Ingredients:

  • 1 3/4 cups (220g) all-purpose flour, plus extra for dusting
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons (30ml) ice water
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 1/2 cups (355ml) milk (whole or 2%)
  • 1 large egg
  • 1 tablespoon (15g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 cups (355ml) heavy cream, cold
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Cocoa powder, for dusting

Instructions:

  1. Prepare the Shortbread Dough: Combine flour, sugar, and salt. Cut in cold butter. Mix in egg yolk and ice water until a dough forms. Wrap and chill.
  2. Bake the Shortbread Base: Roll out the chilled dough, fit into baking pan, prick with a fork, and bake until golden. Let cool completely.
  3. Make the Banana Cream Filling: Whisk together sugar, cornstarch, and egg in a saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter, vanilla extract and lemon juice. Gently fold in the mashed bananas.
  4. Assemble the Slices: Spread the banana cream filling evenly over the cooled shortbread base. Chill until set.
  5. Prepare the Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  6. Finish and Serve: Spread the whipped cream evenly over the chilled banana cream filling. Dust generously with cocoa powder. Chill briefly before slicing and serving.