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Banana Boston Cream Cake Recipe

January 24, 2016 by rachel Leave a Comment

 

Banana Boston Cream Cake
Banana Boston Cream Cake
By Rachel Howard on 01/24/2016
A delicious banana sponge cake filled with fresh custard and topped with a rich chocolate ganache.

Prep Time: 1 hour, 45 minutes

Cook Time: 25 minutes

So last week I was meant to bake a cake for the snack bar we set up at work. Unfortunately I was called to a meeting in London on the Monday so I wasn’t able to take it in to the office. Fortunately, there was an office of men eagerly awaiting the cake at my husbands office!

Before I decided on what to bake, I went through The Hummingbird Bakery book. I hadn’t flicked through it in a while and found quite a few recipes I’m still yet to try. I marked them up and asked Kieron to decide – this was a clear winner.

I’m not overly keen on banana in cakes, but I love home-made custard so was happy to give it a try.

Banana-Boston-Cake-Close-700

Although the actual processes are all simple, it does take a while to make this cake due to having to put it in the fridge to set. But judging by the comments that were fed back to me I would say it’s definitely worth it.

Banana-Boston-Cake-Slice-700

Ingredients for the cake:
  • 100g unsalted butter – softened
  • 150g caster sugar
  • 2 large eggs
  • 1 medium banana – mashed
  • 125g sour cream
  • 1 tsp vanilla extract
  • 300g plain flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp bicarbonate of soda

Method:

  • Preheat the oven to 170C and line the cake tins with baking paper.
  • Cream the butter and sugar together using an electric mixer until the mixture is light and fluffy – this can take a little while.
  • Add the eggs one at a time and mix well. Make sure to scrape down the sides of the bowl after each addition.
  • In a jug, mix together the mashed banana, sour cream and vanilla extract.
  • In a bowl, sift together the flour, salt, baking power and bicarbonate of soda.
  • With the mixer on a slow speed, slowly pour the sour cream mixture into the butter and sugar and mix well.
  • Add the dry ingredients and mix until the batter is smooth.
  • Divide the batter between the cake tins and bake for 25-35 minutes.
  • Leave to cool for a few minutes and then remove from the tins to cool completely before finishing.

Ingredients for the custard:
  • 250ml full fat milk
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 50g caster sugar
  • 15g plain flour
  • 15g cornflour

Method:

  • While the cakes are cooling, make the custard filling.
  • Bring the milk and vanilla extract to boil in a medium pan.
  • In a medium bowl, mix together the egg yolks, sugar and flour to create a paste (add a spoonful of the hot milk to loosen if required)
  • Once the milk is boiling, pour a small amount of it onto the paste and mix.
  • Add the paste to the remaining milk and put it back on the heat.
  • Whisk constantly until it forms a thick custard.
  • Gently boil the custard for 4-5 minutes until the flour is fully cooked (do not over cook as the eggs will start to scramble!)
  • Pour the cooked custard onto a baking tray and immediately cover with cling film to prevent a skin forming.
  • Set aside to cool completely.

Ingredients for the chocolate ganache:
  • 400ml double cream
  • 400g dark chocolate – chopped

Banana-Boston-Cake-Portrait-700

Method:

  • Once the sponge layers are cool you can start to assemble the cake.
  • Mix the custard with an electric whisk (or in a mixer) on a slow speed until it is smooth.
  • Place the first sponge layer on a cake board (preferably the same size as the cake) and top with the cold custard.
  • Smooth the custard out and sandwich the second sponge on top.
  • Wrap the sides of the cake in clingfilm and pop it in the fridge to set for 45 minutes.
  • While the cake is in the fridge, make the ganache.
  • In a medium pan, heat the cream until close to boiling.
  • Put the chopped dark chocolate to a mixing bowl and then pour over the warm cream.
  • Stir until all the chocolate is melted and the mixture is smooth and shiny.
  • Put a wire cooling rack over a deep baking tray.
  • Place the chilled cake on the cooling rack and remove the clingfilm.
  • Pour the chocolate ganache over the cake and gently push it over  the edges using a palette knife. The chocolate will run off the cake and drop into the baking tray.
  • This process can be repeated as much as you need to coat the cake evenly.
  • Pop the cake back in the fridge for 40 minutes to set.
  • Decorate with chocolate shavings.

Banana-Boston-Cake-700

The cake was quite dense compared to what I’m used to making and I didn’t get the ganache quite right so I was slightly worried about how this cake would turn out. I don’t think I needed to worry.

At 9.46am I received a text from Kieron that said ‘Everyone has gone nuts for the cake’.

I’m not sure exactly what time they devoured it, but I’m guessing it didn’t stick around for long.

 

Filed Under: Cake

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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