Prep 15 mins
Cook 40 mins
This is heavenly! It's completely homemade-2 layer cake with banana custard filling and chocolate glaze. I got this recipe from a friend who got it from the Pillsbury Bake-off. This special dessert takes a little effort but is gorgeous and delectable!!!
- 295.73 ml flour
- 177.44 ml sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 158.51 ml milk
- 59.14 ml shortening
- 4.92 ml vanilla
- 1 egg
- 118.29 ml sugar
- 44.37 ml flour
- 0.59 ml salt
- 295.73 ml milk
- 1 egg, slightly beaten
- 14.79 ml butter
- 4.92 ml vanilla
- 2 bananas, cut in 1/4 ", slices
- 28.34 g unsweetened chocolate
- 29.58 ml butter
- 236.59 ml powdered sugar
- 0.25 ml salt
- 1.23 ml vanilla
- 29.58-44.37 ml milk
- Grease bottom of a 9" round pan.
- Line with wax paper and grease again.
- Blend all cake ingredients till moist; beat 2 minutes on medium.
- Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
- Cool 5 minutes, then invert on wire rack.
- Remove wax paper carefully and cool completely.
- With a long thin knife, split cake in half to get 2 thin layers.
- Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
- Slowly stir in the milk.
- Cook on medium; stirring constantly.
- Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
- Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Cool, stirring occasionally.
- Spread half the filling on bottom layer.
- Arrange the banana slices on filling, then cover bananas with remaining filling.
- Top with 2nd layer, cut side down.
- For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
- Stir in sugar, vanilla, salt and milk for spreading consistency.
- Spread on top of cake, letting some drizzle down sides.
This was good, but we felt like the cake was lacking in something. The custard and bananas were delicious though! I might make again to see if the mistake was mine for the cake's flavor.
We really enjoyed this cake. The bananas give a great flavor and make it even better. I tried to cover the bananas with the filling because I was worried they would turn brown since I was making it the day before serving. They were perfectly fine! I would suggest that you wait to glaze the cake until the day you plan on serving, as it loses some of its lustre if glazed the day before - but it certainly didn't take away from the great flavor. Thank you Kaarin for this delicious recipe.
Mmmm, Mmmmm, GOOD!!! We love Boston Cream Pie but I've always been a bit intimidated by the custard - and never wanted to use a box mix. But this was incredibly easy and so, so tasty! It also came out beautifully, with a shiny, crusty glaze. We took pictures, but not in good light and everyone wanted to dig in - so not sure I'll post. But trust me, you need to make this - it's that good! The bananas made it extra special...