Dessert
Ingredients Method Notes

Ingredients
  

Brown Butter Oat Crumble
  • 65 g all-purpose flour ½ cup
  • 42 g granulated sugar 3 tbsp + 1 tsp
  • ¼ tsp baking powder
  • ½ tsp cinnamon powder optional
  • Pinch of salt
  • 40 g quick oats ½ cup
  • 56 g unsalted butter (¼ cup)
Banana Custard
  • 3 egg yolks
  • 25 g cornflour/cornstarch 3 tbsp
  • 30 g granulated sugar 2 tbsp + 1 tsp
  • 250 ml full-fat milk 1 cup + 1 tbsp
  • 160 g ripe bananas about 2 medium bananas
  • 56 g unsalted butter cold (¼ cup)
For Assembly
  • Prepared oat crumble
  • Prepared banana custard
  • Extra oats for garnish
  • Melted dark chocolate optional

Method
 

Prepare the Oat Crumble
  1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon powder (if using), salt, and quick oats.
  3. Brown the butter in a saucepan over medium heat until it becomes golden brown and develops a nutty aroma.
  4. Immediately pour the browned butter over the dry ingredients and mix until evenly coated.
  5. Cover the bowl and refrigerate for 20 minutes.
  6. Spread the chilled crumble evenly onto the prepared baking tray.
  7. Bake for 16 minutes, rotating the tray halfway through baking.
  8. Remove from the oven and allow the crumble to cool completely on the tray.
Prepare the Banana Custard
  1. In a saucepan, whisk together the egg yolks, cornflour, and sugar until smooth.
  2. Blend the milk and bananas until completely smooth.
  3. Strain the banana mixture through a fine-mesh sieve.
  4. Warm the banana milk until just steaming.
  5. Slowly whisk one-third of the warm mixture into the egg mixture.
  6. Add the remaining banana milk and whisk until smooth.
  7. Cook over low heat while whisking continuously until the custard becomes thick and glossy.
  8. Remove from the heat.
  9. Add the cold butter and stir until fully incorporated.
  10. Transfer to a bowl.
  11. Cover the surface directly with cling wrap and cool completely.
Assemble
  1. Spoon one tablespoon of oat crumble into the bottom of each serving glass.
  2. Add a thick layer of banana custard.
  3. Repeat the layers until the glasses are full.
  4. Finish with extra oats and a drizzle of melted dark chocolate.
  5. Serve immediately or chill before serving.

Notes

Storage

  • Refrigerate for up to 2 days.
  • Do not leave at room temperature for more than 2 hours.
  • Freezing is not recommended.

Make Ahead

Prepare the crumble and custard separately up to 2 days in advance.
Assemble just before serving for the crispiest texture.

Tips & Tricks

  • Use ripe bananas for the best flavour.
  • Strain the banana mixture for an extra-smooth custard.
  • Browning the butter adds a delicious nutty flavour but can be skipped if needed.
  • Whisk the custard continuously over low heat.
  • Let the crumble cool completely before assembling.
  • Serve immediately for maximum crunch or chill for a softer, pudding-like texture.