Name: Banana Custard Cake
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 large egg (room temperature); 200 ml milk; 40 g granulated sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; A pinch of salt; 240 g all-purpose flour; 2-3 ripe bananas (sliced or mashed); 80 g granulated sugar; 2 large eggs (room temperature); 150 ml milk; 2 tbsp melted, unsalted butter; 2 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt

Jump to Recipe

Last weekend, my son had some of his friends over, but I had to head out to church then. Honestly, I was at a loss for what to make to treat my little guests in such a short time. Thankfully, I came up with a simple banana custard cake that was ready to serve in just about an hour. To my delight, the kids loved it so much that it flew off the plate as quickly as it was made. What a lifesaver!

Why This Banana Custard Cake Is A Guaranteed Hit

The flavor and texture are divine: This cake is not that kind of stick-to-your-fork custard, but it has a dense, smooth, and a little creamy texture that’s hard to find elsewhere. The milky, buttery cake dances beautifully with the sweet, moist bananas, making every bite a satisfying experience.

This is a foolproof recipe: This recipe doesn’t call for any fancy ingredients. All are easy to find right in your kitchen. As I shared earlier, it only took me around an hour to create this decadent treat.

It feeds a crowd: A single cake is enough for a party. It can serve 10 to 15 folks. So, if you’re short on time but want a dessert that feels bakery-quality, this banana custard cake is your answer!

8 Easy Steps To Make Banana Custard Cake

Step 1

The custard cream needs time to cool, so we’ll start here. In a medium saucepan, combine one egg, 40 grams of sugar, a pinch of salt, and a teaspoon of vanilla extract.

Whisk it all together until it’s smooth and silky. Next, add a tablespoon of cornstarch and mix until there are no lumps—this step is key to achieving a creamy consistency.

Pour in 200 milliliters of warm milk, stirring as you go to blend it seamlessly. Place the pan on medium heat and stir constantly. It takes about 3 to 5 minutes to thicken, so don’t rush—trust me, patience pays off.

Once thickened, remove the pan from the heat and stir in a tablespoon of butter while the custard is still hot. I always add the butter at the end because it gives the custard a richer flavor.

Cover it with plastic wrap to prevent skin from forming, and let it cool while we tackle the cake batter.

Step 2

In a large mixing bowl, sift 240 grams of all-purpose flour. Add two teaspoons of baking powder and a quarter teaspoon of salt. Whisk everything together to ensure it’s evenly combined.

Step 3

Crack two eggs into another medium bowl and add 80 grams of sugar along with a teaspoon of vanilla extract. Beat the mixture with an electric mixer for about a minute.

It should become pale and slightly frothy. Then, add two tablespoons of melted butter (or vegetable oil, if you prefer) and mix again until everything is well incorporated.

Step 4

Start by folding half of the dry ingredients into the egg mixture. Mix gently until just incorporated. Don’t overmix the batter—this helps keep the cake light and fluffy. Next, pour 150 milliliters of milk into the batter to loosen it and mix it again.

Finally, add the rest of the dry ingredients and stir until just combined. The batter will be smooth and creamy. Let it rest while we prepare the bananas and pan.

Step 5

Peel two to three ripe bananas (the riper, the better) and slice them evenly. Line a 23 x 23 cm (9 x 9 inch) pan with parchment paper and grease it thoroughly, including the sides.

Arrange the banana slices neatly at the bottom of the pan. I love this step because the bananas create a gorgeous base for the cake once it’s baked.

Pro tip: If you want a smoother texture, feel free to mash the bananas instead. Personally, I love discovering those little pockets of sweet, moist bananas hiding in each bite, so I always opt to slice them.

Step 6

Pour the batter over the banana slices and spread it evenly with a spatula. Take your cooled custard cream, give it a quick stir to soften, and transfer it to a piping bag.

Pipe the custard on top of the batter in a lattice pattern. It not only looks stunning but also ensures every bite has a delightful taste of custard.

Step 7

Preheat your oven to 180°C (356°F). Bake the cake for 35 to 40 minutes. Keep an eye on it—the top should turn golden, and a toothpick inserted in the center should come out clean.

Step 8

Let the cake rest in the pan for a few minutes before carefully removing it. Peel off the parchment paper, then sprinkle the top with powdered or icing sugar for a touch of elegance. Slice into pieces and serve!

This cake is a real treat, especially with a cup of tea or coffee.

Still have bunches of overripe bananas on the table? Let’s give them a new life with my recipes, from simple banana bread and a classic banana cream pie to banana chocolate chip streusel muffins.

Baking Tips

Bananas For The Win

Always choose ripe or even overripe bananas with those tell-tale black spots on the peel. They bring an unbeatable natural sweetness and a fragrant aroma that make this cake absolutely irresistible. Whenever I spot bananas sitting a little too long on my counter, I know it’s time to bake this cake—they’re perfect for it!

Be Creative With The Toppings

This cake is such a great canvas for adding your personal touch. For a little indulgence, toss some chocolate chips into the batter—they melt into luxurious pockets of gooey chocolate.

Sometimes, I drizzle chocolate ganache over the cooled cake for a more decadent finish or serve slices with a dollop of caramel buttercream frosting. It’s a versatile dessert that’s easy to dress up for special occasions or enjoy as-is with coffee.

FAQs

How to store the banana custard cake?

You can wrap the leftovers in plastic wrap and put them in the fridge for up to 5 days. To freeze the cake, cover it tightly in plastic wrap and then in aluminum foil. It can stay good for 3 months at best.