Description
Dubai Chocolate Banana Pudding is a luxurious no-bake dessert inspired by the viral Dubai chocolate bar. It features layers of creamy chocolate pudding, fresh bananas, vanilla wafers, rich pistachio-kunafa filling, whipped cream, and a decadent chocolate topping for an unforgettable Middle Eastern-inspired treat.
Ingredients
- For the Pistachio Kunafa Layer:
- 2 cups kataifi (kunafa) pastry, toasted
- 1 cup pistachio cream spread
- 2 tablespoons unsalted butter, melted
- For the Chocolate Pudding:
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 4 cups cold whole milk
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 teaspoon vanilla extract
- For Assembly:
- 4 ripe bananas, sliced
- 1 box (11 oz) vanilla wafer cookies
- For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- For Garnish:
- 1/4 cup chopped roasted pistachios
- Extra pistachio cream, warmed for drizzling
- Chocolate shavings
- Edible gold flakes (optional)
Instructions
- Toast the kataifi pastry until golden and crisp, then toss with the melted butter and pistachio cream until evenly coated. Let cool.
- Whisk together the chocolate pudding mix and cold milk until thickened.
- Beat the cream cheese with the vanilla extract until smooth, then fold it into the pudding.
- Gently fold the whipped cream into the pudding mixture until light and fluffy.
- Arrange a layer of vanilla wafers in the bottom of a 9×13-inch dish.
- Top with half of the sliced bananas.
- Spread half of the chocolate pudding mixture over the bananas.
- Spoon half of the pistachio kunafa mixture evenly over the pudding.
- Repeat the layers with the remaining wafers, bananas, pudding, and pistachio kunafa.
- Prepare the chocolate topping by heating the heavy cream until just simmering, then pour it over the chocolate chips. Let stand for 2 minutes, stir until smooth, and mix in the butter.
- Spread the cooled ganache over the pudding.
- Refrigerate for at least 6 hours, preferably overnight.
- Garnish with chopped pistachios, chocolate shavings, a drizzle of pistachio cream, and edible gold flakes before serving.
Notes
- Toast the kataifi thoroughly for the signature crispy texture.
- Use ripe but firm bananas to prevent the dessert from becoming mushy.
- Allow the ganache to cool slightly before spreading over the pudding.
- Chilling overnight gives the best flavor and texture.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern-Inspired