Creamy banana parfait

First, prepare the pudding layer: In a small saucepan, mix the milk, pudding powder, and cane sugar. Cook over medium heat, stirring constantly, for 2-3 minutes until thickened. Remove from heat and whisk in the curd cheese using a hand whisk. Cover with cling film so that it directly touches the surface of the cream (this prevents a skin from forming), then place in the refrigerator to cool for 30-60 minutes.

Meanwhile, peel the bananas and slice them into rounds about 4 mm thick. In a bowl, mix the ingredients for the oat layer (melted butter, honey, rolled oats, cinnamon), then divide the mixture between the bottoms of two glasses (approx. 250 ml each).

Remove the cooled pudding from the refrigerator, remove the cling film, and stir with a whisk. Divide half of the pudding into the glasses over the oat layer, then top with half of the banana slices. Next, layer the remaining pudding on top, and finish with the remaining bananas.