Banana Bread Custard
This is a layered treat starting at the bottom with a layer of banana bread, topped with chocolate custard, mascarpone whipped cream, and topped with caramel sauce.
Ingredients
Banana Bread
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 eggs
- 5 large bananas **ripe
- 4 cups all-purpose flour
- 1 tsp fine sea salt
- 2 tsp baking soda
- 2 tsp vanilla extract
Chocolate Custard
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 6 egg yolks
- 12 ounces semi sweet chocolate
- 3 tbsp cornstarch
- 3 tbsp water
Mascarpone Whipped Cream
- 2 cups heavy cream
- 8 ounces mascarpone
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Caramel Sauce
- 2 cups granulated sugar
- 1/3 cup water
- 12 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 tsp vanilla
- 1/2 tsp fine sea salt
Instructions
Banana Bread
- Preheat your oven to 350 degrees
- In a standing mixer combine butter and sugar, whip until lighter in color and texture. This takes about 2 minutes on high speed
- Add the eggs and mix until combined
- Add the bananas and vanilla, mix until combined
- Pour the flour, salt and baking soda into the mixer, mix on low until the batter comes together.
- Pour the batter into a greased and parchment paper lined 9x13 pan
- Bake for 40-45 minutes. Remove and allow to cool.
Chocolate Custard
- In a medium saucepan add the milk, cream and sugar. Heat until scalded but not boiling. Turn the heat off.
- In a separate bowl whisk the egg yolks until fully whipped.
- Take the hot cream mixture and slowly pour it into the yolks a tablespoon at a time while you whisk the yolks quickly. Continue doing this until you have added about 1/2 cup of hot cream to the egg yolks.
- Slowly pour the egg yolk mixture into the sauce pan. Once fully combined, turn the heat back on medium low.
- Add the chocolate and stir until fully melted.
- In a small bowl add 3 tablespoons of water and cornstarch. Whisk until smooth.
- Slowly pour the cornstarch into the custard and continue whisking until thick.
- Once thick take off of the heat, strain through a mesh strainer or sifter into a bowl. Cover with plastic wrap and place into the fridge to cool and set. Should chill for at least 2 hours.
Mascarpone Whipped Cream
- In a medium size bowl add all 4 ingredients. Take a hand mixer and whip until stiff peak. Cover and place in the fridge until you are ready to assemble.
Caramel Sauce
- In a medium sauce pan add the sugar and water, turn the heat on to medium high and whisk until fully combined.
- Continue whisking as the sugar caramelizes. It takes just under 10 minutes, the sugar will thicken as it cooks and sometimes clump up, don't worry! Just be careful to not burn it.
- When caramelized, you can tell because the sugar is golden brown. Add the butter 1 tablespoon at a time as you whisk.
- Once the butter is all added, very slowly pour in the cream and half and half while whisking. Be very carful, the steam can burn you if you pour it in too quickly.
- Now add the salt and vanilla. Stir until combined. Take off the heat and let it cool down a bit before assembling.
Assemble
- Start by taking approximately half of the mascarpone cream and fold it into the chocolate custard. Reserve the rest of the mascarpone cream.
- In personal serving size jars (makes 20) or in a large trifle dish assemble your banana bread custard.
- Start with a layer of banana bread, I like to cut the bread in half horizontally so that it isn't too thick. This is a personally preference.
- Top with chilled chocolate custard
- Add the mascarpone whipped cream over the chocolate custard
- Pour on some caramel sauce to finish it off
- Enjoy now or place in the fridge until you are ready to serve.
Nutrition
Calories: 793kcal Carbohydrates: 82g Protein: 9g Fat: 49g Saturated Fat: 30g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 204mg Sodium: 334mg Potassium: 334mg Fiber: 3g Sugar: 56g Vitamin A: 1556IU Vitamin C: 3mg Calcium: 110mg Iron: 3mg