مهلبية تركية بالموز والبسكويت

We place the sugar, cornstarch, and flour in a pot and mix well.

We add the 1 liter of milk and stir everything together while cold until fully dissolved.

We place the pot over medium heat and stir continuously until the mixture thickens and becomes creamy.

Once thickened, we add the vanilla, stir, then remove from heat and let the mixture cool completely.

In a separate bowl, we combine the whipping cream powder with 1 cup of cold milk.

We beat the mixture using a hand mixer or electric mixer until it becomes thick and creamy.

Once the muhallabia is fully cooled, we add it to the whipped cream mixture and beat again until smooth and fully combined.

We pour half of the muhallabia mixture into serving cups.

We slice the bananas and arrange them around the muhallabia layer in the cups.

We add 1 to 2 tablespoons of crushed plain biscuits in the center over the banana.

We pour the remaining muhallabia over the banana and biscuits, making sure to fully cover the bananas to prevent browning.

We refrigerate the cups for 30 minutes to 1 hour until well chilled and set.

Just before serving, we garnish the top with a bit of crushed biscuits, banana slices, and a drizzle of chocolate or caramel sauce.