BANANA & CUSTARD DRIP CAKE
With its retro flavour combination, bold drippy icing and piles of bright confectionery, this showstopping layered cake ticks all the trend boxes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Yield Cuts into 15-20 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4, grease two 20cm cake tins with butter and line the bases with baking parchment. Add 225g butter and 225g sugar to a large bowl and beat with an electric whisk until the mixture is pale and light. In another bowl or a jug, mash 3 of the bananas with a fork. Add 3 eggs, 75g yogurt and 1 tbsp vanilla, and mix to combine. Pour the wet ingredients into the butter and sugar, and add 225g flour, 1 tsp baking powder and 3 tbsp custard powder. Whisk to combine until you have a smooth batter.
- Divide the mixture between the tins, spreading it to the edges, then bake on the middle shelf for 25 mins - a skewer inserted to the centre should come out clean when the cakes are cooked. Cool in the tins for 10 mins, then turn out onto a wire rack. Clean the tins, grease with more butter and line the bases as before, then bake another batch of sponges wth the remaining ingredients. Can be made 2 days before icing; once cool, wrap well in cling film and leave in a cool place, or freeze for 2 weeks.
- While the cakes cool, make the icing. In a small bowl, mix the custard powder, vanilla bean paste and milk until lump-free. In a large bowl, weigh the butter and icing sugar, then mash together with a spatula (this is to prevent covering the kitchen with icing sugar!). Once roughly combined, mix with an electric mixer until smooth. Scrape in the custard mixture and beat again.
- When you're ready to assemble, clear a space for the cake in the fridge. Place one of the sponges on a plate or cake stand, and use roughly a quarter of the custard icing to stack the other cakes on top, spreading the icing right to the edges between each sponge. Use a little more icing to thinly cover the entire cake, filling in any gaps between the cake layers and using a palette knife to smooth the surface. Try not to get any crumbs in the bowl of icing - this first coat is called the 'crumb coating' and will trap in any crumbs, so don't worry if it looks a little messy at this stage. Chill the cake for 30 mins until the icing is firm.
- Use the remaining icing to completely cover the cake. Hold your palette knife up against the side of the cake and swoop around it to give you a nice clean, flat surface. Smooth over the top as much as possible too. Wipe the plate or cake stand clean, then chill for another 30 mins.
- Line a baking tray with baking parchment. Melt the white chocolate in a bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Pour roughly a quarter of the chocolate onto the baking tray and spread it to a rectangle, roughly 12 x 20cm. Sprinkle with hundreds & thousands and set aside to cool or chill until set. Mix the oil into the remaining chocolate in the bowl and add enough food colouring to dye the chocolate a vivid yellow colour.
- Remove the cake from the fridge and pour the yellow chocolate icing over the top, using a teaspoon to encourage it to drizzle down the sides. Cut the set sheet of white chocolate into pointy shards and arrange them on top of the cake (you may have to use some of the sweets and biscuits to hold them in place). Stack the remaining sweets and biscuits on top of the cake and stick in the cake topper (if using). The cake will look its best for an hour or two after decorating, but leftovers will keep for up to 3 days in the fridge.
Nutrition Facts : Calories 851 calories, Fat 46 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 77 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
BANANA CUSTARD
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
- In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
- Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.
BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
SOUTHERN STYLE BANANA SPLIT CAKE
This great recipe belonged to my Grandma and requires no cooking.
Provided by Tammy Livingston
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
- Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
- Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
- Top with cherries and chopped nuts; refrigerate and serve chilled.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g
OLD-FASHIONED BANANA SPICE CAKE
Luxurious cake made with mashed ripe bananas and filled with creamy custard and sliced bananas. This is a great birthday cake! My dad always loved this one. Time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 4h30m
Yield 1 8-inch 4-layer cake, 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
- Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
- Spoon into the prepared pans and smooth the tops with a rubber spatula.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
- Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
- Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
- To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
Nutrition Facts : Calories 456, Fat 22.1, SaturatedFat 13.2, Cholesterol 147.4, Sodium 306.4, Carbohydrate 61.2, Fiber 1.4, Sugar 42.9, Protein 5.2
EGGY BANANA CUSTARD
One of our favourite things about bananas is how convenient and easy-to-prepare they are. Simply peel, dice and mash very well -no steaming or boiling required! This easy recipe combines egg with mashed banana and a pinch of nutmeg for a yummy and healthy meal. Using spices and herbs in your baby's food is a great way to offer interesting flavours to enhance your baby's experience with new tastes. Speak with your paediatrician if you have any questions about when you can introduce spices to your baby's diet.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
- Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
- Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 14.8 g, Cholesterol 186.6 mg, Fat 6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 73.3 mg, Sugar 8.3 g
DIRTY BANANA CAKE
The 'dirt' on this cake is that it's wonderful! Actually, it's the coffee frosting...a 3-layer banana cake filled with banana buttercream and iced with that wickedly dirty frosting...2DIE4!
Provided by evelynathens
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Place oven rack in bottom third of oven and preheat the oven to 350F; line a 9 X 3 inch round cake pan or springform pan with wax paper and grease the paper; (If using a springform pan that doesn�t seal tightly, wrap the bottom with foil to prevent leakage).
- Make the banana cake: Sift together the flour, baking soda, baking powder and salt; in a large bowl, cream the butter with the sugar at medium speed until smooth; add the eggs one at a time, beating for 1 minute after each addition; in a bowl, mash the bananas with the buttermilk; beat the dry ingredients into the butter at medium speed in two additions, alternating with the bananas (the batter may appear slightly curdled � that�s OK); Pour the batter into the prepared pan and smooth the top; bake in the bottom third of the oven for about 1 hour, or until it tests done; (MAKE AHEAD: The cake can be made 1 day ahead; wrap in plastic wrap and store at room temperature.).
- Make the banana buttercream filling: In a large bowl, beat the egg yolks and confectioners� sugar at high speed until pale and thick; meanwhile, in a medium saucepan, bring the milk and banana to a boil over medium heat, whisking occasionally; slowly whisk the hot milk into the egg yolks; pour the mixture back into the saucepan and cook over medium-low heat, stirring, until thick, about 5 minutes; do not boil; transfer the custard to a medium bowl and let cool briefly, whisking occasionally; then press a piece of plastic wrap directly on the surface of the custard and refrigerate until chilled, atleast 3 hours or overnight; bring close to room temperature before continuing, otherwise, your buttercream will curdle. Beat the butter at high speed until fluffy; Reduce the speed to low and gradually mix in the cold banana custard; beat at medium speed until fluffy, then beat in the espresso.
- Assemble the cake: Split the cake into 3 equal layers (they will be quite thin); place one layer on a cake plate and cover with half of the banana buttercream filling; top with a second cake layer and the remaining filling; place the third cake layer on top, cover with plastic wrap, and refrigerate.
- Make the coffee frosting: In a large, heatproof bowl, beat the sugar and egg whites until mixed; place the bowl over a large saucepan of simmering water; do not let the bowl touch the water; heat the mixture, whisking occasionally, until the sugar is dissolved, about 5 minutes; remove from the heat and beat at high speed until fluffy, about 3 minutes; Beat the meringue at medium speed until cool to the touch, about 5 minutes; Beat in the butter several pieces at a time, waiting until they are incorporated before adding more; whip the frosting until fluffy; (if the frosting appears lumpy, beat at high speed until smooth; If the mixture is soft and runny, refrigerate for 6-8 minutes, then beat again) beat in the espresso and vanilla until blended; set aside ½ cup of the frosting for decorating; spread the remaining frosting on the sides and top of the cake; with the reserved frosting, using a pastry bag fitted with a star tip, pipe 8 rosettes on the top edge of the cake; Place 1 chocolate-covered espresso bean in the center of each rosette; to serve: Slice gently with a serrated cake knife (MAKE AHEAD: the cake can be refrigerate for 1 day; let stand at room temperature for 1 hour before serving).
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