Ingredients
- 2 eggs
- 1/2 water glass of flour
- 1/2 water glass of cornstarch
- 1/2 water glass of granulated sugar
- 1/2 coffee cup of milk
- 1 packet of baking powder
- 1 packet of vanilla
- 1 packet of whipped cream mix
- 1 package of pastry cream
- 1 teacup of chocolate chips
Preparation
- First, prepare the pastry cream and whipped cream in separate bowls according to the recipe on the back.
- If you prefer, you can also make the pastry cream from scratch.
- Meanwhile, for the cake’s sponge, crack 2 eggs into a mixing bowl. Add half a coffee cup of milk, half a glass of granulated sugar, and half a glass of cornstarch. Then add half a glass of flour, 1 packet of baking powder, and vanilla. Beat all the ingredients thoroughly with a mixer.
- Pour the prepared sponge cake batter into a greased square baking dish. Place it in a preheated 160-degree oven and bake. Remove the baked sponge cake from the oven and let it cool.
- Once the sponge cake has cooled, cut it in half horizontally so that the edges form a triangle. Take one half of the cake and moisten it with a little milk.
- Next, remove the prepared pastry cream from the refrigerator and spread it evenly over the cake. Sprinkle as many chocolate chips as you like over the cream, and arrange 2 bananas, sliced into rings, on top.
- Next, place the remaining sponge cake on top and moisten it with a little milk. Finally, spread the whipped cream evenly over the entire cake. Arrange the remaining banana slices on top and around the sides of the cake as desired, and decorate with chocolate chips.
- Place the prepared miniature banana cake in the refrigerator, and after it has chilled for 1–2 hours, slice and serve.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 0 min
- Cooking: 0 min
- Servings: 4
- Published: 21.08.2026
Recipe Images
Recipe Author
Mert Eren
12 recipes
