I adore the Magic Custard Cake because its lush blend of banana, custard, and cocoa creates an irresistible dessert experience. Every bite bursts with a playful mix of flavors that make me smile. I invite you to indulge in this enchanting treat that promises a delightful surprise with each mouthful.

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I’ve been messing around in the kitchen and came up with my Easy Banana Magic Cake. This recipe totally surprised me – it’s like, a fudgey magic custard cake that you just have to try.

I mixed together 6 large eggs with a cup of granulated sugar to get a nice smooth base and then slowly poured in 500 ml of whole milk. I added in 75 g of all-purpose flour along with 2 tablespoons of custard powder and 2 tablespoons of unsweetened cocoa powder to deepen the flavor.

Then come the stars of the show, the 3 very ripe bananas mashed just right, which give this dish its signature twist. A quarter cup of melted unsalted butter, a teaspoon of vanilla extract and a pinch of salt complete the recipe.

I promise, this banana layered cake is as fun to make as it is to eat and is one of the best dessert recipes out there.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like that the flavors work together so awesome – the sweet bananas, the hints of cocoa and custard powder give it a fudgy vibe that just melts in my mouth. Second, it’s super simple to whip up even if you aren’t a pro baker; I mean, with the clear step-by-step instructions, it always turns out great even when I kinda mess up a little here or there. Third, the whole process makes my kitchen smell amazing – that warm, inviting scent fills the house and makes dinner feel extra special. Finally, there’s just something magical about how this “easy banana layer magic custard cake” comes together; it’s like a small miracle in a cake pan every time i bake it.

Ingredients

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Eggs provide protein and structure, making the cake light and rich.
Bananas supply fiber and natural sweetness while adding moisture to the batter.
Milk offers essential protein and calcium which helps to tenderize the cake.
Cocoa powder adds a deep, slightly bitter flavor that balances the overall sweetness.
Custard powder gives a uniquely smooth texture and a mild vanilla taste.
Butter brings in richness and moisture, enhancing the flavor and mouthfeel.
Sugar not only sweetens the mix but also helps achieve a perfect golden crust.

Ingredient Quantities

6 large eggs, at room temperature

1 cup granulated sugar

500 ml whole milk

75 g all-purpose flour

2 tablespoons custard powder

2 tablespoons unsweetened cocoa powder

3 very ripe bananas, mashed (about 1 cup)

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and grease a round cake pan with a bit of butter or line it with parchment paper so nothing sticks.

2. In a large bowl, beat the eggs and granulated sugar together until they become pale and kinda frothy.

3. Pour in the whole milk, melted unsalted butter, and vanilla extract while stirring and then mix in the mashed bananas.

4. In another bowl, sift together the all-purpose flour, custard powder, unsweetened cocoa powder, and a pinch of salt to get rid of lumps.

5. Slowly add the sifted dry ingredients into the wet mixture while stirring gently so the batter stays smooth.

6. Once everything is well combined, pour the batter into your prepared pan, making sure it’s evenly spread out.

7. Place the pan in the oven and bake for about 40 to 45 minutes until a toothpick inserted in the center comes out clean.

8. When done, remove the cake from the oven and let it cool in the pan for about 10 minutes.

9. Then, carefully flip it onto a serving plate, slice it up while still a bit warm, and enjoy your fudgey banana magic dessert!

Equipment Needed

1. Preheated oven (350°F)
2. Round cake pan (greased with butter or lined with parchment paper)
3. Large mixing bowl for eggs, sugar, and liquid ingredients
4. Second bowl for sifting dry ingredients like flour, custard powder, and cocoa powder
5. Electric mixer or whisk for beating eggs and sugar
6. Measuring cups and spoons
7. Spatula for stirring the batter
8. Toothpick for checking doneness
9. Serving plate for flipping and slicing the cake
10. Knife for cutting slices

FAQ

Q: How do I know if my Easy Banana Magic Cake is done?

A: Stick a toothpick into the center. If it comes out clean or with just a few moist crumbs then it’s ready, otherwise bake it a bit more.

Q: Can I substitute the custard powder if I dont have any?

A: Yes, you can use a little cornstarch or even skip it, but keep in mind that it might change the texture of the cake.

Q: What type of bananas works best in this recipe?

A: Use very ripe bananas 'cause they mash really well and make the cake extra moist and flavorful.

Q: Do I need to cool the cake completely before serving?

A: It’s best to let it cool for about 10 to 15 minutes so it firms up a little, then you can serve it warm or at room temperature.

Q: How should I store any leftovers?

A: Wrap the cake snugly in plastic wrap or put it in an airtight container and store it in the fridge for up to 3 days. Enjoy it at room temp or warm it up slightly before eating.

Easy Banana Magic Cake Recipe Substitutions and Variations

Eggs: you can use flax eggs instead by mixing 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg. Its a neat substitution if you’re looking for a vegan option
Sugar: if you want to swap sugar, try using honey or maple syrup. Use about 3/4 cup honey for every cup of sugar and reduce the liquid a bit to keep the batter consistent
Whole milk: you might use almond milk or soy milk in the same measure. these alternatives work pretty well and add a nice twist
All-purpose flour: you can switch to a gluten free all-purpose blend or even cake flour if you prefer a lighter texture. note that the results might vary slightly though
Unsalted butter: feel free to substitute with the same amount of coconut oil or margarine. both options provide a similar fat content and keep the cake moist

Pro Tips

1. Make sure all your ingredients, specially the eggs and butter, are at room temp before you start – it’ll help them blend in much smoother and give you a nicer texture in the cake.
2. Sift all your dry stuff really good, like the flour, cocoa, and custard powder, so you dont get clumps in the batter; those clumps can ruin the smooth fudgy texture.
3. When you’re mixing the dry and wet ingredients, mix slowly and gently so you dont overwork the batter. Overmixing can make the cake tough and less fudgy.
4. Oven temps can vary a lot, so its a good idea to start checking with a toothpick a few minutes before the suggested time, that way you avoid overbaking and drying out your dessert.

Easy Banana Magic Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

251

kcal

Equipment: 1. Preheated oven (350°F)
2. Round cake pan (greased with butter or lined with parchment paper)
3. Large mixing bowl for eggs, sugar, and liquid ingredients
4. Second bowl for sifting dry ingredients like flour, custard powder, and cocoa powder
5. Electric mixer or whisk for beating eggs and sugar
6. Measuring cups and spoons
7. Spatula for stirring the batter
8. Toothpick for checking doneness
9. Serving plate for flipping and slicing the cake
10. Knife for cutting slices

Ingredients

6 large eggs, at room temperature
1 cup granulated sugar
500 ml whole milk
75 g all-purpose flour
2 tablespoons custard powder
2 tablespoons unsweetened cocoa powder
3 very ripe bananas, mashed (about 1 cup)
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
A pinch of salt

Directions

Preheat your oven to 350°F and grease a round cake pan with a bit of butter or line it with parchment paper so nothing sticks.
In a large bowl, beat the eggs and granulated sugar together until they become pale and kinda frothy.
Pour in the whole milk, melted unsalted butter, and vanilla extract while stirring and then mix in the mashed bananas.
In another bowl, sift together the all-purpose flour, custard powder, unsweetened cocoa powder, and a pinch of salt to get rid of lumps.
Slowly add the sifted dry ingredients into the wet mixture while stirring gently so the batter stays smooth.
Once everything is well combined, pour the batter into your prepared pan, making sure it’s evenly spread out.
Place the pan in the oven and bake for about 40 to 45 minutes until a toothpick inserted in the center comes out clean.
When done, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Then, carefully flip it onto a serving plate, slice it up while still a bit warm, and enjoy your fudgey banana magic dessert!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.