If you are looking for an easy cake recipe with just a few simple ingredients, this Easy Banana Magic Cake is perfect! Custard cake with mashed banana comes together in no time at all!
If you love custard cakes check this delicious Vanilla Custard Cake,too!
Banana Custard Cake Recipe
However, this easy Banana Cake is not called ‘MAGIC’ for nothing! When you mix together eggs, sugar, flour, butter, milk and mashed banana, pour the batter in the baking dish and place in the oven, the real magic starts!
While baking in the oven this mixture will separate and form three layers. Yes, you understand well. You will make one batter and get a quick, easy and delicious 3-layer cake.
I’ve already shared other magic custard cake recipes here on my blog. This time I wanted to try a new flavor for my magic cake.
After my Skinny Banana Chocolate Chip Muffins and Banana Upside Down Cake I’m a little obsessed with quick and easy banana recipes. Also I shared too many healthy and easy breakfast and dinner recipes, lately. Therefore it was time for delicious DESSERT RECIPE!
How to Make Banana Magic Cake:
Let’s get back to this Easy Banana Magic Cake. With my last magic cake recipes, I noticed that many of you have had some concerns about the preparation. Therefore I’ll make a few notes this time, just to make things clear.
Let’s start with the eggs. You should separate egg whites carefully, making sure that no part of the yolk fall into the egg whites. Then beat the egg whites until VERY STIFF peaks form. They should be fluffy like a cloud. Egg whites will raise on the surface of the batter when you pour it in the pan and form top layer.
Many of you asked, since the batter is thin, is that correct?! Yes, it is. The batter for magic cake is REALLY THIN! The recipe uses melted butter and a lot of milk and very little flour. That way you will get center, custard like layer. It also allows the egg whites mixture to raise on top of the batter and make the sponge.
Tips and Tricks on Making Layered Banana Cake:
Very important thing also is to be careful when folding beaten egg whites into the rest of the mixture. You should do this really gently using a rubber spatula. You don’t want to completely dissolve the egg white foam. It should combine with the rest of the mixture, but it’s OK to have a pea size lumps of the foam, evenly distributed throughout the mixture.
Also I got a lot of questions, about the filling. Looking at the photo of this cake people assume that the cake has filling and there’s no filling mentioned in the recipe. Well, that’s the magic of this cake. There’s no filling or crusts that should make separately. This ONE MIXTURE will provide both, crust and the filling.
Still don’t believe in magic?!
Try and see for yourself!
If You Love This Easy Banana Magic Cake You’ll Also Like These Recipes:
Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert. It’s like hocus pocus!!!
Banana Upside Down Cake is incredibly moist and flavorful dessert, but it could be great breakfast or snack, too. You can’t go wrong if serve piece of this cake with toasted pecans and caramel sauce on top.
Easy Banana Magic Cake
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 1 hour
Yield: serves 10 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
If you are looking for an easy cake recipe with just a few simple ingredients, this Easy Banana Magic Cake is perfect! Custard cake with mashed banana comes together in no time at all!
Ingredients
- 1/2 cup unsalted butter-melted and slightly cooled
- 1 Tablespoon water
- 2 cups milk-lukewarm
- 4 eggs-separated
- ¾ cup sugar
- 2 tablespoons light brown sugar
- ½ cup mashed banana (1 medium banana)
- 1 cup flour
- 1 teaspoon vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 325°F. Lightly grease 8×8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate).
- Whip the egg whites until STIFF peaks form, set aside.
- Beat the egg yolks and sugars until pale yellow.
- Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
- Mix in mashed banana just to combine.
- Mix in flour until evenly incorporated.
- Slowly beat in the milk and vanilla extract until well combined.
- Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very thin!!!
- Pour the batter into the pan and bake for 45-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 45 minutes. If the top browns quickly before the minimum of 45 minutes, you can cover the cake with aluminum foil.
- Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center!
204 comments
I’m looking forward to making this Magic cake.
I made the banana magic cake and no layers formed. Please help me remedy this for the next time I make this recipe.
It still tastes delishous. ?
Hi Tracy, you should take it from the oven earlier, I hopp it will be OK next time
Absolutely loved this cake. I live in Colorado, so I kept it in the oven for about 1hr and 10 minutes. It didn’t burn, just cooked properly. Let it cool for about 40 minutes and BAM! It was perfect. Most delicious cake I’ve had in a while. My cake was full of banana flavor, vanilla, and delicious sponge cake. I would highly recommend this recipe!
This turned out exactly like the description! So good!
The recipe calls for sugar and brown sugar, and the instructions did not say when to add them to the mixture. I added the sugars before the warm milk and did the eggs last. It’s still baking and the layers look like they are separating. Also, did not have that size pan, so I used a smaller pan but having the same depth – filling up about 3/4th full. Then, I decided to fill individual custard cups… Looking forward to trying this baked dish out. Please update the instructions for less experienced cooks!
This was a cake adventure for me. Made the batter, added in the whipped egg whites and poured in my pyrex pan. I thought, this is not what I would call an extremely thin batter, but I carried on. I placed it in the oven and started to clean up. And then I noticed that I did not add in the milk!! The cake was in the oven for maybe 3 or 4 minutes. I took it out..poured the batter in a mixing bowl. I added in the milk and incoporated it as best as I could without deflating all that goodness from whipped wgge whites. Poured back into baking pan and I ended up baking it for about 50 minutes. The cake rested for 2 hrs and it came out nicely with the layers showing. It is tasty. In our house the adults loved it and kids didnt care for it. Go figure! I substituted the flour for whole wheat flour, almond milk instead of regular cow’s milk. Highly recommend to make..just don’t forget to add the milk (lol) and yes the batter is extremely thin.
Hi. Can this be made using Almond or Coconut flour?
Made this tonight and it came out perfect! Was a little nervous taking it out of the oven as jiggly as it was. Didn’t have any powdered sugar and it was just fine without it but we tried blueberries on top and it was delicious!
can I use splenda instead of sugar?
Sorry Michelle, haven’t tried it with splenda.
How many eggs the recipe doesn’t mention how many
Hi Cheyenne,
4 eggs!
This came out great I was was so happy. However, I feel like it didn’t have much of a first layer. I don’t know if I messed up somewhere. Any suggestions? The custard was prefect though. Very good tasting too
I used stevia and it turned out perfectly, so splenda should work fine. Will definitely make this again!
Wow, I love it. I used stevia too. The only thing I didn’t do was use the parchment paper. Learned my lesson there though. The bottom layer stayed in the pan. I will be making it again with parchment paper.
If you don’t have unsalted butter on hand, wll regular butter work?
Hi Sherry, it will work.
Awesome! Thanks! Can’t wait to try it!
I only have salted butter….would that as well?
Hi Vera. Im curious if using more ripened banana(s) would work with this recipe? I know, the more ripe, the more flavorful recipes come out, such as banana bread. Also, I have the correct size baking dish, only, it’s a pyrex baking dish about 1/2-2/3 of an inch thick. Curious if you think it will make a difference of outcome after baking?
Hi Vera, I commented asking about whether ripened banana(s) and a 3/4″ pyrex dish would work for this recipe? No idea if it got to you, so i figured I’d reach out to you again.
Hi Kaitlynne,sorry for kept you waiting. I think ripe banana and pyrex dish will work for this recipe.
What kind of milk and flour is best used in this recipe? Thank you!
Hi Laarni, I used all-purpose flour and whole milk.
I’ve made this before and absolutely loved it! I want to make it again but a day or so in advance. Does this need to be stored in the fridge? Thank you
I always store it in the fridge.
Can you double recipe & put in a 9×13 pan?
Hi Judy, I’m sorry I haven’t tried, but some readers left the comment at my Vanilla Magic Cake post that it worked fine for them in 9 x 13 pan.
I don’t have an 8×8 size pan. What else can I use? I really want to make it looks soooo yummy. Thanks
Hi Adriana, you could try 9 inch round pan if you have it.
Any way to make this gluten free?
Just put a gluten free one in the oven. If it turns out I’ll let you know what I used.
Mindy, how did the gluten free magic custard cake turn out? I want to make it.
I’m cooking it now, but I left out the brown sugar it’s still sitting on the counter. Can you put other toppings on the cake after done?
Looks yummy got to make this for my grandsons after school treat.
You wan’t regret!
I do not like butter. Can I use olive oil or vegetable oil instead?
How much shd I use the oil?
Sorry Lisa, I haven’t tried to substitute butter in this recipe.
Hi, can I use dark brown sugar instead of light?
Does this cake turn out if it’s double and put in a 9X13 inch cake pan?
Hi Joan, I haven’t tried so I don’t know, sorry
I just did 1-1/2 times the recipe using 2 bananas in a 9×13-inch cake pan. It took 40 minutes in my oven and after sifting powdered sugar on top, I broiled for a couple of minutes on high to caramelize. Worked wonderful, absolutely DELICIOUS!
I made this tonight and it was so good! Thanks for sharing!
Thanks 🙂
Would you be able to use strawberries instead of bananas if you drain them after mashing?
Hi Susan, sorry I haven’t tried, I don’t know would it work
Hi, cooked 50 min and took out of the oven. Worried about overcooking this. It’s still jiggles. Is it suppose to be jiggles when done?
Can you double this and put it in a 9×13?
Hi Shanon, sorry I haven’t tried so I can’t tell will it be baked well.
I just doubled the recipe and to my horror it made enough for 2 @9×13. I hope it’s good
You make no mention of the tbsp of water in the ingredients and what about the brown sugar. Where does it go?
Hi Karen, brown sugar goes in egg yolks.
OMG…..The bomb…….One of the best recipes I have ever made…So delicious and truly magic.
Thanks Sandy 🙂
Canu make it the day before?
I want to try this. Do u use plain or SR flour? Sounds so yummy
Hi Debi, use plain flour.
Sounds very interesting, anyone tried it? Does it really works?
I have made the vanilla magic custard cake several times. Looking to try the banana one this evening. My household has really like the vanilla version. I like to eat it slightly warm. The first time I made it I did not melt the butter and the cake portion was kind of thin but once I got that part correct it has come out well since. It smells wonderful cooking by the way.
Plain flour or self raising?
Hi Vivian, use plain flour.
GOING TO MAKE THIS TONIGHT TO TAKE WITH ME TO THE EASTER DINNER. I WILL LET YOU KNOW
Hi, I made this cake today and only had two layers? The top sponge and a thick custard layer, what am I doing wrong? Thanks!
Hi Alice, you probably bake it longer that it should or didn’t measure the flour correctly.
Wondered if you could substitute soy milk or maybe coconut milk for the milk part and get close to the same results. My daughter is allergic to milk.
Sorry, I haven’t tried the substitute.
Dbazz, soy milk or coconut milk will substitute just fine.
Do I need to refrigerate this once it is made or can I just leave it on the counter?
Hi! It’s delicious! Should I store it in the fridge?
Hi Carrie, store it in the fridge.
Needs more bananas. Could hardly taste the flavor. Seemed like custard.
I hope this recipe works, because even with adblock your page is nearly impossible to navigate, and you can’t print recipes without wasting ink on printing ads. I understand ads are how you get paid, but you should still keep it to a user-friendly level.
Ever heard of writing?
I love adding to my recipe book, writing is a great idea! 😉
I would suggest moving the ingredient list and instructions before the video. Maybe you could say scroll to bottom for ingredient list and instructions. Very hard to navigate page. Hope the recipe works out. How will I know if the cake is ready after 45 minutes?
Copy, cut, and paste into notepad, or a word document. Delete what you don’t want, i.e. ads. You don’t need to print the recipe from the web page.
For the people irritated by videos and ads in online recipes, try screen shotting the list of ingredients and directions. I have found that it saves a lot of time. It is easier to flip back and forth between my ingredients list and the directions in my photos. (And I don’t have to worry about my app crashing.)
I made this magic banana cake this evening for family dinner. I served it chilled and got wonderful compliments! It’s not too sweet and I love the layered effect it has! Very delicious!
Thanks Colleen 🙂 I’m glad you like it 🙂
If anyone is curious, I calculated my batch to have 251 calories per serving (for ten servings). Can’t wait to try it!
It was okay, but you need to eat it right away… not good refrigerated.
Hi!! Can you bake them individually???? Like say in individual cup molds??? Or mini cake tins with a removable bottom????
Thank You!!
Hi Catherine, I’m sorry I haven’t tried that.
Kat you still doing sweets? How have you been? Still got those crazy blue eyes?
Thanks for this recipe! Never beat egg whites before in my life, but I needed an emergency dessert for company. I appreciate all the extra notes on the eggs. It turned out great!
This was far from quick or easy.
Hi. Just curious if you or one of your followers has tried this recipe with non-dairy milk? If yes was it successful and what milk did you try?
I’ve just put one in the oven and am extremely excited as to the outcome(Yes sad, I know).
Will post when it’s done.
Can you it down in the fridge? I want it now. Lol
Confused on “beat” and “mix”. Beat to me equals mixer. Mix to me equals by hand. Is that what you mean when using those two words in your recipe? Thank you.
Hi Trisha, use mixer for both.
Is there any way we could get some pics of what its supposed to look like after you fold in the eggwhites in? Mine wasnt “smooth” by any means. I will post a pic after its done. Cant wait to try it, it looks so good!!
Mine wasn’t smooth either. Please post a pic!
Will high altitude matter for this recipe?
I JUST MADE THIS! It’s cooling now waiting for us to finish dinner before cutting into it. I used the parchment paper to line the baking dish. I’m so excited to try it. I’ll post an update as soon as we’re done. Thanks for the recipe!
Is this a.p flour or self riseing
Hi Beverly, it’s all-purpose flour.
Can self rising flour be used or is there something need to add if I use self rising flour?
I love any thing with bananas ! Thank you , I will make this
[…] Banana Magic Cake via OMG Chocolate Desserts […]
Thank you so much for this recipe. It is delicious. I love the “magic” that happens when it cooks. I honestly thought it was going to come out a total mess. It came out of the oven looking beautiful, and it tasted great.
Question: Could you substitute the banana with (canned) pumpkin?
Thank you again !
Thanks Anna. I don’t know about the pumpkin, but it might work.
I just finished eating first piece. It’s not that great in taste. Very egg-y, no scent of banana and I have no custard layer. It was easy to make and I tried it out of curiosity, but I won’t make it again.
Hi Gaba, thanks for the review.
Hi Vera ! I tried it with the pumpkin. I used a half cup of pure pumpkin (Libby’s in the can), some pumpkin spice, instead of the banana. It turned out great !!!
Can this be adapted into cupcakes????
Hi J, sorry, I’ve never tried it as a cupcake.
5 years late, but here to say I tried making them into cupcakes and it does not work. The batter bakes too quickly for layers to separate out. I tried cooking it for only 10 minutes, and then under the broiler for 5 to get the top brown, but you just end up with two layers of dense gelatinous stuff and under cooked merengue on top. I also tried a lower temp for a bit longer, but that didn’t work either.
I tried this twice last night. It does not work as cupcakes.
Great as a cake though!
This is a fantastic cake!
Do you think canned pumpkin could substitute for the banana?
Thank you for the recipe. It’s wonderful!
Pumpkin?
Hi Anna, I haven’t tried. It might work. Please let me know if you try! Happy baking !
Hi Vera ! I tried it with the pumpkin. I used a half cup of pure pumpkin (Libby’s in the can), some pumpkin spice, instead of the banana. It turned out great !!!
Hi Vera! I made this with pumpkin substituted for the banana. 1/2 cup pumpkin (Libby’s) with some pumpkin spice added. It turned out wonderfully !!
Thanks Anna, that sounds delicious
Not quite the success I had hoped for. Easy enough to make and the whites rose to the top, but the bottom two layers sort of melded together and the family thought it was more like a bread pudding, which is not a family favorite. They all agreed it was tastey, just didn’t like the mouth feel. Different strokes for different folks! So, if your eaters like a very moist cake, you won’t be disappointed?
Hi Judy,thanks for sharing you impressions 🙂
How many calories does this have
Sorry, I don’t have that info
My cake didn’t come out with a custard center. Any ideas?
Hi Andromeda, maybe you baked it too long.
I just made this for the first time, I did need to cover with foil as the top darkened slightly quicker the center solidified. Came out beautifully, tasted delish. Husband and kids loved this too! Thank you!
Thanks Ashley 🙂
Mine was a total fail 🙁 I don’t know what I did wrong but it was a mess .
Hi Laura, I’m really sorry to hear that.
Turned out just as described. At 45min, there was a little jiggle at the center. I pulled it out using the parchment and it seemed very soft, but it was sliceable after letting it cool for 15min. I added nutmeg and cinnamon to my taste and there was definite banana flavour. My kid said this recipe is a keeper! I wasn’t sure how to fold in the egg whites into what was a very liquidy batter. I left quite a few largish eqq white “curds” floating around in the batter and the end result was very good. I will make this again. 🙂
Thanks Indy. Don’t worry about the egg whites, they float on the surface and form the top layer.
I think I left it in a little bit too long, as the two bottom layers were barely distinguishable, but everything else turned out great. Hubby says this one is a keeper. Thank you!
Thanks Nicole 🙂
[…] Banana magic cake […]
The actual ingredient list seems to not list the water and milk ???
I’ve tried this once so far and my family loved it! I’m curious to know if it can be doubled and baked in a 9×13 pan?
Thanks Kathy,
I’m not sure would it be baked well.
Just put mine in the oven! I’m do excited 😉
Will post results later.
I just made this. Doubled it and put it in a 9×13. So good, and a nice and light choice for dessert! Will definitely make it again.
Thanks Jessica 🙂
[…] are so important! And what a beautiful masterpiece they can turn into. Like the time I attempted this. How can 3 distinct layers come out of one bowl of batter thrown into the oven? Amazing! Note: Mine […]
[…] in that banana flavor just brings it to another level, seriously. I adapted this recipe from OMG Chocolate Desserts and it has been my kids favorite after school snack. They love having this cake to come home […]
[…] if you don’t like all that chocolate, then you should check my Banana Bread Blondies, Easy Banana Magic Cake or good Old-fashioned Banana Cream […]
How long will this keep in the frig? Thanks.
Hi Clara, it will keep for a few days.
Should it be warmed up when taken out the frig.
[…] Banana Cake: For detailed recipe click Here […]
Can this cake be made with banana extract instead of the fruit for a birthday
Hi i made this 3 times and it always has 2 layers instead 3. Does it mean it’s overbaked? I have a hard time telling it’s done baking or not.
Hi Lenie, yes it’s probably overbaked.
I’m wondering what would happen if I made this with 2 or 3 bananas instead of 1. I know banana flavor will be more pronounced and that the batter will be wetter. Would I need to add more flour or do you think it would be fine? Thanks!
I was so excited to make this cake and now that it is in the oven I just realized I forgot the milk!! How did I do that!
Hi! How can I do the 2 cups milk-lukewarm
Hi Mimi, heat the milk until it’s just sligthly warm.
I made it but it, had three layers but the middle was still watery when I cut it. What did I do wrong?
In your vanilla recipe, you use powdered sugar. Since this has cornstarch and is finer, won’t that help with stiffening the mixture before folding in the egg whites? Any reason for using regular sugar in this one? It seemed like this mixture is so runny that it dissolves the egg whites almost instantly. It would seem since these recipes use no other leavening agents, that the air incorporated is critical to giving the cake some fluff.
This cake was delicious! Had a great flavor but an even better texture! Baked mine for 49 minutes and it came out great! Thanks for another recipe that uses old bananas!
Delicious! Great to have another recipe for leftover bananas! My kids thought the magic part was cool!
This was very easy to make!! I used salted butter as I didn’t have unsalted on hand! I made this at work tonight for my clients and they said it was amazing!! I must agree!! I was sceptical but it cooked up perfectly and the taste is amazing! I did add a little banana extract too!!!
Thanks Nicole :-)!
I forgot to put the brown sugar in with the white sugar and egg yolks! I mixed it in at the end. I probably messed up the recipe. I also used 1 1/2 ripe bananas because I thought they were on the small side. It smells great cooking but I probably messed up the layers!
[…] From: OMGChocolateDesserts […]
Can you double this for a 9×13?
[…] Recipe: omgchocolatedesserts.com […]
Hi – The eggs are still getting cooked right and not raw?
I ask as the texture is a bit different from typical cakes when I made it last night. Thanks!
Very yummy. Not sweet. When the powder sugar is added on top: perfect sweetness. I will make this again.
Thanks Patti!
I love it!
This recipe came out great the only problem I had was when I looked it up it said 2 teaspoons of sugar, when I was finished baking the cake I read it again , and it said 3/4 cup of sugar. It did come out great not too sweet and looked just like the picture. Great Magic Cake I will bake it again.
I tried this and even gave half to my neighbor, we didn’t like it. Very bland, no layers no custard, possibly overcooked? I don’t think i will be trying this one again.
I made this and my custard layer was very thin. I only cooked 45 minutes so I could have gone less maybe. But when I added the egg white I folded it in until it was completely incorporated because it went in lumpy. Should I have left it lumpy and not mixed totally?
Hi Kathy, you don’t have to fold it completely, small lumps are OK.
Thank you so much Vera!
This cake was amazing and so easy to make. My husband isn’t a fan of banana anything but I’m making this cake again tonight 🙂
[…] may also enjoy this Easy Banana Magic Cake from OMG Chocolate […]
Where is the recipe?
How many carbs in this recipe
Made this recipe several times and it’s fantastic! I use 2 bananas for the extra flavor and bake for 45 – 50 minutes. Have received many compliments. Thanks Vera!
Thank you Lindy!
Hello, has anyone frozen this cake?
[…] if you love banana desserts like I do, check this Easy Banana Magic Cake, Banana, Bread Blondies and Banana Bread Cheesecake. And if you want to bake some […]
This looks and sounds delicious! Do you have one that is peanut butter flavor?
No, just vanilla, chocolate and banana. Sorry!
Hi can I use buttermilk instead Just happen to have and want to use it up
Thanks
how do I store it, does it need to be refrigerated?
Hi Jovanna! It should be stored in the fridge.
sorry, i did not liked it at al, no banana taste, not worth much!
I made this recipe tonight. It is amazeballs!! I doubled it. It was a little too much for my 9×13 pan, but it was perfect for a 9×13 AND and 8×8. I cooked the 8×8 for 45 mins and the 9×13 for 60 minutes. It was perfect. All 3 layers came out great. Tastes so good too!!
Hi Vera,
I made this and the top was beautiful! I checked it after 45 min and was still very jiggles so I went another 5 then 6,7,8 min and still jiggles, but I then took it out worried that I would overcook it. It’s still pretty jiggles. Is that the way it’s suppose to be? Hopefully after it cools it will be perfect! Will let you know!
My husband loves to make this recipe after the kids go to bed so we dont have to share! Such a delicious cake and really nice to have a dessert that isnt super sweet!
I made this today and my husband and I weren’t that thrilled with it. We realize that it’s more of a custard but it tastes kind of bland to us. We’re hoping it tastes better after it’s been chilled and maybe adding some fresh strawberries will help.
I have a bunch of bananas right now & am thinking of freezing them so I dont have to throw them out. Could I used frozen bananas for this recipe? I would love to try this.
I accidently used regular sugar on this one was that right the vanilla specified powdered sugar this one didnt:/
Omg this recipe is so good I loved it. The layers came out beautiful I will definitely make it again thank you
Made this today for first time. Doubled the recipe but forgot to double the banana (oops.) But it turned out great. Custardy center just like I was hoping for. My husband ask if it was banana pudding in the middle. Will make again. Thank you!
Thanks Brenda!
So far my cake has been in the oven for 72 minutes and it’s still liquid inside. We used 1% milk. Everything else was exactly as specified in the recipe. I just put it back in for another 13 minutes. Not a fan.
Hi! Do you think oat or almond milk will work for this recipe? Thanks!
I ended up “ruining” a couple of eggs trying to separate the white from the yolk (a.k.a., omelets for breakfast) and it took me a while to get stiff peaks, but it was worth it. This a really nice dessert. It has a mild flavor overall, especially compared to most desserts, but that just keeps you wanting more. The texture is interesting and I certainly appreciate that you only have to make the one mixture. Totally recommended.
Not very good and weird consistency. Not worth your time!!!
Loved this recipe! Super easy and it turned out great. My family loved it. I was worried because there is no salt, but just follow the instructions and it will work out . I used a slightly large pan – 9×9. The bake time was still about 1 hour. The suggestions regarding folding in the eggs whites was vert helpful. Don’t over stir them. You will have some clumps on the top. That’s fine because everything settles into place while baking. I found it a bit sweet but my family loved it. Great recipe and very easy.
This didn’t work for me at all. I was worried about mixing the beaten egg whites into the batter too much, so I left them partially mixed and they mostly floated to the top. Maybe that’s the reason why my cake barely rose at all? It was a single layer with some cooked egg white on the top. Maybe I’ll try it one more time. I wish I knew what I’d done wrong.
This is my second time making this cake. The first time I followed the recipe exactly, but this time I used almond milk (since I didn’t have regular milk on hand). It was delicious and the layers formed both times. Very nice dessert, not overtly sweet.
Very surprised! I did NOT think this cake was going to turn out but it did and I loved it. When I poured the batter into the pan it filled clear to the top and I was so scared it was going to overflow but it didn’t! Also, I was very confused when folding the egg whites in because they just bobbed around and wouldn’t break down very well so I smashed them down a bit. But if you watch the video on how to make it she whisks in the egg whites. Big difference from folding them in! Anyway, all was well and it came together magically 🙂
This cake was delicious, however it did not turn out as light or with the defined layers as in the recipe. I did use two medium bananas instead of the one that the recipe calls for and I forgot to heat the milk to lukewarm, so I thought this might possibly account for those issues. In any event it was delicious…warm out of the oven, cold out of the refrigerator or room temperature so I will definitely be making again.
I followed the directions exactly except I added1/2 tsp. ground cinnamon (to help bring out the banana flavor) and I doubled the recipe and baked in a 9×13 glass dish. I was unsure of the time, but set the timer for 80mins and it ended up being perfect. After checking it at 60mins, there was still too much of a jiggle, so the extra time helped. This may not be the same for everyone though, so set your time somewhere between an hour and 1hr20mins if doubling and using a glass 9×13 like I did. I did have to lay a peice of foil over the top because the cake was getting too brown and the custard was still not done enough. I didn’t close it tightly with the foil, but just laid a sheet of it lightly over the top.
When mixing it all I used a hand mixer for each step except folding in the egg whites. During that process, my batter was not smooth at all, but lumpy. So I didn’t FOLD in the whites so much as cut through the big clumps with my spatula to better encorporate it all.
I feel like the cinnamon gave it an extra flavor boost. If I wouldn’t have added it, it would have been a pretty bland custard, even though I used VERY ripe banana. I tried the cake when it was still a bit warm. I would suggest not eating it until it has been refrigerated for a day, after the flavors have all come together. Mine also may have slightly overbaked, as my middle layer was almost nonexistent. Truthfully though, I might not have liked it as much had that middle layer been less done, like it looks in the picture. Overall, it was an interesting dessert, fun to make.
Okay the first time I made it I forgot to heat the milk to lukewarm and the cake came out okay, but if I remember correctly it was kind of runny. The second time I think I cooked it too long because although there was a separation, there was no custardy middle. I’m assuming it just got absorbed because it overcooked. It was good, but more of the consistency of a bread pudding. (which I love, but not the desired effect) Not giving up yet and hoping the third time’s the charm! It’s still very good.
I just made this cake for a 4th of July gathering we were going to and it was DELICIOUS! So moist and not too sweet. Quick & easy. I wanna make it again in a few days.
Thanks Jessica! Happy to hear that!