Banana custard for cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make banana custard for cake? Prepare your food. Wash the eggs well, dry and separate into yolks and whites. Use the whites to prepare other dishes, for example, you can use them to bake meringues or a white sponge cake. And use the cream for their layer.

2. STEP 2

   

   Immediately pour the milk into a thick-bottomed saucepan and heat it over high heat. Bring the milk until hot, but do not boil to prevent foam from forming. At the same time, pour sugar into the yolks and mix them with a whisk. The goal is not to beat, but simply to bring it to homogeneity. Vary the amount of sugar depending on the sweetness of the bananas. I reduced the sugar by a third.

3. STEP 3

   

   Add flour to the yolks, mix everything again until smooth. The mass will turn out thick, that’s how it should be.

4. STEP 4

   

   Meanwhile, the milk will already heat up, remove the saucepan from the heat. Pour a small amount into the egg mixture and stir quickly.

5. STEP 5

   

   Pour the resulting liquid mixture into a saucepan with the remaining milk, stir until smooth.

6. STEP 6

   

   Place the saucepan to simmer over low heat. Cook the cream with constant stirring until it thickens. It is convenient to mix it with a silicone spatula. You can also check the readiness on it - run your finger along the spatula, if there is a clear stripe that does not fill with cream again, it is ready. Remove the saucepan from the stove.

7. STEP 7

   

   Peel the bananas and cut into a blender glass. Beat them until they become a homogeneous puree.

8. STEP 8

   

   Pour the chopped bananas into the hot cream and stir.

9. STEP 9

   

   Leave the cream to cool, it is better to cover the top with film “in contact” so that a crust does not form on it. After cooling, put the cream in the refrigerator for a couple of hours, then you can use it as you wish. Since there is no oil in the cream, it does not become thicker. The consistency of the cream is like liquid sour cream, it is great for cakes, but for pastries (eclairs) it is a bit runny.

10. STEP 10

    

    Please take into account the fact that after standing, the cream will change color, as the bananas will oxidize and darken. I coated the sponge cakes with cream and it turned out to be a light summer cake.

Comments on the recipe

Elena Pankina

16.10.2023

4.9

I’ve made custard for a cake more than once, but it was interesting to try it with bananas. I washed the eggs and separated the yolks from the whites. I poured milk into the ladle and set it to heat. While the milk was heating, I added sugar and vanilla sugar to the yolks and beat lightly. Added flour to the yolks and mixed until smooth. Pour a little warmed milk into the egg mixture and quickly mix. Then I added the mixture to the rest of the milk and put it on the fire. Cook until thickened, stirring constantly. Peeled the bananas and finely chopped them. I didn’t use a blender, I wanted to feel the banana pieces. Added bananas to the prepared cream and stirred. When the cream had cooled, I put it in the refrigerator. Used for layering the cake. Many thanks to the author katushafin 🤗 for the wonderful recipe, I really liked the cream: tender and very tasty! I now have another version of the cake cream recipe!