Banana & Custard Drip Cake Recipe

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, mash the bananas until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.

Fold in the mashed bananas until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Once the cake has cooled, spread a layer of custard or vanilla pudding on top.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.

Pour the melted chocolate over the custard, allowing it to drip down the sides of the cake.

Let the chocolate set before serving.