Ingredients:

  • 2 cups (200 g) graham cracker crumbs (or finely crushed digestive biscuits)
  • 6 tbsp (85 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated sugar
  • Pinch of fine salt
  • 2 (3.4 oz / 96 g each) boxes instant vanilla pudding mix
  • 4 cups (946 mL) cold whole milk (use 3 cups / 720 mL for a thicker-set filling)
  • 1 tsp (5 mL) vanilla extract (optional)
  • 4 large ripe but firm bananas (about 600 g total peeled), sliced 1/4-inch (6 mm) thick
  • Juice of 1/2 lemon (about 1 tbsp / 15 mL) — to toss banana slices and slow browning
  • 12 oz (340 g) frozen whipped topping, thawed (store-bought) OR
  • 2 cups (480 mL) heavy whipping cream + 1/2 cup (60 g) powdered sugar + 1 tsp (5 mL) vanilla extract — whipped to soft peaks (homemade)
  • 2 oz (56 g) bittersweet chocolate, finely shaved or melted for drizzle (optional)
  • 1/2 cup (60 g) chopped toasted pecans or toffee bits (optional)
  • Pinch of flaky sea salt (optional)

Instructions:

  1. Make and press the crust: combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until evenly moistened. Press firmly and evenly into the bottom of a 9x13-inch (23x33 cm) pan using the bottom of a measuring cup for a compact finish.
  2. Chill the crust for 10–15 minutes in the refrigerator to set while you prepare the pudding.
  3. Prepare the pudding layer: whisk the two instant vanilla pudding mixes with 4 cups (946 mL) cold whole milk (or 3 cups / 720 mL for a thicker set) and 1 tsp vanilla extract if using, until thickened (about 2 minutes). Let pudding sit 2–3 minutes to fully set.
  4. Prepare the bananas: slice bananas 1/4-inch (6 mm) thick and toss gently with the juice of 1/2 lemon (about 1 tbsp / 15 mL) to prevent browning.
  5. Layer the dessert: spread about half (or two-thirds if you prefer more pudding under the bananas) of the pudding evenly over the chilled crust. Arrange half of the banana slices in a single layer over the pudding. Spoon remaining pudding over the bananas and smooth. Arrange remaining banana slices, then top with whipped topping (store-bought or homemade) and smooth the top.
  6. Garnish and chill: finish with chocolate shavings or drizzle, toasted pecans or toffee bits, and a light sprinkle of flaky sea salt if desired. Cover and refrigerate at least 2 hours, preferably overnight, until fully set and chilled.
  7. Serve: cut into squares and serve cold. For cleaner slices, chill thoroughly and wipe the knife between cuts; running the knife under hot water and drying between slices yields the cleanest edges.