Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Cut a sponge cake into slices. In a large glass dish put a layer of cake and then one of the bananas. Make a soft custard and pour over it.

FOR THE CUSTARD.—One quart of milk, four eggs, four tablespoons of sugar. Beat the sugar and yolks of eggs together and stir into the hot milk. Beat the whites and cook in the milk before the yolks are put in, then pour them on top and flavor when cool.