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Banana Cream Cake

Banana Cream Cake Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 10 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup mashed ripe banana (about 2 large)
  • ½ cup buttermilk, at room temperature
  • 1½ cups whole milk
  • ⅓ cup granulated sugar (for custard)
  • 2 tbsp cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract (for custard)
  • Small pinch of salt
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract (for cream)
  • 2 ripe but firm bananas, sliced for layering

Method
 

  1. Cream the butter and ¾ cup sugar until pale and fluffy, about 3 minutes; beat in eggs one at a time and 1 tsp vanilla.
  2. Whisk flour, baking powder, baking soda, and salt; stir banana and buttermilk together. Alternate adding dry and wet mixtures to the butter mixture, mixing just until combined.
  3. Divide batter into two greased 9-inch round pans, bake at 350°F (175°C) for 25 to 30 minutes until a toothpick comes out clean; cool completely.
  4. Whisk egg yolks, ⅓ cup sugar, and cornstarch; whisk in milk, cook over medium heat stirring constantly until thick, about 5 minutes; stir in 1 tsp vanilla and salt, chill with plastic wrap on the surface.
  5. Whip the cream, powdered sugar, and ½ tsp vanilla to soft peaks; chill until assembly.
  6. Spread custard on one cake layer, arrange sliced bananas on top, add second layer, top with whipped cream and remaining banana slices; serve right away.

Notes

The custard can be made up to 2 days ahead and kept chilled in the fridge. For a taller cake, double the batter and use three 8-inch pans, adding a few minutes to the bake time. Chilling the assembled cake for 30 minutes before slicing yields cleaner cuts.