Chocolate Banana Cake

• 3 tbsp custard powder
• 145 g caster sugar
• 500 ml semi-skimmed milk
• 2 None eggs, separated
• 1/2 tsp vanilla extract
• 50 g plain flour
• 50 g cornflour
• 1/2 tsp baking powder
• 250 g butter, softened
• 150 g desiccated coconut
• 4 None bananas, peeled and sliced
• 100 g milk chocolate, roughly chopped
• 100 g dark chocolate, roughly chopped

1. Mix the custard powder, 1/4 cup of sugar and 6 tbsp milk until smooth. Bring the remaining milk to a boil and stir in the custard mixture. Bring to a boil again and simmer for 1 minute. Remove from the heat, pour into a bowl, cover with plastic wrap and allow to stand at room temperature for 3 hours 30 mins.
2. Preheat the oven to 325u0b0F. Grease a 10 inch diameter springform pan and sprinkle with flour. Beat the egg yolks, vanilla extract, 1/2 cup of sugar and 2 tbsp cold water with a whisk until light and fluffy. Sift over the flour, cornstarch and baking powder and mix.
3. Beat the egg whites until forming stiff peaks and fold into the batter. Spoon into the cake pan and smooth out. Bake for 20 mins, until a toothpick comes out clean. Allow to cool in the pan for 10 mins, then turn out on to a wire rack and allow to cool completely.
4. With the whisk of a mixer, beat the butter for 8-10 mins, until thick and creamy. Stir into the pudding mixture along with the coconut. Spread one-third over the cake and arrange the bananas on top. Spoon over the remaining custard and form into a dome shape. Chill for 2 hours.
5. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool, then pour over the pie, spreading evenly. Sprinkle the remaining coconut around the edge. Chill for 1 hour.

custard powder, caster sugar, eggs, vanilla, flour, cornflour, baking powder, butter, coconut, bananas, milk chocolate, dark chocolate

Taken from recipes-plus.com/api/v2.0/recipes/21894 (may not work)