Bananas Foster Crepe CAKE
- 30m Prep Time
- 30m Cook Time
- 5h Ready In
A stunning no-bake mille crêpe cake with layers of thin crepes and a creamy bananas Foster pudding, topped with caramelized bananas.
Ingredients
- 3 tbsp unsalted butter
- 1/3 cup light brown sugar, packed
- 3 tbsp light brown sugar, packed
- 1/4 tsp ground cinnamon
- 2 bananas peeled and sliced
- 1 1/2 tbsp rum
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/4 cup whole milk
- 4 large egg yolks
- 3/4 tsp pure vanilla extract
- 20 6-inch crepes
- 2 tbsp unsalted butter
- 2 tbsp light brown sugar, packed
- ground cinnamon
- 1 banana sliced on the diagonal
- 1 tbsp rum
Nutrition (per serving, estimated)
Estimated based off 16 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.4 mg
- Iron: 0.68 mg
- Magnesium: 27.6 mg
- Phosphorus: 104 mg
- Potassium: 359 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp unsalted butter
- 1/3 cup light brown sugar, packed
- 3 tbsp light brown sugar, packed
- 1/4 tsp ground cinnamon
- 1 1/2 tbsp rum
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/4 cup whole milk
- 4 large egg yolks
- 3/4 tsp pure vanilla extract
- 20 6-inch crepes
- 2 tbsp unsalted butter
- 2 tbsp light brown sugar, packed
- ground cinnamon
- 1 tbsp rum
Prepare
- 2 bananas, peeled and sliced
- 1 banana, sliced on the diagonal
Let's Cook
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Step 1.
For the filling, melt 3 tablespoons unsalted butter with 3 tablespoons of the light brown sugar and ¼ teaspoon ground cinnamon in a skillet over medium heat. When the butter is melted and the sugar is dissolved, stir in 2 peeled and sliced bananas. Cook for 8 to 10 minutes, stirring occasionally, until the bananas are softened and beginning to brown. Stir in 1½ tablespoons rum and cook for 1 to 2 minutes more. Let the mixture cool to lukewarm, then mash with a fork or potato masher. Set aside.
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Step 2.
In a saucepan, whisk together the remaining ⅓ cup light brown sugar, ¼ cup cornstarch, and ¼ teaspoon salt. Whisk in 2¼ cups whole milk and cook over medium heat, whisking constantly, until the mixture begins to thicken and just starts to bubble, about 5 to 7 minutes.
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Step 3.
In a small bowl, whisk 4 large egg yolks. Slowly whisk in some of the warm milk mixture, about ¼ cup at a time, until about half of the milk mixture has been incorporated and the yolk mixture is warm to the touch. This tempers the egg yolks so they don't scramble. Pour the yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the pudding is thick, 2 to 3 minutes more. Stir in the mashed banana mixture and ¾ teaspoon pure vanilla extract. Press the pudding through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap directly on the surface and refrigerate until completely cool, at least 1 hour.
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Step 4.
Place 1 crepe on a plate or serving dish. Spread a thin layer (about 1½ tablespoons) of the cooled filling on top. Top with another crepe. Continue layering filling and crepes until you run out, ending with a crepe on top. Refrigerate the cake until set, at least 4 hours but preferably overnight.
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Step 5.
Just before serving, prepare the topping: combine 2 tablespoons unsalted butter, 2 tablespoons light brown sugar, and ⅛ teaspoon ground cinnamon in a skillet over medium heat. When the butter is melted and the sugar is dissolved, add 1 banana sliced on the diagonal. Cook for 8 to 10 minutes, stirring occasionally, until the bananas are softened and beginning to brown. Add 1 tablespoon rum and cook for 1 to 2 minutes more. Arrange the banana slices on top of the cake and pour the remaining caramel sauce from the skillet over the top.