Bananas and Cream Cake
Indulge in the decadently moist and fluffy delight of this Bananas and Cream Cake, the ultimate dessert for banana lovers. Featuring layers of tender banana-infused cake made with ripe mashed bananas and a hint of vanilla, this recipe celebrates the natural sweetness of the fruit. A cloud-like whipped cream frosting, lightly sweetened with powdered sugar, perfectly complements the cake’s rich texture. Topped with fresh banana slices kissed with a touch of lemon to keep their vibrant color, this cake is as visually stunning as it is delicious. Ideal for any celebration or as a show-stopping treat, this recipe is easy to follow, with just 25 minutes of prep time and a total bake time of 30 minutes. Serve it chilled for the perfect blend of creamy, fruity flavor in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 whole Large eggs
- 3 medium Ripe bananas, mashed
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 2 medium Additional ripe bananas, sliced (for topping)
- 1 teaspoon Fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set them aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the mashed bananas and vanilla extract until combined.
Gradually alternate adding the dry ingredients and the milk to the wet mixture. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream frosting. In a chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
Toss the banana slices for topping in lemon juice to prevent browning, then set aside.
Once the cakes are completely cooled, spread a layer of whipped cream across the top of the first cake. Arrange a layer of banana slices on top of the whipped cream.
Place the second cake on top of the first layer. Spread the remaining whipped cream over the top and sides of the cake.
Decorate the top of the cake with the remaining banana slices.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 37.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 242 mg | 5% | |
*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.
