BANANA CUSTARD CAKE

BANANA CUSTARD CAKE

Mix up batter for one yellow cake (can use a cake mix or your favorite yellow cake recipe doesn’t really matter)

add in one sliced very ripe banana to the batter

pour into a  sprayed, very large glass lasagna dish.. (mine is just a bit bigger than your normal 9×13)

Bake till cake is done, do not overbake.

while cake is baking make your homemade custard , reserve your egg whites for the meringue.  (recipe for  your custard is on this website, basic custard uses, 3 cups sugar, 10-12 egg yolks, 2 tsp vanilla, mix with hand mixer

2 1/2 cups milk  in pot on stove and one stick  butter, bring to a boil and pour in your sugar mixture slowly and stir

corn startch and water equal amounts in cup mix well.. use this  mixture for thickener

stir well and turn down heat, thicken enough to coat the back of a spoon.. if not thick enough do the cornstarch mixture in cup again (REMEMBER will thicken in fridge as it sets up.. this is always better the NEXT day)

Let cake cool on counter

Let custard cool, I cooled mine in the freezer to jump start it..

Take about 4 very ripe bananas and slice up..

put slices of bananas all over the top of the cake evenly.. so every bite gets a nanner..

The rest of your nanners you will  stir into  your cooled custard.

Pour your cooled custard over top of your nanners on the cake

Spread so it is even.

take some vanilla wafer cookies and stick some in the custard whole.. and the rest crush with your hands..

I like to TASTE the cookie so I do not grind them to powder.. just crush in your hand.. doesn’t have to look pretty your going to cover it with meringue anyways..

Now turn on oven to broil.. and mix up your meringue .. by whipping egg whites till they are stiff

add a little vanilla and a little sugar  slowly once they start to stiffen…

put your meringue on top of your cookies,, do not go all the way to the edge, leave a tiny view of the custard and cookies if you can ..

Now put under broiler and let top of meringue slightly brown..

take out and put on wood block in fridge to chill completely before cutting.. this is best made the night before..

we couldn’t wait tonight long enough for tomorrow  and cut ours so it looks a mess but trust me it is much prettier and tastier the next day .. keep in fridge when not eating.. ENJOY!!!!

PS… if you do not like meringue simply leave it off or sub for coolwhip.