Introduction to Banana Cream Cake
Why Banana Cream Cake is a Must-Try Dessert
If you're on the lookout for a delightful dessert that perfectly combines nostalgia with sophistication, banana cream cake is your dream come true. This cake isn’t just a treat; it’s a culinary experience that embodies the sweetness of ripe bananas and the rich flavors of creamy frosting. Imagine diving into moist layers of light banana cake, generously filled with velvety banana pastry cream, and topped with a tangy cream cheese frosting.
Why is this dessert such a crowd-pleaser? For starters, it strikes an incredible balance between rich and refreshing—making it perfect for any occasion, from casual get-togethers to formal celebrations. In fact, a survey from National Cake Day reveals that banana-themed desserts consistently rank among the top favorites. Many people recall fond memories associated with bananas—whether enjoying them as a snack after school or as the star of a beloved family recipe.
With its charming presentation of banana slices and Nilla Wafers adorning the top, banana cream cake can elevate any dessert table. So, are you ready to whip up a cake that not only satisfies your sweet tooth but also brings smiles to the faces of your friends and family? Let’s dive into the recipe!
Ingredients for Banana Cream Cake
Indulging in a banana cream cake is an art, and every masterpiece starts with the best ingredients. Here’s a breakdown of what you’ll need to make this delicious dessert.
Essential Ingredients for Banana Cake
For the cake itself, you’ll need:
- All-purpose flour: 2 ¼ cups to create a tender crumb.
- Unsalted butter: 10 tbsp, softened for that rich flavor.
- Granulated sugar: 1 ½ cups to balance the banana's natural sweetness.
- Eggs: 2 whole and 2 yolks at room temperature for moisture and richness.
- Mashed banana: 1 cup ensures a moist, banana-forward flavor.
- Buttermilk: ½ cup adds tang and softness.
These ingredients work harmoniously to create moist layers that serve as the foundation for your banana cream cake.
Key Ingredients for Banana Pastry Cream
No banana cream cake is complete without its luxurious filling!
- Whole milk: 1 cup lends creaminess.
- Egg yolks: 4 provide richness and color.
- Granulated sugar: ¾ cup sweetens the mixture perfectly.
- Cornstarch: 3 tablespoon thickens the cream for a perfect texture.
- Vanilla and banana extracts: 2 teaspoon and 1 teaspoon enhance the flavor profile.
This delectable pastry cream is the star of the show, elevating your cake to new heights.
Components of Cream Cheese Frosting
To top off this delightful creation, you’ll need:
- Unsalted butter: 1 cup, whipped to light and fluffy perfection.
- Cold cream cheese: 8 oz, for that iconic tangy flavor.
- Powdered sugar: 3 ½ cups to create a sweet, spreadable consistency.
This frosting complements the cake beautifully, adding a rich layer that ties everything together.
With these carefully selected ingredients, you're on your way to creating a banana cream cake that will impress anyone lucky enough to enjoy a slice!
Step-by-Step Preparation of Banana Cream Cake
Making a delicious banana cream cake from scratch may seem overwhelming at first, but with a step-by-step approach, you'll find it wonderfully delightful and rewarding. Grab your ingredients, put on your favorite playlist, and let’s get started on this scrumptious adventure!
Preparing the Banana Pastry Cream
To create the luscious banana pastry cream, start by heating 1 cup of whole milk in a small saucepan over medium-low heat. You want it to steam gently, not boil. Meanwhile, in a separate medium saucepan (off the heat), whisk together 4 egg yolks, ¾ cup of granulated sugar, ⅛ teaspoon of salt, 2 teaspoon of vanilla extract, and 1 teaspoon of banana extract until well combined.
Once it's mixed and lightened to a pale yellow color, incorporate 3 tablespoons of cornstarch gradually until smooth. Then, return to the stove and cook the mixture over medium-low heat, slowly adding the warmed milk. Keep whisking until it thickens—this should take a few minutes. Transfer the cream to a bowl, cover it with plastic wrap, and chill in the fridge. You'll love the rich banana flavor this brings to the banana cream cake!
Baking the Banana Cake Layers
Now onto the baking! Preheat your oven to 350°F (175°C). Grease three 6-inch cake pans and line the bottoms with parchment paper. In a medium bowl, combine 2 ¼ cups of all-purpose flour, 1 ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Set this aside.
In a large mixing bowl, cream 10 tablespoon of softened butter with 1 ½ cups of sugar until light and fluffy. Add 2 eggs, 2 yolks, and 2 teaspoon of vanilla, mixing until smooth. Then, fold in 1 cup of mashed bananas and alternate mixing in your dry ingredients with ½ cup of room-temperature buttermilk. Divide the batter among the prepared pans and bake for 30-34 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting!
Making the Cream Cheese Frosting
While your layers are cooling, let’s whip up the cream cheese frosting! In a large bowl, beat 1 cup of softened unsalted butter on high speed until it’s pale and fluffy—about 5 to 10 minutes. Then add 8 oz of cold cream cheese, mixing until well incorporated. Gradually sift in 3 ½ cups of powdered sugar, combining until the frosting is light and fluffy. This frosting adds a tangy sweetness that perfectly complements the banana cream cake layers.
Assembling the Cake
Now it’s time for assembly! Start with the first cake layer on a rotating cake turntable. Spread a thin layer of cream cheese frosting on top, pipe a border around the edge, then add a layer of chilled banana pastry cream inside that border. Next, stack the second layer and repeat. Finish with the final layer of cake, applying a thin “crumb coat” of frosting all around. Chill in the fridge for 30 minutes.
Finalizing and Decorating the Cake
After your cake firms up, it’s time for the final frosting layer. Spread your cream cheese frosting generously over the top and sides. For a polished finish, use a cake scraper to smooth it out. Press crushed Nilla Wafers around the bottom edge for a lovely touch. Finally, pipe decorative swirls on top, adding banana slices and additional Nilla Wafers as you please.
Your masterpiece is complete! As you slice into this gorgeous banana cream cake, prepare for the delightful smiles it brings to the table. Enjoy!
Variations on Banana Cream Cake
Banana Chocolate Cream Cake
If you're a fan of rich flavors, why not elevate your banana cream cake by incorporating chocolate? Simply add cocoa powder or melted chocolate to your pastry cream for that delicious chocolatey twist. Layer it between the banana cake, and top it off with chocolate shavings for an indulgent dessert that will impress any guest. Imagine the delightful blend of creamy banana and luscious chocolate in every bite!
Gluten-Free Banana Cream Cake
For those who prefer a gluten-free option, you can easily swap out regular flour for a gluten-free blend. Be sure to check that your baking powder is also gluten-free. This variation retains the moistness and deliciousness of the original banana cream cake while catering to dietary needs. Serve it at your next gathering, and watch as everyone enjoys this scrumptious, inclusive treat!
For more tips on baking variations, consider checking out Serious Eats and King Arthur Baking for additional recipes and techniques.
Cooking Tips and Notes for Banana Cream Cake
Tips for Achieving Perfectly Moist Cake
To ensure your banana cream cake turns out perfectly moist, remember to use ripe bananas—those with brown spots add natural sweetness and moisture. Incorporating buttermilk into the batter not only improves the cake’s texture but also enhances the flavor. Don’t overmix after adding the flour; mix just until combined to keep the cake fluffy. Consider using a toothpick test; if it comes out with a few moist crumbs, you’re good to go!
Storage Tips for Leftover Cake
If you have any leftovers (which may be rare!), store your banana cream cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and then foil before freezing. This way, you can enjoy a slice of that delightful cake whenever you crave it! For more storage tips, check out this guide on cake preservation.
Serving Suggestions for Banana Cream Cake
Ideal Pairings with Beverages
When enjoying your banana cream cake, consider pairing it with a refreshing iced tea or a smooth cup of cold brew coffee. These beverages complement the cake’s sweet, creamy layers without overpowering its delicate flavor. For a family-friendly option, serve it alongside a frosty glass of homemade lemonade — the citrusy zing contrasts beautifully with the rich banana flavor.
Creative Serving Ideas
Elevate your banana cream cake experience with some fun serving ideas.
- Garnish with Fresh Fruits: Top each slice with fresh banana slices or a sprinkle of berries for added texture and freshness.
- Serve with Whipped Cream: A dollop of sweetened whipped cream adds an extra layer of indulgence.
- Layer It Up: Consider serving it in individual cups layered with extra banana pastry cream to create mini parfaits.
- Add a Drizzle: A drizzle of caramel or chocolate sauce can enhance the flavors and make for a stunning presentation.
For more creative inspiration, explore how to elevate traditional desserts on Taste of Home.
Enjoy making your banana cream cake a showstopper!
Time Breakdown for Banana Cream Cake
When planning your baking adventure with this delightful banana cream cake, it's helpful to know how much time to dedicate to each stage. Here’s a simple breakdown to keep you organized and stress-free!
Preparation Time
Allocate about 1 hour to gather your ingredients and whip up the banana pastry cream and cake batter. This is the foundation of your delicious cake, so take your time!
Cooking Time
Once your batter is ready, pop it in the oven for 30-34 minutes. While it bakes, you can tidy up or prepare your decorating supplies—multitasking makes the process enjoyable!
Decorating Time
After your cake has cooled, allow about 1 hour and 30 minutes for frosting and decorating. This is when your creativity shines! Pipe frosting, add those delightful Nilla Wafers, and finish with banana slices for that wow factor.
By breaking down your time effectively, you can focus on making this banana cream cake a delicious masterpiece! Need more tips on baking and decorating? Check out resources from King Arthur Baking or Joy of Baking for inspiration!
Nutritional Facts for Banana Cream Cake
Calories per Slice
Each slice of this delightful banana cream cake contains approximately 320 calories. That’s a satisfying balance for those who want to indulge without completely straying from their healthy eating goals.
Breakdown of Key Nutrients
This cake provides a lovely mix of nutrients. You can expect:
- Carbohydrates: Around 50g, mainly from the flour and bananas.
- Fats: Approximately 13g, thanks to the butter and cream cheese.
- Protein: About 5g, offering a little bit of muscle support.
For more detailed nutritional insights on your favorite treats, sites like NutritionData or MyFitnessPal can provide personalized tracking options. Enjoy this beloved American dessert knowing it brings joy as well as nourishment!
FAQs about Banana Cream Cake
Can I use ripe bananas?
Absolutely! In fact, using ripe bananas adds natural sweetness and moisture to your cake. The browner, the better. Overripe bananas mash easily and contribute a rich flavor that will bring your banana cream cake to the next level. Just make sure they are free from any bad spots before using them.
How to prevent the cake from being soggy?
A soggy cake can dampen your enjoyment of this delicious dessert. To counteract this, ensure that you allow your cake layers to cool completely before adding the frosting and filling. Additionally, avoid oversaturating your cake with banana pastry cream; a layer that’s too thick can lead to sogginess. For more tips on cake texture, you can check out resources from The Spruce Eats.
What if I don’t have banana extract?
If you’re out of banana extract, don’t fret! You can simply increase the amount of vanilla extract in your recipe, or use a splash of almond extract for a different yet delightful flavor twist. Another option is to incorporate extra mashed bananas, which will enhance that banana flavor in your banana cream cake while maintaining its moistness.
Conclusion on Banana Cream Cake
In conclusion, banana cream cake is a delightful addition to any dessert table, combining rich flavors with a moist texture. Its layered goodness of banana pastry cream and cream cheese frosting will surely impress. Whether for a special occasion or a casual treat, this cake is a crowd-pleaser!
Banana Cream Cake
Equipment
- oven
- cake pans
- medium saucepan
- large bowl
- Whisk
- electric mixer
- offset spatula
- Cake Turntable
- Piping Bag
- cake scraper
Ingredients
Banana Pastry Cream
- 1 cup whole milk
- ¾ cup granulated white sugar
- ⅛ teaspoon salt
- 2 teaspoon vanilla extract
- 1 teaspoon banana extract
- 3 tablespoon cornstarch scooped and leveled
Banana Cake
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon unsalted butter softened
- 1 ½ cups granulated white sugar
- 2 teaspoon vanilla
- 1 cup mashed banana
- ½ cup buttermilk at room temperature
Cream Cheese Frosting
- 1 cup unsalted butter softened
- 8 oz cream cheese cold
- 3 ½ cups powdered sugar
- Nilla Wafers for decoration
Instructions
Banana Pastry Cream
- In a small saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
- In a separate medium saucepan, with the heat off, add the egg yolks, sugar, salt, vanilla, and banana extract and whisk until combined and a pale-yellow color. Gradually mix in the cornstarch 1 tablespoon at a time making sure each addition is fully combined before adding the next.
- When all the cornstarch is added, heat the mixture over medium-low heat. Whisk continuously for 3-4 minutes until the sugar looks dissolved and the mixture is hot.
- Then turn the heat down to low. To the mixture, add in ¼ cup of the heated milk while stirring vigorously.
- Then, add the rest in and stir to combine. Increase heat to medium-low again and cook for 1-2 minutes, whisking continuously, until the mixture is thick and soft peaks form.
- Remove the pastry cream from heat. Transfer it to a bowl and place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
Banana Cake
- Preheat the oven to 350 degrees. Spray 3 6" cake pans with non-stick spray and line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl, cream the butter and sugar together with an electric mixer on high speed until it is light and fluffy, about 3-4 minutes.
- Next, add in the eggs, egg yolks, and vanilla and mix on medium-high speed until pale in color, smooth and slightly fluffy, about 1-2 minutes.
- Then add in the mashed banana and combine on low speed.
- Add the dry ingredients and the buttermilk alternately to the butter mixture and mix on low then medium speed until combined and the batter is smooth.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes for 30-34 minutes, or until a cake tester/toothpick comes out clean from the centers.
- Let the cakes cool in the pans for 2 minutes, then transfer them to a cooling rack to completely cool.
Cream Cheese Frosting
- Add the butter to a large bowl and whip on high speed until pale in color and fluffy, 5-10 minutes.
- Then mix in the cold cream cheese.
- Sift the powdered sugar in a little at a time until all is combined. Whip the frosting on high speed until light and fluffy.
Assembling the Cake
- Place the first cake layer on the rotating cake turntable. Then add a thin layer of cream cheese frosting on top of the cake layer and even it out with your offset spatula. Add some of the cream cheese frosting to a piping bag and cut off the tip. Pipe a border layer of frosting just on the edges of the cake layer. Add banana pastry cream on top of the cake layer. Place the next cake layer over top and repeat the step.
- Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Chill the cake in the fridge for 30 minutes.
- Once the cake has chilled, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Smooth out the frosting on the entire cake. Press crushed Nilla Wafers onto the bottom of the cake. Return the cake to the fridge to chill for 30 minutes.
- Rewhip if necessary and then transfer the remaining cream cheese frosting to a piping bag fit with a decorative tip. Pipe decorative swirls of frosting on top of the cake. Decorate with banana slices and Nilla Wafers, then serve the cake!
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