Boston Banana Cream Pie
"This is heavenly! It's completely homemade-2 layer cake with banana custard filling and chocolate glaze. I got this recipe from a friend who got it from the Pillsbury Bake-off. This special dessert takes a little effort but is gorgeous and delectable!!!"
photo by annathechef
- Ready In:
- 55mins
- Ingredients:
- 22
- Serves:
-
10
ingredients
-
Cake
- 295.73 ml flour
- 177.44 ml sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 157.80 ml milk
- 59.14 ml shortening
- 4.92 ml vanilla
- 1 egg
-
Filling
- 118.29 ml sugar
- 44.37 ml flour
- 0.61 ml salt
- 295.73 ml milk
- 1 egg, slightly beaten
- 14.79 ml butter
- 4.92 ml vanilla
- 2 bananas, cut in 1/4 ", slices
-
Glaze
- 28.34 g unsweetened chocolate
- 29.58 ml butter
- 236.59 ml powdered sugar
- 0.25 ml salt
- 1.23 ml vanilla
- 29.58-44.37 ml milk
directions
- Grease bottom of a 9" round pan.
- Line with wax paper and grease again.
- Blend all cake ingredients till moist; beat 2 minutes on medium.
- Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
- Cool 5 minutes, then invert on wire rack.
- Remove wax paper carefully and cool completely.
- With a long thin knife, split cake in half to get 2 thin layers.
- Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
- Slowly stir in the milk.
- Cook on medium; stirring constantly.
- Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
- Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Cool, stirring occasionally.
- Spread half the filling on bottom layer.
- Arrange the banana slices on filling, then cover bananas with remaining filling.
- Top with 2nd layer, cut side down.
- For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
- Stir in sugar, vanilla, salt and milk for spreading consistency.
- Spread on top of cake, letting some drizzle down sides.
- Refrigerate.
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Reviews
-
This was good, but we felt like the cake was lacking in something. The custard and bananas were delicious though! I might make again to see if the mistake was mine for the cake's flavor. -
We really enjoyed this cake. The bananas give a great flavor and make it even better. I tried to cover the bananas with the filling because I was worried they would turn brown since I was making it the day before serving. They were perfectly fine! I would suggest that you wait to glaze the cake until the day you plan on serving, as it loses some of its lustre if glazed the day before - but it certainly didn't take away from the great flavor. Thank you Kaarin for this delicious recipe. -
Mmmm, Mmmmm, GOOD!!! We love Boston Cream Pie but I've always been a bit intimidated by the custard - and never wanted to use a box mix. But this was incredibly easy and so, so tasty! It also came out beautifully, with a shiny, crusty glaze. We took pictures, but not in good light and everyone wanted to dig in - so not sure I'll post. But trust me, you need to make this - it's that good! The bananas made it extra special... -
I love Boston Cream Pie! Cannot wait to try this! I think the addition of the bananas is brilliant! -
Pretty good. Agree with Lolablitz,cake's flavor seems to be lacking something,although it improves after the night in the fridge. Extremely easy to make,comfort food and nothing fancy.If I make it again I will omit vanilla from the frosting,it gets a little overwhelming having vanilla added to all 3 parts of the cake.
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
