Ingredients

Use a 7 inch (18 cm) or 8 inch (20 cm) square pan

For the cake

2 Egg yolks

4 Egg whites

85 g  (⅓ cup + 1 tbsp) Sugar

115 g (1 Banana) Ripe banana pulsed in the food processor

100 g (½ cup + 1 tbsp) Milk

120 g (¾ cup + 1 tbsp) All-purpose (plain) flour

1 tsp baking powder

1 tsp Vanilla extract

¼ tsp Salt

½ tsp Lemon juice, or ¼ tsp cream of tartar (add to the egg whites before adding the sugar)

For the custard cream

330 g (1⅓ cup) Whole milk

2 Medium eggs

90 g (¼ cup + 2 tbsp) Sugar

2½ tbsp Cornstarch

1 tsp Vanilla extract 

Pinch of salt

Method

For the cake

In a clean glass or metal bowl, whip the egg whites with ½ tsp of lemon juice. Add the sugar 1 tbsp at a time, and whip the eggs to the stiff peaks stage.

In another bowl, combine the egg yolks, milk and vanilla extract. Add the mashed banana and dry ingredients.

Combine both mixtures together, gently folding in the whipped egg whites.

Pour the batter into a greased 7 or 8 inch pan lined with parchment paper.

Bake the cake in a preheated oven at 160 °C (320 °F) for 25 minutes or until a toothpick comes out clean.

Allow to cool completely.

For the custard cream

In a pan, combine the sugar and cornstarch.

Add the milk and lightly beaten eggs, and bring to a simmer.

Whisk constantly and cook until the cream starts to thicken.

Remove from the heat and stir in the vanilla extract.

Cover with plastic wrap and refrigerate.