Banana Magic 3 Layer Custard Cake: only 1 batter during baking separates into 3 layers: dense on the bottom, custard in the middle, sponge on top
I suspected Banana Magic Cake would taste good, but when I took a fist bite, it exceeded my expectations. It is a perfect blend of tasty flavors of banana, nutmeg, vanilla, brown sugar and rum.
Like with all magic Magic Cakes, you make just one thin batter, pour it into a cake tin, and after baking you get a cake with 3 distinct layer. Magic!!
I used to think that basic Vanilla Magic Cake has the best flavor of all, but now this one is my most favorite of all Magic Cakes.
Everyday or festive, Banana Magic Cake is certainly a crowd pleaser.
To see how I make classic Magic Cake, click the PLAY button. For Banana Magic Cake, you will need to add mashed banana, nutmeg and brown sugar (see Step 2 of the recipe below).
- 4 eggs separated, at room temperature
- 1 1/4 cups granulated sugar
- 1 Tbsp dark brown sugar
- 1 Tbsp rum or rum extract
- 2 tsp vanilla extract
- 125 g (1 stick + 2 tsp; 1/2 cup) butter, melted
- 1/2 cup banana puree about 1 large banana
- a pinch of grated nutmeg
- 3/4 cup flour
- 2 cups milk lukewarm, 500 ml
Mix egg whites until stiff peaks appear.
In a large bowl, beat the egg yolks with white and brown sugar, rum and vanilla until light. Add melted butter, banana puree (you can mash it with a fork, but blending makes it smoother) and nutmeg. Continue beating for another minute. Then add the flour and mix it in (do not overmix).
Add the milk and beat until incorporated.
Using spatula, GENTLY fold in beaten egg whites.
Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is dark golden. (If after 30 minutes top is already golden, cover the cake with aluminum foil.)
Cool Banana Magic Cake in the pan for at least 3 hours before cutting.
Could I use vanilla instead of Rum
Vanilla is already among ingredients for this cake. I always use Rum when making custards because it helps preventing it from being too “eggy”. If you cannot use alcohol, I suggest using Rum flavoring.
This looks delicious! I’m going to make this for my fiances birthday in May but want to do a “test run” first…do you think a chocolate drizzle/ganache on top would work well with this recipe? Banana & chocolate is one of my/my fiance’s favorite combo’s and I’d love to include chocolate in this recipe somehow! Any suggestions?
Yes, I believe chocolate drizzle would work great. Why didn’t I think of it? Banana & chocolate is my most favorite combo, as well. And my birthday is in May, too. 😉
I would drizzle the chocolate just before serving because the cake is so delicate and has porous top.
Do you serve this at room temperature or put it in the fridge?
I keep it in the fridge because it contains eggs. You can take it out of the fridge about 30 minutes before you’re going to serve it, if you prefer it that way.
This looks really delicious and I wanted to make it to bring to a family get together this weekend. Do you think I can use a Wilton round or square cake pan?
Recommendation on dark rum vs light?
I think that dark rum is better for baking.