Easy Banana Custard for Cakes and Desserts

Fragrant, tender, melts in your mouth, delicious! Banana custard is very easy to prepare, as long as you follow the instructions exactly. The products needed for it are the most common, accessible and inexpensive. The cream does not contain oil, so it is light. They can be layered on a cake or served as a dessert.
cook time: 3h
Caleb Huxley
Easy Banana Custard for Cakes and Desserts

Nutrition Facts (per serving)

162
Calories
4g
Fat
29g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Sugar 1 cup
Wheat flour 50 g
Milk 0.5 l
Bananas 2 pc
Egg yolks 4 pc

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Step 5
Pour the resulting liquid mixture into a saucepan with the remaining milk, stir until smooth.

Step 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.

Step 7

Step 7
Peel the bananas and cut into a blender glass. Beat them until they become a homogeneous puree.

Step 8

Step 8
Pour the chopped bananas into the hot cream and stir.

Step 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.

Step 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.

Additional rubrics

Related recipes