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Banana Cream Cake

Banana Cream Cake


Preheat the oven to 360 degrees F. Grease a 9-by-5-inch bread tin and line the base with greased baking paper.

In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy, then add the eggs one at a time. Beat until thoroughly combined. In a separate bowl, mix together the banana, sour cream, and lemon juice. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add half the banana mixture to the egg mixture, followed by half the flour mixture. Fold until well combined, then repeat with the remaining ingredients. Lastly, fold in the chopped nuts. Pour the batter into a prepared pan and smooth with a spatula. Bake about 1 hour. Allow to cool in tin for a few minutes before turning onto a wire rack. When the cake has cooled completely, spread with the frosting.


The Best Banana Cake I’ve Ever Had

Remember that time I told you about the best banana cake I’ve ever had?

I enjoyed obsessed over it at a family reunion the other weekend. Kevin’s cousin made it and I stalked her down like a dessert creep and proceeded to talk her ear off about cream cheese frosting and spotty bananas for 35 minutes straight.

What? You don’t do that at parties?

It was the moistest cake I’ve ever eaten. Stick-to-the-back of your fork moist. The perfect cream cheese frosting, both sweet and tangy, sinking into the top of the cake made it even moister. Sweet, but not overpowering. Mega banana flavor, certainly more banana flavor than any banana bread I’ve ever eaten. Very buttery and cakey from creaming the butter and sugars. Ridiculously rich, decadent.

The banana cake was dense, but not heavy. If that makes any sense? (Coming from the lady who talks about rotting bananas at social gatherings, but stick with me here.) The crumb was very soft, but they were tight crumbs. The cake didn’t fall apart when you took a forkful.

Lori told me this cake comes out perfect every time she makes it. And such perfection is reinforced, she told me, when absolutely everyone who has a slice begs her for the recipe. It is, hands down, the best banana cake I’ve ever had.

And I haven’t stopped thinking about it since.


Recipe Summary

  • ⅓ cup butter
  • 1 ¼ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups mashed ripe bananas
  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup nonfat plain yogurt
  • ¾ cup chopped pecans
  • 2 tablespoons confectioners' sugar, or to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.

Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan.

Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.


Recipe Summary

  • 1 ¼ cups vanilla wafer crumbs
  • ½ cup ground walnuts
  • 5 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 ⅛ cups white sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup sour cream
  • 2 ripe bananas, mashed
  • ¼ cup banana liqueur
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup milk
  • ⅓ cup white sugar
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1 ½ cups heavy cream, chilled
  • 12 vanilla wafer cookies

Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.

In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.

Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.

Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.

In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.

When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.


Banana Cake
1/4 pound butter
1 1/2 cup sugar
1 cup mashed banana
2 eggs
1 teaspoon vanilla
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour milk or sour cream

Banana Cream Filling
1 cup milk
1/2 cup sugar
3 tablespoons flour
1/8 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla (optional)
1 large banana
2 tablespoons lemon juice
crushed walnuts, optional

Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan.

Cream the butter and slowly add the sugar, beating until light. Add banana, eggs and vanilla and beat well.

Mix the flour, salt, and baking soda, add to the first mixture and blend. Slowly add the sour milk or cream, and beat until well blended

Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean. Cool in the pan for 5 about minutes before turning out onto a rack. Split the cake, fill and frost with Banana Cream Filling and coat with crushed nuts (optional).

For Banana Cream Filling: Heat the milk in a heavy bottomed pan until very hot but not boiling.

Mix the sugar, flour and salt together in a bowl. Stir in the hot milk and beat until well blended. Pour back into the pan and continue to stir vigorously over low heat for minutes, until very thick and smooth. Add the egg yolks and cook for a few more minutes. Cool, stirring from time to time.

Mash the banana and beat it until smooth. Add 2 tablespoons lemon juice, 1 teaspoon vanilla (optional), and stir the mixture into the cooled filling.


What Kind of Frosting Goes Best with Banana Cake?

This is a matter of preference, but I believe a whipped cream frosting doesn’t weigh down the light and fluffy banana cake.

Traditionally I make Fluffy Banana Cake recipe with the white whipped cream frosting included in the recipe card. The frosting is very stable and holds up for several days.

Then I made the “mistake” of pairing the banana cake with a Chocolate Whipped Cream Frosting. My kids have never allowed me to look back. I can’t say I blame them.

Traditionally banana cake is topped with a cream cheese frosting. Alternatively, try an equally fluffy vanilla buttercream or chocolate frosting to go with it.

Alternatively you can morph this layer cake into another decadent dessert – Banoffee Cake with dulce de leche frosting and pan fried bananas. I have no problem with any sort of frosting, and they are all winners in my book!


About Banana Cream Cake

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Banana Cream Cake

Yield One 3-layer, 6-inch cake

Light and fluffy white cake layers with banana cream filling, toasted graham crackers, whipped cream and salted caramel.

Ingredients

  • 3 cups (345 g) cake flour, sifted
  • 2.5 teaspoons (10 g) baking powder
  • 1/2 teaspoon (2.8 g) salt
  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 1/4 cup (54.5 g) vegetable oil
  • 1 cup + 2 tablespoons (225 g) granulated sugar
  • 4 egg whites, at room temperature
  • 3/4 cup (180 g) buttermilk
  • 1/2 teaspoon (2.1 g) vanilla

For the Banana Cream Filling

  • 1.5 ounces banana pudding mix
  • 7 ounces sweetened condensed milk
  • 1/2 cup (120 g) milk
  • 1 1/2 cups (346.5 g) heavy cream
  • 1 cup (200 g) granulated sugar
  • 8 tablespoons (118 g) water
  • 4 teaspoons (82 g) light corn syrup
  • 1 cup (231 g) heavy cream
  • 2 teaspoons (8.4 g) vanilla
  • 2 teaspoons (11.2 g) salt

For the Toasted Graham Cracker Crumbs

  • 18 full crackers
  • 1/2 cup (113 g) melted butter
  • 1/2 cup (100 g) sugar
  • Pinch of salt

Instructions

  1. Preheat the oven to 325 degrees F. Coat a quarter sheet baking pan with nonstick spray, line it with parchment paper and spray again.
  2. Mix the flour, salt and baking powder in a large bowl. Set aside.
  3. In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, oil and granulated sugar together until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Add the vanilla.
  4. With the mixer on low speed, beat in the flour mixture and buttermilk alternately, beginning and ending with the flour. Scrape down the bowl and mix until incorporated.
  5. Bake for 20 minutes, and then test to see if it's done using a toothpick inserted into the center of the pan. Only a few crumbs should be one the toothpick. May need to cook it for an additional 3-5 minutes, depending on your oven.

For the Banana Cream Pudding

  1. Mix the pudding mix, sweetened condensed milk and milk in a bowl until well blended, about two minutes. Transfer the mixture to a shallow dish, cover, and refrigerate until set, at least 2 hours.
  2. Whip the heavy cream until stiff peaks form. When the pudding is set, fold it into the whipped cream in small batches. Carefully fold in all of the pudding until it is completely blended with the cream.
  3. Cover and refrigerate until you're ready to build the cake. This step can be done a couple days in advance.
  1. Combine the pudding mix and milk in a bowl and blend. Mixture should be thin, like milk.
  2. Best to make right before assembly.
  1. Mix the water, corn syrup and granulated sugar together in a very small saucepan. Bring the mixture to a boil over medium heat, but do not stir. Cook until the mixture caramelizes into the beautiful golden brown color. It happens quickly once the sugar starts browning, so don't walk away from the stove during this step.
  2. Remove the caramelized sugar syrup from the heat and mix in the cream. If the cream is not room temperature, add it SLOWLY, while mixing. Add a bit more and mix that in. Continue mixing in the cream a little bit at a time at first, and then you can start adding more and more as you go along.
  3. Mix in the salt and vanilla extract. Stir to combine. Set the caramel aside and let it cool completely before using, or store it in an air-tight container until ready to use.

For the Toasted Graham Cracker Crumbs

  1. Preheat oven to 350 degrees F.
  2. Crush the graham crackers in a food processor or by hand.
  3. Add the crumbs, sugar and salt in a bowl and whisk to combine.
  4. Add the melted butter and stir until all the crumbs are wet.
  5. Spread evenly on a baking sheet lined with parchment paper and bake for 15 minutes. Let cool completely and set aside.
  1. In a bowl of a standing mixer fitted with the whisk attachment, combine the cream and sugar. Whisk until stiff peaks form.
  1. Place a piece of parchment paper on the counter. Invert the cake onto it and peel off the parchment from the bottom of the cake. Use a 6" cake ring to stamp 3 circles in the cake (or two circles and two halves).
  2. Place the cleaned cake ring on the center of a sheet pan lined with parchment paper. Use one strip of acetate paper to line the inside of the cake ring.
  3. Put one layer of the cake (or two halves) inside the ring.
  4. Dunk a pastry brush in the banana milk soak and slather it on the cake, giving it a nice milk bath.
  5. Spread one-third of the banana cream pudding in an even layer over the cake.
  6. Spread sliced bananas evenly over the pudding (if using).
  7. Sprinkle 1/2 cup of the toasted graham cracker crumbs on top of the bananas, followed by a heavy drizzle of the salted caramel.
  8. Carefully spread about 1/2 cup of the whipping cream on top.
  9. Gently tuck in another strip of the acetate paper between the cake ring and the top quarter inch of the first acetate strip, high enough to support the height of the finished cake.
  10. Set a cake round on top of the whipped cream and repeat steps 4-8.
  11. Set the final cake layer onto the whipped cream and cover the top of the cake with the remaining banana cream pudding. Sprinkle it with graham cracker crumbs, drizzle with salted caramel and decorate with whipped cream.
  12. Transfer the sheet pan to the freezer and freeze for at least 12 hours. About 4-5 hours before you're ready to serve, remove the cake from the freezer and transfer to the refrigerator to finish thawing.
  13. Serve chilled.

How to Make Banana Fresh Cream Cake in a Skillet

MAKE CAKE

MAKE WHIPPED CREAM

MAKE SIMPLE SYRUP

ASSEMBLE CAKE

This cakes is cooked in a nonstick small skillet. The skillet which you use to make 2 egg omelette.

What if you don’t have a nonstick skillet.

IF YOU DON’T HAVE NONSTICK PAN

Nonstick pans work best, but if you don’t have nonstick pan. Use cast iron pan instead. But make sure you line the pan with parchment paper before pouring the batter.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Banana Cake

The best banana cakes are those that are well spiced and frosted with a heavy layer of cream cheese frosting. Our ratio of cinnamon, ginger, and vanilla to banana imbues each bite with the most balanced and decadent mix of flavors. A step up from a traditional banana bread, this is very much a cake&mdashdepending on the butter-sugar mixture forming the batter&rsquos base and shaped in an easy-to-slice rectangle. The incorporation of cornstarch into the dry ingredients helps to make the crumb airy and velvety-soft while also preventing the cake from becoming too liquid from the moisture in the bananas. We also use a full teaspoon of salt to match the sweetness of the cake and enhance the delicate flavors in the cake. Lastly, we use a classic cream cheese frosting from soft cream cheese, butter, salt, vanilla, and powdered sugar. Once the powdered sugar is incorporated, beat the frosting for 5 minutes to make for a lightened airy frosting, ideal for creating a solid half-inch layer that&rsquos easy to swirl on top. Decorate the perimeter of frosting with walnuts to nod to the walnut pieces inside the cake, and prepare to serve your new favorite banana recipe.