BANANA CUSTARD CAKE

​Looking what to do with your overripe bananas aside from making a traditional Banana Bread? Try this Banana Custard Cake. Soft, airy, fluffy banana cake with creamy custard on top. The cake is light and the custard is not sweet. Perfect combination!

​Cut them in bars and place in a cupcake liner for easy serving. I promise everyone will love this cake!

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I suggest to make the custard first before making the cake. The custard needs to be cooled down after cooking and requires at least an hour of refrigeration Once cold, you need to beat it to make a smooth custard before spreading into the cake. The custard is so easy to make. Just combine all the ingredients together and cook until thick. 
The Banana cake is to be made like how we do sponge cakes so it requires separation of the eggs. If you have baked sponge cakes before, you know what I mean. Extra step but worth the effort. 

This is a recipe my friend Bernadette found on YouTube and I was asked to make my version of it. So here it is :)
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BANANA CUSTARD CAKE RECIPE

Custard Ingredients:

• 1/3 cup sugar
• 2 1/2 tbsp cornstarch
• 1 1/3 cup fresh / whole milk
• 1 tsp vanilla extract
• 2 eggs

Cake Ingredients:

• 3/4 cup + 2 tbsp all-purpose flour
• 1/4 salt
• 1 tspbaking powder
• 2 egg yolks
• 1 tsp vanilla extract
• 1/2 cup fresh / whole milk
• 1 large banana, mashed
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/3 cup sugar

video

Procedure:

• In a sauce pan (off the heat), combine sugar and cornstarch.
• Add milk and vanilla. Stir until sugar and cornstarch are dissolved.
• Add eggs and whisk until free of lumps and mixture is smooth. 
• Turn on stove to low heat, stir constantly until mixture until thick.
• Remove from heat, let it cool and cover with food wrap. Refrigerate for at least an hour.
• Sift flour, salt and baking powder. Set aside.
• In a large bowl, combine egg yolks, vanilla and milk. Whisk until well combined.
• Stir-in mashed banana. 
• Add the flour mixture. Whisk until just combined. Do not over mix.

• ​Preheat oven to 325 F.
• Grease the 8 x 8  pan with butter and sprinkle some flour. Remove excess flour. Set aside.
• In a medium bowl, whisk egg white until foamy.
• Add cream of tartar and continue beating. 
• Gradually add sugar. Beat until stiff. 
• Gradually add the meringue into the cake batter and fold together. 
• Transfer the mixture into the prepared pan.
• Bake for 25-30 minutes. Make sure to check before 25 minutes if the cake is done as oven temperature varies.
• Remove from oven and cool on wire rack. Invert to a serving plate.
• Beat the custard until smooth. Spread over the top of the cake and scrape to get a smooth 
• Refrigerate the cake to set the custard before slicing.
• Enjoy.

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