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Banana Cream Cake

Banana Cream Cake

This banana cream cake features moist layers filled with banana pastry cream and cream cheese frosting, making it a delightful dessert.
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Prep Time 1 hour
Cook Time 34 minutes
Decorating Time 1 hour 30 minutes
Total Time 3 hours 4 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Small Saucepan
  • Medium saucepan
  • large bowl
  • electric mixer
  • cake turntable
  • offset spatula
  • cake scraper
  • piping bag
  • Cake pans

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.
  • In a medium saucepan, add the egg yolks, sugar, salt, vanilla and banana extract and whisk until combined.
  • Gradually mix in the cornstarch 1 tablespoon at a time.
  • Heat the mixture over medium-low heat, whisk continuously for 3-4 minutes.
  • Add in ¼ cup of the heated milk while stirring vigorously.
  • Stir in the remaining milk and cook until thick.
  • Transfer to a bowl, cover with plastic wrap and chill until completely cold.

Banana Cake

  • Preheat the oven to 350 degrees and prepare 3 cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large bowl, cream the butter and sugar together.
  • Add in the eggs, egg yolks and vanilla, mix until smooth.
  • Add mashed banana and combine.
  • Add dry ingredients and buttermilk alternately until combined.
  • Divide batter among prepared pans and bake for 30-34 minutes.
  • Let the cakes cool in the pans for 2 minutes, then transfer to a cooling rack.

Cream Cheese Frosting

  • Whip the butter on high speed until pale and fluffy.
  • Mix in cold cream cheese.
  • Sift in powdered sugar and whip until light and fluffy.

Assembling the Cake

  • Fill the first layer with frosting and banana pastry cream.
  • Create a crumb coat and chill.
  • Apply the final layer of frosting and chill again.
  • Pipe decorative swirls and garnish before serving.

Notes

The pastry cream can be made ahead of time and kept covered in the fridge until ready to assemble the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword banana, banana cream, banana cream cake
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