Knafeh with Custard and Banana

For the custard: In a small pot, place the milk, custard powder, and sugar, and use a hand whisk to stir until the custard dissolves.

Place the pot on medium heat and stir continuously with a wooden spoon until the mixture thickens.

Preheat the oven to 200°C and prepare an 11-inch baking pan.

Place the knafeh in a large deep dish and shred it slightly with your fingertips.

Pour the ghee and butter over the knafeh and continue mixing and shredding it to absorb well.

Place half the amount of knafeh in the pan and press it with your fingertips to cover the bottom evenly.

Add the custard to the knafeh, leaving about a 2 cm margin on the sides.

Spread the bananas over the custard.

Sprinkle the remaining knafeh evenly over the bananas to cover completely and press lightly so it sticks together.

Place the pan in the oven for 25 to 30 minutes until golden brown and the knafeh holds together like a large disk, and when you shake the pan, it moves slightly and separates easily from the sides.

Remove the pan from the oven, get a large flat serving plate, place it over the pan, and flip to drop the knafeh onto the plate.

Pour the syrup over the knafeh and serve hot or warm.