Banana Cream Cake

Imagine biting into a cloud of sweetness, where the softest cake meets the silkiest cream, all infused with the comforting flavor of ripe bananas. This Banana Cream Cake is more than just a dessert; it’s a taste of pure happiness.

It’s the kind of cake that makes you close your eyes and sigh, a symphony of textures and flavors that dance on your tongue. Ready to embark on a baking adventure that promises a slice of heaven?

Here’s why you’ll adore this recipe:

• Effortless to create, this Banana Cream Cake brings bakery-quality delight straight to your home kitchen with minimal fuss.
• The rich banana flavor layered with a luscious creamy topping offers a comforting yet exciting taste experience that is simply irresistible.
• Visually stunning with its creamy layers and golden cake, this dessert is a showstopper that is perfect for any occasion.
• Adaptable for any event, whether it’s a casual family dinner or a festive gathering, this Banana Cream Cake is always a crowd-pleaser.

Ingredients for Banana Cream Cake

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour Forms the base structure of the cake, providing a soft and tender crumb.

Granulated Sugar Adds sweetness and moisture to the cake, while also aiding in browning.

Baking Powder A leavening agent that helps the cake rise, creating a light and airy texture.

Baking Soda Works with the acidity in the bananas to provide additional lift and a delicate crumb.

Salt Enhances the flavors of the other ingredients, balancing the sweetness and adding depth.

Ripe Bananas Mashed to add natural sweetness, moisture, and a distinct banana flavor to the cake.

Eggs Bind the ingredients together and contribute to the cake’s structure and richness.

Vegetable Oil Keeps the cake moist and tender, preventing it from drying out.

Vanilla Extract Enhances the overall flavor profile, adding a touch of warmth and complexity.

Heavy Cream The base for the creamy topping, providing a rich and decadent texture.

Powdered Sugar Sweetens the cream topping and helps it thicken to a perfect consistency.

Agar-Agar Powder A plant-based gelling agent to give the cream topping a stable, sliceable consistency (use according to package instructions).

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Banana Cream Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures an even distribution of the leavening agents.

Step 3: Combine Wet Ingredients

In a separate bowl, mash the ripe bananas until smooth. Add the eggs, vegetable oil, and vanilla extract to the mashed bananas. Mix until everything is well combined.

Step 4: Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in a tough cake.

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.

Step 6: Make the Cream Topping

While the cake is cooling, prepare the cream topping. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Follow the package instructions to prepare the agar-agar powder, then gently fold it into the whipped cream to stabilize it.

Step 7: Assemble the Cake

Once the cake is completely cooled, spread the cream topping evenly over the top. For an extra touch, you can garnish with banana slices.

Step 8: Chill and Serve

Refrigerate the Banana Cream Cake for at least 2 hours before serving to allow the cream topping to set. This also helps the flavors meld together. Slice and enjoy!

Transfer to plates and admire each slice of this delicious cake!

Perfecting the Cooking Process

To achieve banana cream cake nirvana, focus on stages. First, bake the cake layers and allow them to cool completely. While they cool, prepare the pastry cream so it has time to set. Finally, assemble everything just before serving for the best texture.

Add Your Touch

Feel free to riff on the classic! Try adding a hint of cinnamon to the pastry cream for a warm spice note, or incorporate chopped walnuts into the cake batter for added texture. A drizzle of caramel sauce over the top takes it to the next level.

Storing & Reheating

This banana cream cake is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Be aware that the bananas might start to brown slightly, but the flavor will still be delicious.

• Use ripe, but not overly ripe, bananas for the best flavor and texture in both the cake and the pastry cream.

• Don’t overmix the cake batter; this will result in a tough cake. Mix until just combined for a light and airy texture.

• When making the pastry cream, whisk constantly to prevent scorching and ensure a smooth, lump-free consistency.

(Personal anecdote formated as paragraph subheading)

My grandma’s banana cream cake was legendary. I remember sneaking slices as a kid, the sweet banana and creamy filling a total delight. It’s the recipe I always turn to for comfort.

The Sweet Symphony of Banana Cream Cake

Ah, banana cream cake. The very name conjures images of sunshine, lazy afternoons, and that feeling you get when you’ve finally managed to wrangle the last stubborn sock out of the dryer. It’s a dessert that’s both comforting and celebratory, a hug in cake form, if you will. This isn’t just any cake; it’s a “let’s-forget-our-troubles-and-indulge” kind of cake. And let me tell you, after the week I’ve had, I need a serious dose of banana-infused bliss.

We’re diving headfirst into a world of fluffy cake layers, luscious banana pastry cream, and a cloud of whipped topping so light it practically floats. This banana cream cake recipe is about more than just following instructions; it’s about embracing the joy of baking and creating something truly special. So, grab your aprons, crank up the tunes, and let’s get baking! Trust me, your taste buds (and maybe your mood) will thank you. The preparation of this delicious Banana Cream Cake will be one of a kind.

Unveiling the Ingredients: Your Banana Cream Cake Ensemble

Before we embark on this culinary adventure, let’s gather our players, shall we? Think of this as assembling your cake-baking dream team. Each ingredient has a crucial role to play in creating the perfect banana cream cake. So, let’s make sure everyone’s accounted for.

For the Cake: A Foundation of Fluffiness

• **All-Purpose Flour:** The backbone of our cake, providing structure and tenderness. About 2 1/2 cups will do nicely.
• **Granulated Sugar:** Sweetness and light! It will become perfect with 1 3/4 cups of this.
• **Baking Powder:** Our leavening agent, ensuring a light and airy crumb. You’ll need 3 1/2 teaspoons.
• **Baking Soda:** Another leavening agent, working in tandem with the baking powder for extra lift. Use 1/2 teaspoon.
• **Salt:** A pinch to enhance all the other flavors. Just 1/2 teaspoon.
• **Unsalted Butter, softened:** Adds richness and moisture. Half a cup is perfect.
• **Vegetable Oil:** Keeps the cake moist and tender. You’ll need 1/2 cup.
• **Eggs:** Binds the ingredients together and adds richness. Two large eggs will work.
• **Vanilla Extract:** A touch of vanilla enhances the overall flavor profile. You only need 1 teaspoon.
• **Buttermilk:** Adds a slight tang and keeps the cake incredibly moist. 1 cup is all it takes.
• **Mashed Bananas:** The star of the show! About 1 1/2 cups of ripe bananas, mashed to a smooth consistency.

For the Pastry Cream: Banana Bliss

• **Whole Milk:** The base of our creamy filling. Use 2 cups.
• **Granulated Sugar:** Sweetness for the cream. 3/4 cup is perfect.
• **Cornstarch:** Thickens the pastry cream to the perfect consistency. You will need 1/4 cup.
• **Salt:** A pinch to balance the sweetness. Just 1/4 teaspoon.
• **Egg Yolks:** Adds richness and creaminess. Use 4 large egg yolks.
• **Unsalted Butter:** Adds a velvety texture and flavor. 2 tablespoons will do the trick.
• **Vanilla Extract:** A touch of vanilla enhances the flavor. 1 teaspoon is the perfect amount.
• **Mashed Bananas:** More banana goodness! Add 1 cup of mashed ripe bananas to the pastry cream.

For the Whipped Topping: A Cloud of Sweetness

• **Heavy Cream:** The foundation of our whipped topping. About 2 cups, well chilled.
• **Powdered Sugar:** Sweetens the whipped cream and helps stabilize it. Use 1/4 cup.
• **Vanilla Extract:** A touch of vanilla for extra flavor. 1/2 teaspoon is perfect.
• **Banana slices:** Additional slices for decorating the cake.

Crafting the Cake: A Step-by-Step Symphony

Alright, ingredient list conquered! Now, let’s get down to the nitty-gritty: transforming these humble ingredients into a glorious banana cream cake. Don’t worry, I’ll walk you through each step like a seasoned tour guide through a delicious wonderland. And remember, baking is a journey, not a race. So, take your time, enjoy the process, and don’t be afraid to lick the spoon (we all do it!).

Step 1: Preparing the Cake Layers – The Foundation of Flavor

1. **Preheat and Prep: ** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cakes release easily and bake evenly. Nobody wants a cake stuck to the pan!

2. **Dry Ingredients Unite: ** In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Think of this as the dry ingredients getting to know each other before the party starts.

3. **Wet Ingredients Join the Party: ** In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. **The Grand Mixer: ** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Overmixing leads to a tough cake, and we want a light and airy crumb.

5. **Banana Integration: ** Gently fold in the mashed bananas until evenly distributed. The batter should be smooth and luscious.

6. **Bake to Perfection: ** Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

7. **Cooling Down: ** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting, otherwise, you’ll have a melty mess!

Step 2: Whipping Up the Pastry Cream – The Heart of the Cake

1. **Milk Infusion: ** In a saucepan, heat the milk over medium heat until it’s just simmering. Don’t let it boil!

2. **Sweet and Starchy: ** In a separate bowl, whisk together the sugar, cornstarch, and salt.

3. **Yolk Power: ** In another bowl, whisk the egg yolks until slightly pale. Gradually whisk in the sugar mixture until smooth.

4. **Tempering Time: ** Slowly drizzle a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the yolks from scrambling.

5. **The Great Mix: ** Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

6. **Butter and Vanilla Magic: ** Remove from heat and stir in the butter and vanilla extract until smooth.

7. **Banana Blast: ** Stir in the mashed bananas until well combined.

8. **Chill Out: ** Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.

Step 3: Creating the Whipped Topping – A Cloud of Sweetness

1. **Chill Factor: ** Make sure your heavy cream and mixing bowl are well chilled. This helps the cream whip up quickly and hold its shape.

2. **Whip It Good: ** In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.

3. **Sweeten the Deal: ** Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip! Overwhipped cream turns into butter.

Step 4: Assembling the Masterpiece – Putting it All Together

1. **Level Up: ** If the cake layers are uneven, use a serrated knife to level them.

2. **Creamy Foundation: ** Place one cake layer on a serving plate or cake stand. Spread a generous layer of banana pastry cream over the top.

3. **Layer Upon Layer: ** Top with the second cake layer and spread with the remaining pastry cream.

4. **Cloud Nine: ** Frost the entire cake with the whipped topping.

5. **Banana Bonanza: ** Decorate with banana slices.

6. **Chill Time: ** Refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld together.

Tips for Banana Cream Cake Perfection

Mastering the art of banana cream cake takes practice and a few insider secrets. Here are some tips that will help you on your quest for the ultimate banana dessert:

• For an extra moist cake, brush the cake layers with a simple syrup made from equal parts sugar and water before adding the pastry cream.
• To prevent the banana slices from browning, brush them with a little lemon juice.
• If you’re short on time, you can use store-bought whipped topping, but homemade is always better!

Conclusion for Banana Cream Cake

This Banana Cream Cake recipe is more than just a dessert; it’s a nostalgic hug in cake form. The creamy, banana-infused filling, paired with the crisp crust and fluffy topping, creates a symphony of flavors and textures that will delight everyone. It’s perfect for special occasions, potlucks, or even a simple weekend treat. So, gather your ingredients, preheat that oven, and get ready to bake a cake that will bring smiles and create lasting memories. You and your loved ones will definitely enjoy this recipe.

Print

FAQs

Can I use overripe bananas for Banana Cream Cake?

Absolutely! In fact, overripe bananas are ideal for this recipe. They’re sweeter and softer, which means they’ll add a richer flavor and moister texture to your cake. Don’t toss those spotty bananas! Mash them up and let them work their magic in this delightful dessert. Just be sure they aren’t completely black and fermented, as that might introduce unwanted flavors. Think of it as a delicious way to reduce food waste and create something truly special. So go ahead, embrace the overripe banana!

What’s the best way to prevent the Banana Cream Cake crust from getting soggy?

To avoid a soggy bottom (we’ve all been there!), blind bake your crust. This means baking it partially before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up. Bake until lightly golden, then remove the weights and bake a little longer. Another tip is to brush the cooled crust with melted chocolate (dairy or nondairy) to create a moisture barrier. This step really helps to keep the crust crisp and provides a lovely flavor contrast.

How do I store Banana Cream Cake?

Banana Cream Cake is best stored in the refrigerator due to its creamy filling. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors. It will stay fresh for up to 3 days, although the crust might soften slightly over time. If you have leftover slices, consider placing a piece of parchment paper between them to keep the toppings from sticking. Enjoy it cold for the most refreshing experience!

Can I make Banana Cream Cake ahead of time?

Yes, you definitely can! Making the cake in stages is a great way to manage your time. You can bake the crust a day in advance and store it at room temperature in an airtight container. The banana cream filling can also be prepared a day ahead and refrigerated. Just be sure to whisk it gently before assembling the cake to ensure it’s smooth. Assemble the cake a few hours before serving to allow the flavors to meld, but avoid adding the whipped topping too early, as it can start to weep.