Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup milk
For the Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the banana mixture, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. While the cake is baking, prepare the custard. In a saucepan, whisk together the milk, sugar, cornstarch, and egg yolks until smooth.
9. Cook the custard over medium heat, stirring constantly with a wooden spoon, until it thickens and comes to a boil.
10. Remove the custard from the heat and stir in the vanilla extract.
11. Once the cake is done, remove it from the oven and let it cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack.
12. Once the cake has cooled, use a sharp knife to slice it in half horizontally.
13. Spread half of the custard on the bottom half of the cake, then place the top half of the cake on top of the custard.
14. Spread the remaining custard on top of the cake.
15. Chill the cake in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
- Chilling time: 1 hour
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 385
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 118mg
- Sodium: 268mg
- Total carbohydrates: 56g
- Dietary fiber: 1g
- Sugars: 38g
- Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the cake batter for a crunchy texture.
- Substitute the bananas with mashed sweet potatoes for a different flavor.
- Add 1/2 cup chocolate chips to the cake batter for a chocolate twist.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Use ripe bananas for a sweeter and more flavorful cake.
- Don't overmix the batter, as it can make the cake tough.
- Chill the custard before spreading it on the cake for easier handling.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Microwave the cake for 15-20 seconds or until warm.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with sliced bananas and whipped cream.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Sliced bananas
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of mashed bananas in the recipe.
Food Safety Advice:
- Make sure to cook the custard until it comes to a boil to ensure that the eggs are fully cooked.
- Store the cake in the refrigerator to prevent bacterial growth.
Food History:
- Custard cakes originated in Europe during the Middle Ages and were often served at banquets and feasts.
Flavor Profiles:
- Sweet
- Creamy
- Banana
- Vanilla
Serving Suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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