Banana Crumble Cake with Homemade Vanilla Cream

Directions

1. 1

   Start with the vanilla cream: combine condensed milk, whole milk, and flour in a saucepan over medium heat. Stir constantly until the mixture thickens into a smooth, glossy cream. Remove from heat, stir in the vanilla extract, and allow to cool completely at room temperature.

2. 2

   Once the cream is fully cooled, fold in the cold heavy cream and mix until silky and smooth. Refrigerate while you prepare the crumble.

3. 3

   Make the crumble: in a large bowl, combine flour, baking powder, sugar, softened butter, and the egg. Rub together with your fingertips until the mixture resembles coarse, sandy breadcrumbs — loose and crumbly.

4. 4

   Preheat the oven to 200 °C (390 °F). Grease and flour a rectangular baking dish (approx. 30 × 20 cm). Spread half the crumble mixture evenly across the base.

5. 5

   Slice the bananas lengthwise and arrange them side by side, packed closely together, over the crumble layer. Spoon the vanilla cream generously over the bananas, making sure every piece is well coated.

6. 6

   Cover evenly with the remaining crumble and dust with ground cinnamon to taste. Bake for 30 minutes. The cake is ready when tapping the surface with the back of a spoon produces a light, hollow, crisp sound.