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Banana Cream Layer Cake

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  • Author: Mariem
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This luscious Banana Cream Layer Cake combines moist banana cake layers with rich banana cream filling and frosting, topped with fresh banana slices. A perfect dessert for banana lovers, it’s ideal for birthdays, parties, or special occasions!

Ingredients

Units Scale

For the Cake:

  • 2 1/2 cups (315g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120ml) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed

For the Banana Cream Filling:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, whipped

For the Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh banana slices
  • Sprinkle of cinnamon (optional)

Instructions

  1. Prepare the Cake Layers:
    • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
    • In a bowl, whisk together flour, baking powder, baking soda, and salt.
    • In another large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
    • Mix in mashed bananas and vanilla extract.
    • Gradually alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
    • Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
  2. Make the Banana Cream Filling:
    • Heat the milk and sugar in a saucepan over medium heat until steaming.
    • In a bowl, whisk egg yolks and cornstarch. Gradually whisk in the hot milk mixture.
    • Return to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla extract.
    • Let the mixture cool completely, then fold in the whipped cream.
  3. Make the Frosting:
    • Beat softened butter with powdered sugar until smooth. Gradually add heavy cream and vanilla extract, beating until fluffy and spreadable.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread a generous layer of banana cream filling over it. Repeat with the second cake layer and more filling. Top with the final layer.
    • Frost the top and sides of the cake with the buttercream frosting.
  5. Garnish and Serve:
    • Decorate with fresh banana slices and a sprinkle of cinnamon, if desired. Chill for 1 hour before serving for easier slicing.

Notes

  • To prevent banana slices from browning, brush them lightly with lemon juice before using as garnish.
  • Store leftovers in the refrigerator for up to 3 days.
  • For extra banana flavor, add a few drops of banana extract to the frosting.

Find it online: https://wowrecipesfood.com/banana-cream-layer-cake/