Banana cake with custard

8 servings

120 minutes

Banana cake with custard is a delicate and aromatic treat from European cuisine. Its base, made of crackers and banana puree, has a crispy texture that perfectly complements the velvety vanilla custard. The history of this cake originates from traditional home recipes where bananas were used to add natural sweetness and softness to the dessert. Its flavor is a harmony of rich creamy notes, light vanilla elegance, and the natural sweetness of ripe bananas. This cake is perfect for cozy evenings and festive occasions, and its chilled texture makes it a refreshing treat on hot days. With long soaking time, it becomes even more tender, with each layer revealing new flavor nuances.

Energy value per serving

• Calories: 759.4
• Proteins: 9.4g
• Fats: 38.8g
• Carbohydrates: 94.3g

Ingredients

• Melted butter: 60 g
• Butter: 30 g
• Sugar: 170 g
• Banana puree: 60 g
• Wheat crackers: 360 g
• Potato starch: 70 g
• Salt: pinch
• Cream 33%: 360 ml
• Milk: 360 ml
• Egg yolk: 3 pc
• Vanilla extract: 1 tsp
• Vanilla pod: 0.5 pc
• Bananas: 6 pc

Cooking steps

1. Preheat the oven to 180 degrees.

2. Mix cracker crumbs, 70 grams of sugar, and banana puree (1.5 bananas) until smooth. Pour in 60 grams of melted butter. Mix well again.

   Required ingredients:

   • Sugar: 170 g
   • Banana puree: 60 g
   • Melted butter: 60 g

3. Place in a 23 cm diameter mold, forming the bottom and edges for the future cake. Put in the refrigerator for 30 minutes.

4. Bake in the oven for 15 minutes. Then poke the bottom of the cake with a fork and put it back in the oven for another 10 minutes. Remove and let cool completely.

5. For the filling, mix 100 grams of sugar, 70 grams of starch, and a pinch of salt in a large heatproof bowl. Stir in the cream, milk, and egg yolks.

   Required ingredients:

   • Sugar: 170 g
   • Potato starch: 70 g
   • Salt:  pinch
   • Cream 33%: 360 ml
   • Milk: 360 ml
   • Egg yolk: 3 pieces

6. Extract the seeds from the vanilla pod and add them to the mixture.

   Required ingredients:

   • Vanilla pod: 0.5 piece

7. Bring the mixture to a boil and thicken over medium heat, stirring constantly, for 6 minutes. Remove from heat.

8. Add 30 grams of butter, vanilla extract. Remove the vanilla seeds.

   Required ingredients:

   • Butter: 30 g
   • Vanilla extract: 1 teaspoon

9. Cool completely for 1 hour, stirring constantly.

10. Slice the bananas crosswise into not very thin pieces.

    Required ingredients:

    • Bananas: 6 pieces

11. Spread 1/4 of the cooled cream on the bottom of the cake. Place banana slices tightly on top of the cream. Repeat the layers with the remaining cream and banana slices.

12. Cool the pie in the refrigerator for at least 8 hours, but better for a whole day.