There’s a certain enchantment that comes from the smell of freshly baked banana cake wafting through your home—it’s like a warm hug that promises delight with every slice. As autumn leaves twirl to the ground outside my kitchen window, I often find myself craving this comforting treat, a sweet reminder of cozy gatherings and cherished moments with loved ones.
This Banana Cream Cake is more than just a delicious dessert; it’s an experience waiting to unfold. Layers of moist banana cake alternated with creamy, luscious pastry filling and a fluffy buttercream frosting will make everyone feel like they’re indulging in a slice of heaven. Whether you’re seeking to impress a gathering or simply treating yourself, this cake offers the perfect blend of flavors and textures, reminding us why homemade food is the best.
Join me on this delightful journey as we whip up a dessert that captures the essence of joy, love, and, of course, the irresistible charm of bananas. Let’s dive in and create something wonderful together!
Why is Banana Cream Cake a Must-Try?
Decadent, delicious layers: This cake features a moist banana base that’ll make your taste buds dance with joy. Creamy pastry filling: With luscious pastry cream embraced between layers, every bite is a delight. Fluffy buttercream frosting adds the perfect finish, ensuring it looks as good as it tastes. Perfect for gatherings: Impress family and friends at your next event—the crowd will rave about this showstopper! Homemade happiness: Nothing beats the satisfaction of creating this culinary masterpiece from scratch. You’ll be tempted to make it again and again! Don’t forget to explore other delightful recipes for more scrumptious treats!
Banana Cream Cake Ingredients
For the Cake
• 200 grams all-purpose flour – This forms the backbone of the cake, ensuring a soft and tender crumb.
• 1 teaspoon baking powder – This helps the cake rise beautifully, giving it a light texture.
• ½ teaspoon baking soda – Works in harmony with the baking powder for that perfect fluffiness.
• ¼ teaspoon kosher salt – Enhances the flavors while balancing the sweetness.
• 113 grams unsalted butter, softened – Provides richness and helps achieve a moist cake.
• 150 grams granulated sugar – Sweetens the cake for a delightful flavor burst.
• 2 large eggs, room temp – Aids in creating a nice structure while enriching the batter.
• 1 ½ teaspoon pure vanilla extract – Infuses the cake with a warm and inviting aroma.
• 175 grams mashed ripe bananas – The star of the show; adds moisture and natural sweetness.
• 90 grams sour cream – Contributes creaminess and a subtle tang, enhancing the cake’s overall flavor.
For the Pastry Cream
• 454 grams whole milk – The base for a creamy and smooth pastry filling.
• 150 grams granulated sugar – Sweetens the cream; feel free to adjust to taste!
• 32 grams cornstarch – Acts as a thickening agent for that perfect custard consistency.
• 4 large egg yolks – Enriches the flavor and texture of the cream.
• ¼ teaspoon kosher salt – Elevates the flavors, making the pastry cream irresistible.
• 28 grams unsalted butter – Adds richness and helps create a velvety finish.
• 2 teaspoons pure vanilla extract – A splash of flavor that we can’t resist!
For the Buttercream Frosting
• 190 grams egg whites – Essential for creating a light, airy meringue.
• 300 grams granulated sugar – Makes a sweet and glossy meringue.
• 452 grams unsalted butter, sliced into tablespoons, room temp – This is what will make your frosting smooth and decadent.
• ¼ teaspoon kosher salt – Balances the sweetness of the frosting.
• 1 ½ teaspoon pure vanilla extract – A lovely flavor that complements the cake.
For the Filling
• 2 medium bananas, thinly sliced – Adds a delightful layer of fresh banana flavor between the cake layers.
Craft your unforgettable Banana Cream Cake with these wholesome ingredients—each element plays a vital role in creating a dessert that’s sure to wow your guests!
How to Make Banana Cream Cake
-
Preheat Oven: Begin by preheating your oven to 350°F. Line two 6-inch round cake pans with parchment paper and grease them well to ensure easy release after baking.
-
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside for later.
-
Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and vanilla extract until smooth and fluffy, scraping down the bowl as needed.
-
Add Eggs and Bananas: With the mixer on low speed, add the eggs one at a time, mixing well after each addition. Then, gently fold in the mashed ripe bananas until fully combined.
-
Incorporate Dry Ingredients: Add half of the dry flour mixture to the banana batter and mix on low speed until almost incorporated. Then, add the sour cream and mix again. Finally, add the remaining flour mixture and mix until just combined. Finish mixing by hand to avoid any dry streaks.
-
Divide and Bake: Divide the batter evenly between the prepared cake pans (about 390 grams each). Bake in the preheated oven for 30 minutes, rotating the pans halfway through until a toothpick inserted comes out clean.
-
Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Carefully run a mini offset spatula along the edges to loosen and then unmold the cakes, placing them on a wire rack to cool fully.
-
Prepare Pastry Cream: Line a half-sheet baking pan with plastic wrap. In a large heavy-bottomed saucepot, combine 1 ½ cups of milk with 2 tablespoons of sugar. Heat over medium-high until it reaches a boil.
-
Mix Cornstarch and Eggs: In a large bowl, whisk together the cornstarch and the remaining sugar. Add the egg yolks and the remaining milk, whisking until smooth.
-
Temper Egg Mixture: Once the milk boils, reduce the heat. Slowly whisk a bit of the hot milk into the egg mixture to temper it. Continue until only a couple of tablespoons of milk remain in the pot, then pour the egg mixture back into the saucepan.
-
Thicken Custard: Whisk constantly over medium heat until the custard thickens and comes to a boil. Remove from heat and whisk in the butter and vanilla until fully combined.
-
Chill Pastry Cream: Pour the hot pastry cream into the prepared sheet pan, spreading it evenly. Cover with plastic wrap and freeze for 10-15 minutes until cooled.
-
Cool in Refrigerator: Once cooled to room temperature, transfer the pastry cream to the fridge until you’re ready to use it.
-
Make Meringue: In the bowl of a stand mixer, whisk together the egg whites and sugar, then place it over simmering water to create a double boiler. Whisk until the mixture reaches 160°F and the sugar dissolves.
-
Beat Meringue: Return the bowl to the stand mixer and beat at medium speed until the mixture cools to room temperature and forms a meringue.
-
Incorporate Butter: Reduce the speed to low and add the softened butter, one tablespoon at a time. Once fully incorporated, add salt and vanilla, then increase to medium-high speed and beat until light and fluffy.
-
Prepare Banana Filling: Thinly slice the medium bananas for the filling and set aside. Retrieve the pastry cream from the fridge, transferring it to a bowl and whisking to smooth it out.
-
Prepare Piping Bag: Fit a piping bag with a small round tip and fill it with about ½ cup of the buttercream. Set aside for later decoration.
-
Assemble Layers: Level the cake layers as necessary. Split each cake round in half lengthwise to create a total of four layers.
-
Layer the Cake: Place one cake layer on a serving platter, spreading a thin layer of buttercream on top. Pipe a border of buttercream around the edge, creating a “fence” to hold the filling.
-
Add Bananas and Pastry Cream: Inside the buttercream border, arrange a layer of sliced bananas, then top with a layer of pastry cream, spreading it into an even layer. Repeat this layering process for all cake layers.
-
Crumb Coat: Spread a thin layer of buttercream over the entire cake to create a crumb coat. Chill the cake in the refrigerator for about 20 minutes.
-
Final Frosting: If desired, coat the chilled cake with additional buttercream and decorate it as you wish.
-
Chill Before Serving: Keep the cake chilled until you’re ready to serve it. Allow it to rest at room temperature for about 30 minutes before slicing.
Optional: Garnish with additional banana slices for a beautiful finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Banana Cream Cake
Room Temperature: Store leftover banana cream cake covered at room temperature for up to 3 days. Keep it on a cake stand or under a dome to maintain its moisture.
Fridge: For longer freshness, keep the cake in the fridge, tightly wrapped or in an airtight container, for up to 5 days. This prevents it from drying out while still enjoying its delicious flavor.
Freezer: To freeze, wrap individual slices or the whole cake in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, allow it to thaw in the fridge overnight.
Reheating: For a warm treat, gently microwave a slice for 10-15 seconds. This will bring back the delightful texture and flavor of your banana cream cake, making each bite as indulgent as the first!
What to Serve with Banana Cream Cake?
The perfect finale to a beautiful meal, this scrumptious cake deserves delightful companions to elevate the experience.
- Fresh Berries: Juicy strawberries, blueberries, or raspberries add a pop of color and acidity, balancing the rich sweetness of the cake.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream can amplify the cake’s softness and add a creamy element that’s utterly irresistible.
- Coffee or Espresso: A warm cup of coffee or a shot of espresso brings a delightful contrast to the cake’s sweetness, highlighting its unique flavors.
- Vanilla Ice Cream: Creamy vanilla ice cream melting on a warm slice of banana cream cake creates a delightful fusion of flavors and textures that your taste buds will adore.
- Chocolate Sauce: Drizzling a bit of warm chocolate sauce offers an indulgent twist that perfectly complements the banana flavors in the cake.
- Toasted Nuts: Sprinkling toasted walnuts or pecans on top introduces a crunchy texture and a nutty flavor that enhances every bite.
- Mint Leaves: A few fresh mint leaves on the side add a refreshing element, making each slice feel lighter on the palate.
- Caramel Sauce: Drizzling caramel sauce not only enhances the sweetness but also adds an elegant touch that elevates the presentation.
- Chamomile Tea: A soothing cup of chamomile tea pairs beautifully, providing a calming end to your meal and accentuating the comforting flavors of the cake.
- Fruit Salad: A chilled fruit salad with a hint of citrus can refresh the palate, making it the perfect side for your decadent banana cream cake.
Make Ahead Options
This Banana Cream Cake is a fantastic option for meal prep lovers! You can bake the cake layers up to 2 days in advance; just wrap them tightly in plastic wrap once cooled to maintain freshness. The pastry cream can be prepared and stored in the refrigerator for up to 3 days—just remember to cover it to prevent a skin from forming. You can also make the buttercream ahead of time and refrigerate it for up to 5 days; simply rewhip it before assembling. When you’re ready to serve, layer the cake with banana slices and pastry cream, frost with buttercream, and let it chill briefly before enjoying a splendid slice of homemade goodness!
Banana Cream Cake Variations
Feel free to let your creativity shine and put your own twist on this delightful dessert!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs while enjoying the same deliciousness.
-
Nutty Addition: Add 100 grams of chopped walnuts or pecans into the batter for a delightful crunch that complements the bananas beautifully.
-
Chocolate Twist: Stir in 50 grams of cocoa powder into the dry ingredients for a rich chocolate-banana flavor combo that will have everyone talking.
-
Caramel Drizzle: After frosting, drizzle caramel sauce over the top for an indulgent finish that adds a touch of sweetness to each bite.
-
Dairy-Free: Use coconut milk and dairy-free butter alternatives to make this cake lactose-free yet equally delicious for everyone to enjoy.
-
Banana Foster Layer: Sauté sliced bananas in butter and brown sugar before layering them for a twist on the classic dessert that adds warmth and flavor.
-
Spicy Kick: Add 1 teaspoon of cinnamon or a pinch of nutmeg to the batter for a cozy flavor boost that makes this cake perfect for fall gatherings.
-
Add Zest: Incorporate the zest of one lemon or orange into the batter for a refreshing citrus note that brightens the cake beautifully without overpowering the banana.
Expert Tips for Perfect Banana Cream Cake
-
Measure Carefully: Use a kitchen scale for precision, especially with flour and sugar. Accurate measurements ensure a fluffy and moist banana cream cake.
-
Ripe Bananas: Opt for overripe bananas with brown spots; they provide the best flavor and sweetness, enhancing the overall taste of your cake.
-
Room Temperature Ingredients: Allow eggs, butter, and sour cream to reach room temperature. This promotes better mixing and a smoother batter, preventing dense cake layers.
-
Don’t Overmix: When combining the dry ingredients with the wet mixture, mix until just combined. Overmixing can lead to a tough texture in your banana cream cake.
-
Chill Your Cake: Chilling the cake after applying the crumb coat is crucial. It helps the buttercream set, making it easier to add a smooth outer layer without disturbing the cake.
-
Creative Garnishing: Consider topping your banana cream cake with crushed nuts or toasted coconut for added texture and an extra layer of flavor to wow your guests!
Banana Cream Cake Recipe FAQs
What type of bananas should I use for the cake?
Absolutely! The best bananas for this recipe are overripe ones. Look for bananas that have plenty of brown spots or are mostly brown; they’ll provide the maximum flavor and sweetness needed for your Banana Cream Cake.
How should I store leftover banana cream cake?
For utmost deliciousness, store any leftover cake covered at room temperature for up to 3 days. If you’re keeping it for longer, wrap it tightly in plastic wrap or place it in an airtight container, which will keep it fresh for up to 5 days in the fridge.
Can I freeze banana cream cake?
Yes! To freeze, wrap the individual slices or the whole cake in plastic wrap, followed by aluminum foil. This will keep it fresh for up to 3 months. When you’re ready to enjoy it, simply transfer it to the fridge to thaw overnight.
Why is my cake not rising properly?
Very often, improper measurements can be the culprit. Ensure you’re measuring the flour correctly—too much can lead to dense layers. Also, check the freshness of your baking powder and baking soda; expired leavening agents won’t activate properly. Lastly, avoid overmixing the batter, as it can make the texture tough.
Is this cake suitable for gluten-free diets?
While the traditional recipe contains all-purpose flour, you can substitute with a gluten-free flour blend that measures 1:1. Just keep in mind that results may vary slightly in texture. If you’re accommodating someone with a gluten allergy, always check the packaging for cross-contamination warnings.
Can pets eat banana cake?
In moderation, ripe bananas are safe for dogs. However, be cautious with the buttercream frosting, as it contains sugar and butter that aren’t ideal for pets. It’s best to keep the cake away from your furry friends and offer them plain, unsweetened bananas instead.
Decadent Banana Cream Cake That Will Wow Your Guests
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line two 6-inch round cake pans with parchment paper and grease them well to ensure easy release after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside for later.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and vanilla extract until smooth and fluffy, scraping down the bowl as needed.
- With the mixer on low speed, add the eggs one at a time, mixing well after each addition. Then, gently fold in the mashed ripe bananas until fully combined.
- Add half of the dry flour mixture to the banana batter and mix on low speed until almost incorporated. Add the sour cream and mix again. Finally, add the remaining flour mixture and mix until just combined. Finish mixing by hand to avoid any dry streaks.
- Divide the batter evenly between the prepared cake pans (about 390 grams each). Bake in the preheated oven for 30 minutes, rotating the pans halfway through until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Carefully run a mini offset spatula along the edges to loosen and then unmold the cakes, placing them on a wire rack to cool fully.
- Line a half-sheet baking pan with plastic wrap. In a large heavy-bottomed saucepot, combine 1 ½ cups of milk with 2 tablespoons of sugar. Heat over medium-high until it reaches a boil.
- In a large bowl, whisk together the cornstarch and the remaining sugar. Add the egg yolks and the remaining milk, whisking until smooth.
- Once the milk boils, reduce the heat. Slowly whisk a bit of the hot milk into the egg mixture to temper it. Continue until only a couple of tablespoons of milk remain in the pot, then pour the egg mixture back into the saucepan.
- Whisk constantly over medium heat until the custard thickens and comes to a boil. Remove from heat and whisk in the butter and vanilla until fully combined.
- Pour the hot pastry cream into the prepared sheet pan, spreading it evenly. Cover with plastic wrap and freeze for 10-15 minutes until cooled.
- Once cooled to room temperature, transfer the pastry cream to the fridge until you're ready to use it.
- In the bowl of a stand mixer, whisk together the egg whites and sugar, then place it over simmering water to create a double boiler. Whisk until the mixture reaches 160°F and the sugar dissolves.
- Return the bowl to the stand mixer and beat at medium speed until the mixture cools to room temperature and forms a meringue.
- Reduce the speed to low and add the softened butter, one tablespoon at a time. Once fully incorporated, add salt and vanilla, then increase to medium-high speed and beat until light and fluffy.
- Thinly slice the medium bananas for the filling and set aside. Retrieve the pastry cream from the fridge, transferring it to a bowl and whisking to smooth it out.
- Fit a piping bag with a small round tip and fill it with about ½ cup of the buttercream. Set aside for later decoration.
- Level the cake layers as necessary. Split each cake round in half lengthwise to create a total of four layers.
- Place one cake layer on a serving platter, spreading a thin layer of buttercream on top. Pipe a border of buttercream around the edge, creating a “fence” to hold the filling.
- Inside the buttercream border, arrange a layer of sliced bananas, then top with a layer of pastry cream, spreading it into an even layer. Repeat this layering process for all cake layers.
- Spread a thin layer of buttercream over the entire cake to create a crumb coat. Chill the cake in the refrigerator for about 20 minutes.
- If desired, coat the chilled cake with additional buttercream and decorate it as you wish.
- Keep the cake chilled until you’re ready to serve it. Allow it to rest at room temperature for about 30 minutes before slicing.