Banana Cream Cake
Indulge in the creamy, dreamy layers of this Banana Cream Cake, a dessert that perfectly balances nostalgia and sophistication. This delightful recipe features moist banana-infused cake layers made with ripe bananas and buttermilk, creating a tender crumb that melts in your mouth. Sandwiched between the layers is a luscious vanilla custard filling, complemented by fresh banana slices for an extra burst of flavor. Topped with a light, airy whipped cream frosting, this cake is the ultimate treat for banana lovers. Whether you're hosting a celebration or satisfying a sweet craving, this easy-to-make Banana Cream Cake—packed with flavor and texture—is sure to impress every dessert enthusiast. Serve it chilled for a refreshingly decadent slice of heaven!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Ripe bananas
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 2 large Eggs
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 box (3.4 oz) Vanilla pudding mix (instant)
- 2 cups Whole milk
- 2 large Bananas (sliced for layering)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set aside.
In a large mixing bowl, mash the 3 ripe bananas until smooth. Add the softened butter and granulated sugar. Beat with a hand mixer or stand mixer until creamy and well combined.
Add the eggs, one at a time, to the banana mixture, beating well after each addition. Stir in the vanilla extract.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Alternate adding the dry ingredients and the buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the custard filling. In a medium bowl, whisk together the instant vanilla pudding mix and milk until thickened. Cover and refrigerate for 10 minutes.
Make the whipped cream by beating the heavy whipping cream and powdered sugar in a large bowl until stiff peaks form.
Once the cakes are completely cool, assemble the cake. Place one cake layer on a serving plate. Spread half of the pudding mixture over the top, followed by a layer of sliced bananas.
Place the second cake layer on top. Spread the remaining pudding mixture, another layer of sliced bananas, and then top the entire cake with the whipped cream.
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Slice and serve chilled. Enjoy your Banana Cream Cake!
Nutrition Facts
Calories |
4307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 720.9 g | 262% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 420.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1038 mg | 80% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3996 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
