Learn how to make this delicious Banana Custard Crumb Cake. A moist and creamy banana custard filling, with milk chocolate chips, sandwiched between two layers of buttery crumbs.
Active time: 15mins | Cook time: 30mins | Yield: 10-12
Ingredients:
Crumble:
- 3/4 cup (150g) Granulated Sugar
- 2 tsp Ground Cinnamon
- 1/3 cup (70g) Melted Butter
- 2 cups (240g) All-Purpose Flour
- 1 Egg, lightly beaten
Filling:
- 1 can (14oz – 397g) Sweetened Condensed Milk
- 2 Eggs
- 2 Tbsp Freshly Squeezed Lemon Juice
- 3 medium/large very ripe Bananas
- 3/4 cup (120g) Milk Chocolate Chips or Chunks
Video:
Directions:
Crumble:
- In a medium bowl, combine the sugar, cinnamon, and melted butter. Stir until combined.
- Add the flour and mix with a spatula. Add the egg and stir until it forms a crumbly mixture. Set aside.
Filling:
- In a large bowl, place the condensed milk, eggs, and lemon juice. Whisk until well combined. Set aside.
- Peel the bananas and slice them into 1/4 inch (6mm) rounds. Add to the egg mixture immediately. This way, the lemon juice will prevent the bananas from turning brown.
Assembling:
- Grease with butter a 10-inch (25cm) round baking dish.
- Place half of the crumb mixture into the bottom of the pan.
- Gently pour the filling over the crumbs, arranging the banana slices to form an even layer.
- Place chocolate chips over the filling.
- Sprinkle the remaining crumb mixture evenly over the top and finish with more chocolate chips.
- Bake at 350°F (180°C) for about 30-35 minutes or until a knife inserted in the center comes out clean.
Store in an airtight container at room temperature for up to 3 days.
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