Banana Cream Layer Cake

Banana Cream Layer Cake is a decadent and delightful dessert featuring moist banana-flavored cake layers, rich pastry cream, and whipped cream frosting. This cake is a perfect combination of classic banana flavor and creamy indulgence, making it ideal for celebrations, potlucks, or any special occasion.

Why You’ll Love This Recipe

• Classic and Nostalgic: Combines the flavors of banana cream pie in cake form.
• Soft and Moist: The banana cake layers are tender and perfectly balanced.
• Creamy Layers: Filled with luscious pastry cream and whipped cream for a melt-in-your-mouth texture.
• Impressive Presentation: Elegant and show-stopping, yet easy to make.
• Versatile: Great for birthdays, holidays, or any banana lover’s dream dessert.

Ingredients

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ripe bananas, mashed
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk

For the Pastry Cream:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Vanilla extract
• Unsalted butter

For the Whipped Cream Frosting:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Optional Decorations:

• Sliced bananas (coat with lemon juice to prevent browning)
• Crushed graham crackers or cookie crumbs
• Chocolate shavings or caramel drizzle

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat the oven: Preheat to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs and bananas: Beat in the eggs one at a time, followed by mashed bananas and vanilla extract.
5. Combine wet and dry ingredients: Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the Pastry Cream:

1. Heat milk: In a saucepan, heat milk until just steaming.
2. Whisk egg mixture: In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly. Return to the saucepan.
4. Thicken the cream: Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla and butter. Cover with plastic wrap directly on the surface and cool completely.

For the Whipped Cream Frosting:

1. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Cake:

1. Layer the cake: Place one cake layer on a serving plate. Spread a layer of pastry cream evenly over the top.
2. Add the second layer: Place the second cake layer on top. Frost the entire cake with whipped cream frosting.
3. Decorate: Garnish with sliced bananas, graham cracker crumbs, or your choice of toppings.

Chill and Serve:

4. Chill the cake for at least 1 hour to set before slicing.

Servings and Timing

• Servings: 10–12
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Cooling and Assembly Time: 2 hours
• Total Time: Approximately 3 hours

Variations

• Chocolate Banana Cake: Add cocoa powder to the batter for a chocolate twist.
• Nutty Crunch: Sprinkle chopped walnuts or pecans between the layers.
• Gluten-Free Option: Substitute the flour with a gluten-free flour blend.
• Caramel Banana Cake: Drizzle caramel sauce over each slice for extra indulgence.
• Mini Cakes: Bake the batter in cupcake pans for individual servings.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the unfrosted cake layers for up to 2 months. Thaw in the refrigerator before assembling.
• Reheating: This cake is best served chilled and does not require reheating.

FAQs

1. Can I make the cake layers ahead of time?

Yes, bake the layers a day in advance and store them tightly wrapped at room temperature.

2. How do I keep the bananas from browning?

Toss sliced bananas with lemon juice to prevent oxidation.

3. Can I use boxed cake mix?

For convenience, a banana-flavored boxed mix can be used as a substitute for the cake layers.

4. What’s the best way to slice the cake?

Use a sharp knife and clean it between slices for neat portions.

5. Can I make this cake dairy-free?

Use plant-based milk, dairy-free butter, and coconut cream for the frosting.

6. How do I prevent the pastry cream from curdling?

Cook it over medium heat and stir constantly to prevent overheating.

7. Can I use whipped topping instead of whipped cream?

Yes, but freshly whipped cream offers better texture and flavor.

8. What’s the best way to transport this cake?

Chill it thoroughly and transport it in a sturdy cake carrier to prevent sliding.

9. Can I add a jam layer?

Yes, a thin layer of strawberry or raspberry jam pairs well with the banana flavor.

10. How do I keep the cake moist?

Avoid overbaking and store it in an airtight container to retain moisture.

Conclusion

Banana Cream Layer Cake is a luxurious dessert that’s sure to impress. With its moist banana-flavored layers, velvety custard filling, and light whipped cream frosting, this cake is a treat for both the eyes and the palate. Perfect for banana lovers and special occasions, it’s a recipe that everyone will adore. Enjoy!

 

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