Banana Boston Cream Pie

Name: Banana Boston Cream Pie
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 296 milliliters cake flour (not self-rising); 1 Tbsp light corn syrup; 2 Tbsps cornstarch; 2 larges egg yolks; 2 larges eggs, separated; 118 milliliters evaporated skim milk; 237 milliliters fat-free (skim) milk; 177 milliliters well-shaken low-fat buttermilk; 1 firm-ripe banana; 0 teaspoons salt; 28 grams semisweet chocolate, coarsely chopped; 59 milliliters sugar; 1 teaspoon unsalted butter; 3 Tbsps unsweetened cocoa powder (not Dutch-process); 1 teaspoons vanilla; 3 Tbsps boiling-hot water

Banana Boston Cream Pie might be just the dessert you are searching for. This recipe makes 8 servings with 216 calories, 8g of protein, and 5g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of baking powder, milk, vanilla, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 25 hours.

Instructions

Preheat oven to 350°F. Lightly butter 2 (8-inch) round cake pans and dust with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Sift together flour, baking soda, baking powder, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Beat together butter and sugar in mixer at high speed until lightened, about 5 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Add yolks 1 at a time, beating well after each addition, then beat in vanilla.

Ingredients you will need

Vanilla

Egg Yolk

Add half of flour mixture and mix at low speed until just blended.

Ingredients you will need

All Purpose Flour

Add buttermilk, mixing until just combined, then add remaining flour mixture, mixing at low speed until smooth.

Ingredients you will need

Buttermilk

All Purpose Flour

Transfer batter to a large shallow bowl. Clean mixing bowl and beaters.

Equipment you will use

Mixing Bowl

Beat whites with a pinch of salt in mixer until they just hold stiff peaks, then fold into batter gently but thoroughly.

Ingredients you will need

Salt

Equipment you will use

Blender

Divide batter between pans, smoothing tops.

Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 15 to 20 minutes. (

Equipment you will use

Oven

Layers will be about 3/4 to 1 inch high.) Cool in pans on racks 5 minutes. Run a sharp thin knife around edges, then invert onto racks and cool completely.

Equipment you will use

Knife

Whisk together yolks, sugar, cornstarch, salt, and 2 tablespoons milk in a bowl. Bring remaining milk to a boil in a 2-quart heavy saucepan and add to yolk mixture in a slow stream, whisking constantly.

Ingredients you will need

Corn Starch

Sugar

Egg Yolk

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Bowl

Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly, then boil, whisking constantly, 2 minutes.

Ingredients you will need

Custard

Equipment you will use

Whisk

Sauce Pan

Remove from heat and whisk in butter and vanilla.

Ingredients you will need

Vanilla

Butter

Equipment you will use

Whisk

Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.

Ingredients you will need

Custard

Equipment you will use

Wax Paper

Bowl

Stir together evaporated milk, sugar, and corn syrup in a small heavy saucepan and simmer, stirring constantly, until caramel-colored and slightly thickened, about 6 minutes (be careful not to burn).

Ingredients you will need

Evaporated Milk

Corn Syrup

Caramel

Sugar

Equipment you will use

Sauce Pan

Remove from heat and add chopped chocolate, whisking until smooth. Stir together cocoa, hot water, and vanilla in a small bowl, then stir into glaze. Chill, covered, until cool, about 15 minutes.

Ingredients you will need

Chocolate

Vanilla

Cocoa Powder

Glaze

Water

Equipment you will use

Whisk

Bowl

Place 1 cake layer, upside down, on a platter.

Whisk custard until smooth and spread 2/3 cup on top.

Ingredients you will need

Custard

Spread

Equipment you will use

Whisk

Cut banana into 1/4-inch-thick slices and arrange evenly over custard, then spread remaining custard over banana. Top with remaining cake layer, upside down.

Ingredients you will need

Custard

Banana

Spread

Pour chocolate glaze over top (some may drip onto plate).

Ingredients you will need

Chocolate Glaze

•Cake, custard, and glaze can be made 1 day ahead and kept separately. Wrap cake layers well in plastic wrap and keep at room temperature.•Cake can be assembled 2 hours ahead and chilled.

Ingredients you will need

Custard

Glaze

Wrap