Banana cream cake


0.75 cup white sugar

0.3 cup flour

0.25 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1.25 tea spoon vanilla extract

1 (9 cm) peeled, cooled

4 bananas, sliced



Preheat the oven to 350 degrees F.

Combine sugar, flour and salt in a saucepan. Gently remove the milk. Cook over medium heat, stirring frequently, until the mixture cooks and thickens. Continue cooking and stirring for another 2 minutes, then remove from heat.

Place egg yolks in a medium bowl; Stir in a small amount of warm milk until smooth and slowly pour the yolk mixture into the pan. Cook over medium heat, stirring occasionally, until mixture coats the back of a spoon, about 2 minutes. Remove from heat, add butter and vanilla and mix.

Fill bowl with ripe bananas; Pour the pudding mixture to cover it.

Bake in preheated oven for 12 to 15 minutes until cooked through. Let the cake cool completely on a wire rack and refrigerate the cake for at least 1 hour before serving.

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