Irresistible Banana Cream Cake Recipe – A Sweet Delight

The moment you hear “Banana Cream Cake,” your taste buds start to dance, and your stomach does a little happy jig. Imagine layers of moist banana cake, fluffy whipped cream, and velvety banana filling—each bite feels like a warm hug from your grandmother on a rainy day. The aroma wafts through your kitchen, making you feel like a culinary wizard as you prepare this delightful dessert. It’s the kind of treat that transforms any mundane Tuesday into a celebration and has the power to bring together friends and family for a sweet slice of nostalgia. For more inspiration, check out this explore more dessert recipes recipe.

Now, let me take you back to the summer barbecue where my Aunt Linda presented her famous Banana Cream Cake. The way everyone’s eyes lit up at first sight was unforgettable. I remember sneaking seconds while trying not to get caught by my cousins. This cake is perfect for birthdays, picnics, or just because it’s Wednesday! Get ready for an explosion of flavor that will leave you craving more.

I still remember my friend Sarah’s face when I surprised her with this cake for her birthday—pure joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Look for bananas with plenty of brown spots; they are sweeter and mash easier for the batter.

• All-Purpose Flour: Use unbleached flour for a more natural flavor; it helps create a light and fluffy cake.

• Sugar: Granulated sugar is perfect here; it sweetens without altering the cake’s texture.

• Baking Powder: Ensure it’s fresh to make your cake rise beautifully and maintain its fluffy texture.

• Butter: Unsalted butter adds richness; be sure to soften it before beating into the batter.

• Heavy Cream: Whipping cream works best; it creates peaks that hold their shape beautifully.

• Vanilla Extract: Pure vanilla extract enhances both flavor and aroma—no imitation stuff here!

• Pudding Mix (vanilla): Opt for instant pudding mix; it thickens quickly and adds creaminess without extra cooking time.

• Milk: Use whole milk for the best texture in both the cake and the filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Banana Cream Cake

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans with butter and line them with parchment paper for easy removal.

Mash Those Bananas!: In a large bowl, mash 3 ripe bananas until smooth. You want them creamy but not liquid—think thick banana smoothie consistency!

Mix Dry Ingredients Together: In another bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt. Whisk until evenly mixed.

Create the Batter: Add the dry ingredients to the mashed bananas along with 1/2 cup softened butter and 1 cup milk. Beat on medium speed until well combined; don’t overmix—some lumps are okay!

Bake It Up!: Pour equal amounts of batter into your prepared pans. Bake in preheated oven for about 25-30 minutes or until golden brown and a toothpick comes out clean from the center.

Let It Cool Completely!: Once baked, remove from oven and allow cakes to cool in pans for 10 minutes before transferring them onto wire racks. Let them cool completely before frosting.

Prepare the Filling and Frosting: In one bowl, whip 1 cup heavy cream until soft peaks form. In another bowl, combine instant vanilla pudding mix with 2 cups milk; stir until thickened.

Assemble Your Cake!: Place one layer on a serving plate; spread half of the pudding mixture over it followed by sliced bananas. Top with half of the whipped cream; then place the second layer on top.

Add Final Touches!: Spread remaining pudding on top of the second layer followed by whipped cream. Decorate with additional banana slices if desired—your masterpiece is ready!

Now that you have this delightful journey mapped out from start to finish, get ready to serve slices that will have everyone wanting more!

Perfecting the Cooking Process

Start by baking the cake layers first, allowing them to cool completely while preparing the filling. This sequence ensures everything is ready for assembly without rushing.

Add Your Touch

Feel free to swap out some bananas for other fruits like strawberries or peaches for a unique twist. You can also experiment with different extracts for added flavor.

Storing & Reheating

Store leftover Banana Cream Cake in an airtight container in the fridge for up to three days. If you need to reheat, serve at room temperature without microwaving to maintain texture.

The first time I made Banana Cream Cake, my friends devoured it within minutes, leaving me with just crumbs and requests for seconds!

FAQ

What type of bananas are best for Banana Cream Cake?

Use ripe bananas; they provide more sweetness and flavor than underripe ones.

Can I make this cake ahead of time?

Yes, bake the layers ahead and assemble just before serving for freshness.

How do I prevent my whipped cream from deflating?

Add powdered sugar to stabilize whipped cream and keep it fluffy longer.

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Banana Cream Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 12 1x

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Description

Banana Cream Cake is a delightful dessert that combines moist banana cake, rich pudding, and fluffy whipped cream. This crowd-pleaser is perfect for any occasion, from birthdays to casual weeknight treats. Each slice is a nostalgic reminder of sweet summer barbecues and cherished family moments. With its creamy layers and vibrant banana flavor, this cake promises to be the highlight of your dessert table.

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Ingredients

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• 3 ripe bananas
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix

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Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans and line them with parchment paper.
2. Mash the ripe bananas in a large bowl until smooth.
3. In another bowl, whisk together flour, sugar, baking powder, and salt.
4. Combine dry ingredients with mashed bananas, softened butter, and milk; mix until just combined.
5. Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
6. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
7. Whip heavy cream until soft peaks form; set aside.
8. Prepare pudding mix with milk according to package instructions; stir until thickened.
9. Layer one cake on a serving plate, spread half of the pudding mixture over it, add sliced bananas, top with half of the whipped cream, then place the second layer on top.
10. Spread remaining pudding on top of the second layer followed by whipped cream; decorate with banana slices if desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (107g)
• Calories: 305
• Sugar: 21g
• Sodium: 170mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 37mg