Banana Custard Cake

With one delicious batter, create a banana custard cake with three different textures and notes of nutmeg, brown sugar, and rum.
By Zrinka Baker

Banana Custard Cake

This cake is truly magic. With only one batter, it separates during baking into three different layers and textures: dense on the bottom, custard in the middle, sponge on top.

I have made these cakes before, in vanilla and carrot custard flavors.

So, I suspected Banana Magic Cake would taste good, but when I took a fist bite, it exceeded my expectations. It is a perfect blend of tasty flavors of banana, nutmeg, vanilla, brown sugar and rum.

I used to think that basic Vanilla Magic Cake has the best flavor of all, but now this one is my most favorite of all the custard cakes.

Banana Custard Cake

Banana Custard Cake
 
With one delicious batter, create a banana custard cake with three different textures and notes of nutmeg, brown sugar, and rum.
Author:
Recipe Type: Dessert, Baking
Serves: 8 servings
Ingredients
  • 4 eggs, separated, at room temperature
  • 1¼ cups granulated sugar
  • 1 Tbsp dark brown sugar
  • 1 Tbsp rum (or rum extract)
  • 2 tsp vanilla extract
  • 1 stick + 2 tsp (125 g) butter, melted
  • ½ cup banana puree (about 1 large banana)
  • a pinch of grated nutmeg
  • ¾ cup flour
  • 2 cups (500 ml) milk, lukewarm
Instructions
  1. Mix egg whites until stiff peaks appear.
  2. In a large bowl, beat the egg yolks with white and brown sugar, rum and vanilla until light. Add melted butter, banana puree (you can mash it with a fork, but blending makes it smoother) and nutmeg. Continue beating for another minute. Then add the flour and mix it in (do not overmix).
  3. Add the milk and beat until incorporated.
  4. Using spatula, GENTLY fold in beaten egg whites.
  5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is dark golden. (If after 30 minutes top is already golden, cover the cake with aluminum foil.)
  6. Cool in the pan for at least 3 hours before cutting.
 

9 Comments
  1. I made this recipe a day before my dinner party. We tried it an it was lacking…..So, the next day I made a simple strawberry sauce recipe and served it with a dollop of whipped cream. It was amazing!!!!

  2. This cake sounds and looks amazing. But I’m afraid I have a few comments:
    I have just put the incredibly runny batter into my 20 x 20cm tin and it just fitted….I have no idea if the mixture is supposed to be as runny (although I’m guessing it’s because it part-sets as custard ?).
    I would also agree that the measurements need to be consistent…..metric is better, but I’m aware the US still uses the imperial system. Just don’t mix them! And finally, the previous comment regarding the flour…I used plain , as I (rightly or wrongly) have presumed that unless you specify self-raising, it’s plain. Please could you clarify this?

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