So I got up the other day and came down to the kitchen for my morning coffee and there they were…..the bananas that never seem to get eaten; ripe beyond slicing and adding to my oatmeal. I always wonder why that happens? I love bananas, but yet somehow seem to always neglect three or four out of the couple of bunches that I buy. Every time Jenn and I are at the store together and I run over the the banana pile, she asks: “Are you actually going to eat those? Why don’t you just buy three and go from there?” I insist that I’ll eat them and well, I hate to say it but, she ends up being right……most of the time. So this time, instead of tossing the evidence into my compost pile to save face, I decided to make a banana bread.
Then, I starting thinking that banana bread was too simple, too overdone; I wanted to get a little creative with the time I had on my hands that day. So I thought, why not make a banana cake, instead of a less moist bread and jazz it up by stealing Jenn’s custard recipe that she uses for her Chocoflan? I reduced the flan recipe by 1 egg so it would be creamier. I took a basic banana bread recipe that I’ve been using for years, added some milk to loosen it up and give it moisture. You will need a large bundt pan for this recipe. I got this one at Wal Mart for about $10. Now let’s get started…..
Mash the bananas up good. I wish I took a picture of the bananas I used. They were completely black. Those are the best ones to use for this as they are practically pudding.
A little trick with measuring caramel: spray oil the measuring cup first and then it will slide right out. You won’t even need a spoon!
Pour the cake batter over the caramel.
Somebody else wants banana walnut cake!
Now pour the custard mix over the cake batter.
Cover the bundt cake only with aluminum foil- not the entire roasting pan! I mistakenly did this once and got a painful steam burn. Place on the center rack.
I really thought this would cook within 1 hour and 30 minutes, because the regular banana cake takes about 1 hour 10 minutes. This took much longer when I added the custard. That’s ok by me. Gave me an opportunity to clean up the kitchen and get a few extra chores done and the final cake was well worth the wait. Some things just are!
I gently ran a knife gently along the edges of the cake to ensure it slid out of the pan without any little tears.
By looking at it, I wasn’t sure how the heck it was going to turn out, but I was very pleased with the outcome and I think I might have created the first banana cake with a cream cheese custard crown on the market. Jenn really liked it (she was most happy with the fact that I didn’t waste the bananas) and I hope you will too! Enjoy!
[easyrecipe id=”719″ n=”0″]