Heavenly Banana-Pudding Squares

These squares are truly heavenly.

Especially for banana and pudding lovers like me, for example.

So if you feel like something delicious like this, here is the recipe…


To prepare the Heavenly Banana-Pudding Squares you need:

1 package (400 grams) puff pastry

4 ripe bananas

1 1/2 packets (180 grams) sponge biscuit rounds (or lady fingers)

1 packet  powdered vanilla pudding (without sugar)

1 packet powdered banana pudding (without sugar)

12 tablespoons sugar (for the pudding)

4 cups (1 liter) milk (or any amount the two puddings call for in their instructions)

confectioner’s sugar to sprinkle on top


1. Let the puff pastry thaw according to the instructions on the package.

2. Preheat an oven to 350 F (175 C).

3. Roll out the dough on a floured surface to twice the size of the baking pan you are going to use (we need one layer of the puff pastry for the bottom and one for the top of the pie).

Using a knife, cut the rolled out dough into two equal parts.

Transfer the first sheet onto the bottom of the greased pan.

4. Now we are going to need the sponge biscuit rounds. They are soooo yummy – I grew up on them.

Place the biscuits over the puff pastry layer.


5. Take 4 sweet ripe bananas.

Cut each of them into two halves…

… and then into slices.

Just like this.

6. And onto the biscuits they go.

7. Now it’s the right time to prepare the pudding (follow the instructions on the packet).

Mix the vanilla pudding with the banana pudding and prepare them both together.

Mmmmm… – this already smells heavenly.

8. Pour the pudding over the biscuits and bananas…

… and spread it with a spoon until everything is nicely covered with the pudding.

9. Cover the pudding layer with the second part of the dough.

The pudding is going to release steam while baking so it’s fine to help it a bit by creating these little steam vents.

(Since the pie tends to rise while baking I recommend placing a piece of aluminium foil right underneath the baking pan – onto the bottom of the oven – just in case a few drops of pudding overflow. The aluminium foil will catch any spills and you can remove it from the oven easily.)

10. Bake for about 35-40 minutes.

Remove from the oven and let set and cool.

Sprinkle with some confectioner’s sugar if you feel like it.

Oh, and cut into squares of course.

Store in a refrigerator and – most importantly – ENJOY Dear Friends!

(There are many more lovely posts for you to see here.)

15 thoughts on “Heavenly Banana-Pudding Squares

  1. 1
    Amy says:

    Those sound really good, although I have no idea what sponge biscuit rounds are. They look like a cross between a ‘Nilla wafer and a lady finger.

  2. 2
    Luisa says:

    What atre these sponge biscuit rounds? I live in Calif USA

    • 2.1
      zoomyummy says:

      Hi! Sponge biscuit rounds are made of the same stuff like lady fingers – only they are round-shaped. You can easily replace them with lady fingers. I have added that to the recipe now…

      • 2.1.1
        Luisa says:

        Thanks. Here in my part of the world we use ‘Nilla Wafers when making Banana Pudding. I think they are sort of like Saviordi Lady Fingers. They don’t have as high a “rise” (flatter) as your biscuits though.

      • 2.1.2
        Amy says:

        I think it would be good with lady fingers where you have the sponge biscuits and a sprinkling of ‘Nilla wafer crumbs between the bananas and pudding so you get that flavor in the mix.

  3. 3
    curious says:

    looks awesome! do you make the sponge biscuit rounds? if so, can you share the recipe?

    • 3.1
      zoomyummy says:

      Hi! I haven’t tried making them yet – they are from a shop. But it’s a great idea to try it actually. Thanks for that! Keep checking my blog – it might appear over here some time… 🙂

  4. 4
    Angella says:

    I love the recipe and the pictures. It looks so delicious. 🙂

  5. 5
    mangiodasola says:

    Cool idea! This looks fabulous.

  6. 6
    Diane P. says:

    Your ingredients included 12 tbsp of sugar, but it wasn’t mentioned in the instructions. What is the sugar used for? I’m trying this recipe out this week, I cannot wait!

  7. 7
    Holli says:

    What size pan are you using for this. It looks incredible but I want to know what size I need/you suggest to make this.

  8. 8
    Lindsey says:

    Going to make this tonight as a trial run for Christmas…Is the dessert better served warm or cold? Looks delicious!

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