Duration 4:15
BANANA CUSTARD CRUMB CAKE with Milk Chocolate Chips | Easy DIY Dessert Recipe | Baking Cherry
Published 8 Mar 2020
🍒 Get the written recipe here: https://bakingcherry.com/banana-custard-crumb-cake/ 🍒 Subscribe here: /bakingcherry 🍒 You may also like: → Blueberry Lemon Mousse Cake: /watch/Qc5xI_KnAwInx → Delicious Chocolate Layer Cake: /watch/YUuDivyk_yQkD → Red Velvet Cheesecake Cake: /watch/YuGmOmBuBX_um → Blueberry Lemon Bundt Cake: /watch/kddMy1_T5L1TM → Apple Crumble Cheesecake Bars: /watch/s2QtSIrYRnGYt → Black Forest Cake with White Chocolate Mousse Filling: /watch/06Pe6twRqPiRe → Fluffy and Moist Cinnamon Roll Poke Cake: /watch/gbzRyHlrIXrrR → Fluffy and Moist Chocolate Mousse Sheet Cake (No Oil, No Butter): /watch/cquN3VY2yxv2N #cake #dessert #yummy Learn how to make this delicious Banana Custard Crumb Cake. A moist and creamy banana custard filling, with milk chocolate chips, sandwiched between two layers of buttery crumbs.
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It was amazeballs .
Thanks for sharing and god bless you
Also I'm a Celiac (and live in South Western, ON Canada) do you have a suggestion of flour to use? I still use butter, eggs, milk etc & just take Lactose Pills but when I made my Baking Powder Drop Biscuits (that I still make all the time for my husband). I tried making them with Red Mill's 1 for 1 Gluten-free Flour.
I found that my Biscuits were Very Dry and when I put the milk in, if I wasn't an experienced Baker and cook I would have thought that I did something wrong because it was like I didn't add the 1 cup of milk you use for drop biscuits. I did have to add a little bit more milk but afterwards wondered if I should have patted the dough together & cut them into biscuits.
I haven't made them since and have wondered if I should add double the butter next time (after I have all the dry ingredients together I always try to make sure that after I cut the cold butter in, I put everything into a Ziplock Freezer Bag & then put it in the freezer for as long as I can. I'll even keep 1 in the freezer like that then when I'm ready to bake them and the Oven is hot, I'll put the dry ingredients into the bowl and add the 1 cup milk and stir just until the ingredients are mixed and the dough is lumpy. Normally my biscuits are very tender and fluffy but with the Gluten-free flour I used it wasn't like my regular biscuits at all.
So if you have any suggestions I would be very grateful for your help.
Sincerely Karen ...
It was amazeballs .
Thanks for sharing and god bless you
Also I'm a Celiac (and live in South Western, ON Canada) do you have a suggestion of flour to use? I still use butter, eggs, milk etc & just take Lactose Pills but when I made my Baking Powder Drop Biscuits (that I still make all the time for my husband). I tried making them with Red Mill's 1 for 1 Gluten-free Flour.
I found that my Biscuits were Very Dry and when I put the milk in, if I wasn't an experienced Baker and cook I would have thought that I did something wrong because it was like I didn't add the 1 cup of milk you use for drop biscuits. I did have to add a little bit more milk but afterwards wondered if I should have patted the dough together & cut them into biscuits.
I haven't made them since and have wondered if I should add double the butter next time (after I have all the dry ingredients together I always try to make sure that after I cut the cold butter in, I put everything into a Ziplock Freezer Bag & then put it in the freezer for as long as I can. I'll even keep 1 in the freezer like that then when I'm ready to bake them and the Oven is hot, I'll put the dry ingredients into the bowl and add the 1 cup milk and stir just until the ingredients are mixed and the dough is lumpy. Normally my biscuits are very tender and fluffy but with the Gluten-free flour I used it wasn't like my regular biscuits at all.
So if you have any suggestions I would be very grateful for your help.
Sincerely Karen ...