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Banana Pudding Cake sweetsavant.com America's best food blog
Demetra Overton

Banana Pudding Cake

I used two 4 cup rectangular Pyrex baking dishes but this will also work with one 4 quart Pyrex baking dish Make the Italian meringue in a stand mixer. You will need an instant read thermometer to check the temperature of the sugar syrup for the meringue You can brown the meringue in the oven or with a small culinary blow torch ( do this at your own risk)
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 -12 servings
Ingredients Method

Ingredients
  

  • 1 box yellow cake mix baked in a buttered Pyrex dish according to package directions you'll need the eggs and oil that the package directs
  • FOR THE VANILLA CUSTARD
  • 4 cups whole milk
  • 4 egg yolks
  • 1 cup granulated sugar divided
  • 1/4 cup corn starch
  • 2 teaspoons of vanilla bean paste or vanilla extract
  • 2 bananas
  • FOR THE ITALIAN MERINGUE
  • 1 cup of granulated white sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup water
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon of Kosher salt

Method
 

  1. Make the yellow cake according to package directions and bake it in the buttered Pyrex dish.
  2. While the cake is baking make the custard
  3. Pour the milk in a saucepan, (at least 4 quarts) add 1/2 cup of sugar, stir and heat on medium until simmering
  4. Separate the eggs (reserve the whites for the Italian meringue) place the egg yolks in a bowl add 1/2 cup of sugar and cornstarch WHISK TOGETHER IMMEDIATELY or the egg yolks will crystallize
  5. TEMPER THE HOT MILK INTO THE EGG YOLKS
  6. Turn the heat off on the milk. Carefully and slowly whisk a cup of hot milk into the egg yolks until well blended. Repeat with another cup of milk.
  7. Pour the egg yolk mixture into the remaining hot milk and stir over medium heat until thickened and it begins to bubble. Be careful not to scorch the custard.
  8. This should take about 5 minutes
  9. Slice the banana and scatter the banana slices over the cake
  10. Pour the custard over the bananas and cake
  11. MAKE THE ITALIAN MERINGUE
  12. Combine 1 cup of sugar, corn syrup and water in a small sauce pan.
  13. Cook until sugar syrup registers 240 degrees on an instant read thermometer
  14. With the whisk attachment beat the egg whites, cream of tartar and salt in the stand mixer on medium speed until thick and fluffy, about 2 minutes
  15. With the mixer running, carefully and slowly pour the hot sugar syrup down the side of the mixer
  16. Continue to whisk for another minute or two until the meringue is thick and fluffy
  17. Top the custard with the meringue. Toast the meringue carefully in the oven at 400 degrees for 5 minutes or use a culinary blow torch (do this at your own risk)