Description
A creamy, nostalgic American dessert featuring layers of ripe bananas, homemade custard, and sponge cake, topped with silky pudding and whipped cream. Rich, balanced, and perfect for gatherings.
Ingredients
6 large ripe bananas, sliced
1 cup all-purpose flour (or gluten-free flour)
1 cup whole milk (or non-dairy milk)
3 large eggs (or 1 1/2 Tbsp ground flaxseed + 4 1/2 Tbsp water)
2 sticks unsalted butter (or plant-based butter), softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 1/2 cups heavy cream (or whole milk)
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, whisk eggs and sugar until pale and foamy
Add melted butter and vanilla, then mix in flour until smooth
Pour batter into a greased 9×13-inch baking dish and bake for 25 minutes
Allow the cake to cool completely and slice into 12 pieces
In a saucepan, combine milk, 1/2 teaspoon of the heavy cream, and 1/2 cup sugar
Cook over medium heat, stirring constantly, until mixture thickens into a custard (about 5-7 minutes)
Chill custard until slightly firm
In a separate bowl, whip remaining heavy cream (or milk), 1/2 cup milk, and cinnamon until soft peaks form
Layer cake and banana slices in a 9×13-inch dish, pour warm custard over, and refrigerate for at least 4 hours
Top with whipped cream before serving
Notes
Adjust cake layers with ladyfingers for a no-bake option
For a lighter pudding, use 2 1/2 cups whole milk instead of heavy cream
Use high-quality vanilla extract for enhanced flavor
Chill longer for denser layers
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 recipe)
- Calories: 397
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg