Description
A creamy, no-bake dessert combining mashed bananas, custard, and whipped cream between crisp vanilla wafers. Infused with Mediterranean-inspired options like tomatoes and olives, this customizable version is dairy-free and halal-friendly.
Ingredients
4 ripe bananas
1 cup granulated sugar
1 tbsp vanilla extract
1/2 tsp salt
30–35 vanilla wafers
1 cup matzo meal
1 cup soy milk
2 cups black beans
4 cups tomatoes
8 cups crumbled feta cheese
1 cup chopped olives
1 cup olive oil
2 tbsp apple cider vinegar (substituted for white wine vinegar)
2 bulbs raw fennel
1 small red onion
1 bulb garlic
Instructions
Preheat oven to 350°F (180°C)
Mix 4 ripe bananas, sugar, vanilla extract, and salt in a bowl until smooth
In a separate small pot, combine matzo meal and soy milk, whisking until thickened slightly
Line a 9×13-inch dish with 3 vanilla wafers in rows
Spread half the banana mixture over the first wafer layer
Repeat wafer-banana pattern for a total of 3 layers
Top with thickened matzo-soy custard
Fold 1/2 cup non-dairy whipped cream into remaining custard mixture
Layer over pudding
Add optional Mediterranean components: sauté fennel, tomatoes, and garlic in olive oil; add to top layer
Crumbles feta cheese over the final layer
Notes
Matzo meal with soy milk replaces traditional eggs for a vegan option
Non-dairy whipped cream is crucial for dietary compliance
Tropical tomatoes add freshness, adjust sweetness to taste
Store leftovers covered in the fridge for up to 3 days
For a richer flavor, use 1/4 cup maple syrup instead of 1 cup sugar
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: No-bake / Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/10th of recipe)
- Calories: 350
- Sugar: 12g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg