4. Bake
- Bake for 50–60 minutes
- Tent loosely with foil after 40 minutes if the top browns too quickly.
- A toothpick inserted into the cake (not the cream layer) should come out mostly clean.
5. Cool & Slice
- Let the loaf cool in the pan for 15 minutes.
- Transfer to a rack and cool completely before slicing.
- This step is essential for clean, beautiful layers.
Texture & Flavor Experience
- Top: golden, slightly caramelized crust
- Middle: silky, melt-in-the-mouth cream layer
- Bottom: soft, moist banana crumb
- Overall: warm vanilla aroma with natural banana sweetness
Each bite feels indulgent but balanced—never heavy.
Pro Tips for Perfect Results
- Use very ripe bananas (black-spotted skins = best flavor)
- Don’t overfill the custard layer—thin and even is ideal
- Chill the loaf for 1 hour before slicing for ultra-clean cuts
- This cake tastes even better the next day!
Storage & Serving
- Store in the fridge for up to 4 days
- Serve slightly chilled or at room temperature
- Delicious with:
- Coffee ☕
- Milk 🥛
- A light dusting of powdered sugar
Final Thoughts
This Creamy Banana Custard Loaf Cake is proof that simple ingredients can create something extraordinary. One slice turns a familiar banana bread into a show-stopping dessert that looks bakery-made but feels homemade and comforting.
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