Let’s make Banana Cake for a change from our usual Banana Bread or Banana Muffin. This one here is a keeper. This is a Banana Cake with Cardamom Custard Frosting. In my world, you cannot go wrong with any smothered with Custard.

This Change is Good … and Delicious

Don’t get me wrong, I love banana bread but sometimes, change is good especially if the change is this deliciously good.

Banana Cake, NOT Banana Bread for a Change

This is more of a cake, than banana bread so expect a softer cakey texture. The texture is soft, but not like a sponge cake soft becuase this uses banana. It has a more finer compact texture, but in a good way.

This follow a chiffon/sponge cake method rather than a quick bread method. What does this mean? It means we need to whip the egg whites and sugar to create volume, almost like meringue. This when folded with the cake batter will help give a lighter cake like texture. This extra step of separating the egg white and egg yolk makes a huge of difference. This is what makes it, again, like a cake.

Now let’s go and talk about the delicious cardamom pastry cream taht I cannot stop raving about.

The Velvety Delight of Cardamom Custard Pastry Cream

Custard pastry cream, also known as crème pâtissière, is a cornerstone of many classic desserts, adored for its rich, velvety texture and delectable flavor. This versatile cream is a staple in French patisserie and has made its way into the hearts and kitchens of bakers worldwide. Made from simple ingredients like milk, eggs, sugar, and cornstarch or flour, custard pastry cream is surprisingly easy to prepare, yet it adds a luxurious touch to a variety of pastries. If you want something simple to be memorabe, add an element of custard cream to it.

One of the most appealing aspects of custard pastry cream is its versatility. It serves as a perfect filling for éclairs, cream puffs, and fruit tarts, adding a creamy contrast to the crisp pastry shells. It can be flavored with vanilla, chocolate, coffee, or any number of other ingredients, making it a customizable element in your dessert repertoire. Its smooth, thick consistency also makes it ideal for layering in cakes or spreading between flaky layers of puff pastry.

Beyond its role in traditional pastries, custard pastry cream can be used creatively in a range of desserts. Incorporate it into trifles, use it as a base for a fruit parfait, or simply enjoy it on its own, topped with fresh berries. The possibilities are endless, and the result is always a delightfully creamy, flavorful treat that elevates any dessert experience.

In essence, custard pastry cream is a baker’s best friend, offering a luscious, versatile component that transforms ordinary pastries into extraordinary creations. Whether you’re an experienced baker or just starting out, mastering this classic cream will open up a world of delicious possibilities in your kitchen. So, roll up your sleeves and let’s make this Banana Cake, shall we?

Cake Ingredients:

• 2 Egg Yolks
• 4 Egg Whites
• 85g  (1/3 cup + 1 tablespoon) granulated Sugar
• 115g (1 Banana) Ripe Banana - mashed or pulsed in the food processor
• 100g (1/2 cup + 1 tablespoon) full fat Milk
• 120g (3/4 cup + 1 tablespoon) All-Purpose (plain) Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla extract
• 1/4 teaspoon table Salt
• 1/2 teaspoon Lemon juice, or  1/4 teaspoon Cream of Tartar (add to the egg whites before adding the sugar)

Custard Cream Ingredients:

• 330 g (1 1/3 cup) Whole Milk
• 2 Medium Eggs
• 90g (1/4 cup + 2 tablespoon) granulated Sugar
• 2 1/2 tabelspoon Cornstarch

Cake Instructions:

1. In a clean glass or metal bowl, whip the egg whites with 1/2 teaspoon of lemon juice. Add the sugar 1 tablespoon at a time, and whip the eggs to the stiff peaks stage.
2. In another bowl, combine the egg yolks, milk and vanilla extract. Add the mashed banana and mix. Add the all-purpose flour, baking powder and salt.
3. Combine both mixtures together, gently folding in the whipped egg whites.
4. Pour the batter into a greased 7 or 8 inch pan lined with parchment paper.
5. Bake the cake in a preheated oven at 160 °C (320 °F) for 35 minutes or until a toothpick comes out clean.
6. Allow to cool completely before frosting.
7. Once cooled, pour/spread the custard cream on top.

Custard Cream Instructions:

1. In a pan, combine the sugar and cornstarch.
2. Add the milk and lightly beaten eggs, and bring to a simmer.
3. Whisk constantly and cook until the cream starts to thicken.
4. Remove from the heat and stir in the vanilla extract.
5. Cover with plastic wrap and refrigerate.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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