Banana Cream
A chilled, molded custard cream with rum, lemon, and thin banana slices, lightened with whipped cream and unmolded onto a plate to serve.
Quick Summary
This is a molded, gelatin-set cream built from a warm rum-and-lemon custard base folded with sliced bananas and whipped cream. It sets in the refrigerator in under an hour and is unmolded just before serving, finished with more whipped cream.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to ourTerms of Service andPrivacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
Additional notes
Warning
The egg whites in this recipe are whipped raw and never heated, and the yolks are only warmed until thickened rather than cooked to a specific safe temperature. Pregnant women, young children, older adults, and anyone immunocompromised should avoid this dessert unless made with pasteurized eggs; see the note above for how to adapt it.
Note
Contains rum. Pregnant women, children under 18, and anyone avoiding alcohol should be aware.
Note
This dessert is high in saturated fat and cholesterol from the egg yolks and heavy cream. Those managing cholesterol or heart health may want a smaller portion.
- 1
Combine the egg yolks, 250g sugar, lemon juice, and rum in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn't touch the water.
- 2
Whisk constantly over the steam until the mixture noticeably thickens, similar to a light custard.
TipKeep the heat gentle — direct high heat will scramble the yolks instead of thickening them smoothly. - 3
Remove the bowl from the heat. Stir the gelatin, dissolved in the 3 tbsp hot water, into the warm mixture until fully combined.
- 4
While the mixture is still warm, fold in the stiffly whipped egg whites and the sliced bananas.
- 5
Let the mixture cool completely before continuing — this is important for the next step to work.
- 6
Once the mixture is fully cold, whip the 500ml cream and fold it in slowly and evenly.
- 7
Rinse a mold with cold water, pour in the mixture, and refrigerate (or set on ice) for 45 minutes, until firmly set.
- 8
Just before serving, dip the mold briefly in hot water to loosen the cream, then invert it onto a serving plate.
- 9
Garnish with the whipped, sweetened cream and serve right away.
Nutrition Informationper 1 slice (approx 1/8 of the recipe)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve straight from the fridge, sliced thin, with the sweetened whipped cream garnish; a few fresh banana slices on top make a nice finishing touch, added just before serving so they don't discolor.
About This Recipe
This is a molded cream in the older sense of the word — closer to a Bavarian cream than to what most people picture when they hear “banana pudding” today. A warm, rum-and-lemon custard base is thickened gently over steam, set with gelatin, and then built up in stages: first with whipped egg whites and sliced banana, and only once fully cold, with whipped cream folded in to lighten it.
The order of operations matters here. Adding the whipped cream too early, before the base has cooled completely, would deflate it and leave the finished cream dense instead of light — the recipe is quite specific about waiting for the mixture to go fully cold first.
Why It Works
Whisking the yolks over steam rather than directly on the heat gives much finer control over thickening a mixture that would otherwise scramble easily, especially with the acid from the lemon juice already in it. The gelatin, added while the base is still warm, has time to distribute evenly before the mixture starts to set. Waiting for the base to cool completely before folding in the whipped cream keeps the air already whipped into the cream from collapsing, which is what gives the finished dessert its lighter texture rather than the denser one a straight custard would have.
Modern Kitchen Tips
Slice the bananas as close to folding them in as you can manage — they’ll hold their color better inside the cream than if they sit cut and exposed to air beforehand. A metal mold chills and unmolds more predictably than a glass or ceramic one, since it responds faster to both the fridge and the brief dip in hot water used to release it.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Molded creams set with gelatin and lightened with whipped egg whites and cream were a common way to build a dessert with real height and structure before refrigeration made simpler chilled puddings practical. Briefly warming the egg yolks over steam before folding in the remaining ingredients was the period's way of thickening a custard base without a stovetop pan direct on the heat, which made it easier to control and less likely to curdle.
Modern Kitchen Adaptation
The egg whites here are whipped and folded in raw, with no heat treatment at all, which is a genuine food safety concern by modern standards — using pasteurized egg whites (sold in cartons, or pasteurized in the shell) removes that risk with no change to the method. The yolks are gently cooked over steam, but only until they thicken rather than to a specific temperature, so pasteurized eggs are worth using there too if you'd rather not rely on the thickening point alone. If you prefer to avoid raw egg whites entirely, you can leave them out and fold in a little extra whipped cream instead — the texture will be a touch less airy but the cream will still set properly. Gelatin sheets vary somewhat in strength by brand; if substituting powdered gelatin, match it by weight rather than by sheet count.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
One recipe.
Every week.
You Might Also Like
More recipes you'll enjoy
Lenten Royal Cake
An egg-free, dairy-free walnut torte bound with bean cooking liquid instead of eggs, with a hidden layer of apricot or rosehip jam.
No-Bake Pineapple Cream
A light, chilled pineapple cream made with canned pineapple, gelatin, and whipped cream — no oven required, just a few hours to set.
No-Bake Strawberry Cream
A silky, chilled strawberry cream made with fresh strawberries, gelatin, and whipped cream — no oven required, just a few hours to set.