Banana cream cake recipe

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Introduction
Banana Cream Cake is a delicious dessert that combines the best of both worlds: the richness of cake and the creamy smoothness of banana pudding. It’s perfect for any celebration or just as a treat to enjoy with family and friends. With layers of soft banana-flavored cake, creamy custard, and fresh banana slices, this dessert is a guaranteed crowd-pleaser.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh banana slices for garnish

Preparation Tips

  1. Ripe Bananas: Use ripe bananas for the best flavor and texture in your cake.
  2. Buttermilk Substitute: If you don’t have buttermilk, you can substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
  3. Chill the Cream: For fluffy whipped cream, chill the bowl and beaters before whipping the heavy cream.
  4. Cake Layers: Allow the cake layers to cool completely before assembling to prevent melting the whipped cream.

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  6. While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Once the cake has cooled, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by a few slices of fresh banana. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. Garnish with more banana slices on top.
  8. Refrigerate the cake for at least 1 hour before serving.

Description
This Banana Cream Cake is a decadent treat that combines the natural sweetness of ripe bananas with a rich, fluffy cake and smooth, creamy frosting. The light and airy whipped cream perfectly complements the moist cake layers, making it a satisfying dessert that will have everyone coming back for seconds.

Nutritional Information (per slice)

  • Calories: 280
  • Carbohydrates: 40g
  • Protein: 3g
  • Fat: 15g
  • Fiber: 1g
  • Sugar: 20g

Recommendations

  1. Flavor Variations: For extra flavor, add a layer of banana pudding in between the cake layers.
  2. Storage: Keep the cake refrigerated to maintain the freshness of the whipped cream and bananas.
  3. Make Ahead: You can make the cake layers a day in advance and refrigerate them until you’re ready to assemble.

Conclusion
Banana Cream Cake is the perfect dessert for any occasion, from birthdays to family gatherings. With its creamy layers, sweet banana flavor, and light texture, it’s sure to be a hit with everyone. Make this cake for your next celebration and watch it disappear in no time!

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