• Angelica Larsson

Banana custard cake | Vegan

Uppdaterat: 10 mars 2021

Hello my lovelies! I don't know about you but I do love myself a good banana cake and being the person I am I love a pastry with something creamy. It had me thinking about a creamy banana cake and I was wondering where I wanted to go with this and after some thorough research I ended craving a banana cake with a layer of custard.



What you need for cake:


2 dl (0.8 cup) aquafaba

1 1/4 dl (0.5 cup) vegan milk

1/2 dl (0.2 cup) heavy cream

1 dl (0.4 cup) sugar

5 dl (2 cups) flour

1 ripe banana

2 tbsp nut butter

1 tsp baking powder

1 tsp vanilla

1/2 tsp lemon juice

A pinch of salt



What you need for custard cream:


3 1/4 dl (1.4 cup) vegan milk

2 dl (0.8 cup) aquafaba

1 dl (0.4 cup) sugar

4-5 tbsp cornstarch

1/2 tsp vanilla essence

1 tsp vanilla bean

A pinch of Salt



Let's begin with making the custard, in a pot add sugar, cornstarch and whisk together as it will make it easier for the cornstarch to dissolve. Now add a little bit of the milk while stirring making sure the cornstarch is well incorporated.


On medium low heat add the remaining milk, vanilla (sliced and de-beaned), aquafaba and salt while stirring constantly it will begin to thicken up like a custard and at this point you can set it aside to cool and then pop it into the fridge while we get onto making the banana cake. (You can do this the day before.)


Begin with whisking the aquafaba in a kitchen machine and add sugar little by little until it looks like a meringue creating stiff peaks.


While the meringue is whisking we can get onto crushing our banana, you can either slice the banana into a blender and mix until it looks like a purée or into a bowl and mash it with the back of a fork. Set aside.


Preheat your oven to 175℃ (345℉)


In a separate bowl add nut butter, vanilla, milk and the mashed banana and mix until it looks smooth. Then add the flour, baking powder, salt and juice and whisk until it looks like a batter, add a few dollops of meringue and mix it in until smooth. Add the remaining meringue and carefully fold it in to it remains as fluffy as possible.


In a baking tin place a baking sheet and then pour the batter, don't tap it as we want it with as much as left in the batter as we can because this will leave the cake fluffy when it's done baking.


Place the baking tin in the middle of the oven for about 45-50 min. Once the cake is done baking allow the cake to cool for 5-10 minutes before turning it over and then allow it to cool completely


Take out the custard and to help smoothen the custard once more we will use a whisk breaking up any lumps making it smooth and easy to work with as we pour it into our banana cake.


Use a spatula, spread the custard evenly on the cake and if you wish for a clean cut on the edges pop it back into the fridge to set and once it has set you can trim the sides and slice the cake into even lengths our squares if you wish I prefer mine in lengths.


Serve as it is or with fresh banana, fruits and whipped cream.


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