Banana Custard for Cake
Fragrant, delicate, and melt-in-your-mouth delicious! Banana custard is very easy to prepare - just follow the instructions closely. It uses simple, affordable ingredients and contains no butter, making it light. You can layer it into a cake or serve it as a dessert.
Updated : 05 August, 2025
Easy
More than 1 hour.
Ingredients
4
Egg yolks
1 cup
Sugar
50 grams
Wheat flour
0.5 liter
Milk
2
Banana
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Separate the eggs into yolks and whites. Save the whites for other recipes like meringues or sponge cake. The cream will be used for layering those if desired.
Step 2
Immediately pour the milk into a saucepan with a thick bottom and place it over high heat. Heat the milk until it’s hot but not boiling (avoid forming a skin). Meanwhile, add sugar to the yolks and whisk just until smooth - no need to beat. Adjust the sugar depending on how sweet your bananas are. I reduced the sugar by a third.
Step 3
Add the flour to the yolks and mix again until smooth. The mixture will be thick, and that’s fine.
Step 4
Once the milk is hot, remove it from the heat. Add a small amount to the egg mixture and quickly stir it in.
Step 5
Pour the now-thinned egg mixture back into the saucepan with the remaining milk and stir until smooth.
Step 6
Return the saucepan to low heat. Cook the custard, stirring constantly, until thickened. A silicone spatula is best. To test readiness, run your finger across the spatula - if a clear line remains, the cream is ready. Remove from heat.
Step 7
Peel and slice the bananas into a blender cup. Blend them into a smooth puree.
Step 8
Pour the banana puree into the hot custard and stir well.
Step 9
Let the custard cool. Cover it with plastic wrap directly on the surface ("contact wrap") to prevent a skin from forming. Once cooled, refrigerate for a few hours. Then you can use it as needed. Since it’s butter-free, it remains soft, like pourable sour cream - perfect for cakes, but too runny for pastries like eclairs.
Step 10
Keep in mind that over time the cream will darken as the bananas oxidize. I layered this cream between sponge cake layers and got a light, summery cake.