Banana Cream Cake

When Easter rolls around I always want to make something light and SPRINGY like a coconut or carrot cake, so this year I figured I throw together something with bananas (not even remembering that I made a banana dessert last year too)!

This was actually my first attempt at making this cake and I’m so grateful that everyone loved it so much! I really hope you enjoy it too!

Cake Ingredients:

  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup of unsalted butter (softened)
  • 4 eggs
  • 2 1/2 teaspoons vanilla
  • 1 1/2 cups very ripe bananas (appx. 5 medium sized bananas)
  • Zest and juice of one lemon
  • 3 cups of all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/5 cups of buttermilk

Cake Instructions:

  • Preheat your oven to 300 degrees.
  • Parchment paper line an 11″ x 15″ x 2″ metal Wilton cake pan (see link below for more information) and spray the entire pan with coconut oil or baking oil of choice. Make sure to spray under the parchment paper so it sticks to the pan AND on top of the parchment paper so the cake comes out cleanly when you cut it.
  • Using a stand mixer or hand mixer, cream together the butter, sugars and vanilla for approx. 3 minutes on high speed until everything is combined and fluffy.
  • Add in the eggs one at a time and mix until combined.
  • In a separate bowl, mash the bananas and the zest and juice of the lemon together.
  • In another bowl, sift together the dry ingredients.
  • On low speed, alternate adding the dry ingredients and buttermilk to the fluffy butter/sugar mix. Once everything is well combined, add in the banana/lemon mixture by hand.
  • Pour your batter into the prepared pan, level it with an off-set spatula and get out all of the air bubble by GENTLY tapping the the baking dish on the counter.
  • Bake at 300 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Poke 20-30 large holes all over the cake using the back of a wooden spoon.
  • Immediately place the cake in the refrigerator on top of a towel (to protect your appliance) for at least an hour to cool.
  • While the cake is cooling, make your filling and topping.

Cake Filling and Topping

  • 1 package of instant vanilla pudding and appx. 2 cups of milk to make the pudding
  • 2 cups of heavy whipping cream
  • 4 tablespoons granulated sugar
  • 1 1/2 teaspoons vanilla
  • Ground cinnamon
  • 3-4 firm bananas to garnish the top of the cake
  • Zest of one lemon

Cake Filling and Topping Instructions:

  • Mix the vanilla pudding according to the instructions on the box. After the cake has cooled completely, use an offset spatula to evenly spread it all over the top of the cake.
  • Next you’ll be making the whipped cream. Put the heavy whipping cream, sugar and vanilla in either a stand mixer bowl or using a hand mixer, and cream it together until you get soft, medium or firm peaks. I say soft, medium or firm peaks because it’s really up to YOU and what you prefer. For this particular cake, I chose to do my whipped cream on the softer side so it was very LIGHT and CREAMY!
    Spread the whipped cream evenly all over the cake using an offset spatula.
  • Dust cinnamon all over the the top of the whipped cream in a light layer.
  • Place the cake back in the refrigerator–this cake is served cold. Just before slicing the cake, place diced bananas all over the top of the cake AND sprinkle the top of the bananas with the zest of one lemon.

Final Notes and Tips:

  • Like I stated above, SERVE THIS CAKE COLD! It’s not necessarily a “display” cake but rather one you plate up and serve to your guests!
  • Before making your whipped cream, if it’s possible for you to put your mixing bowl and beaters in the freezer so that they’re nice and cold, do so!
  • Did you know you can make your own buttermilk at home if you forgot to buy some. For every one cup of buttermilk you need, you can take one cup of whole milk and mix in a teaspoon of white vinegar. So because this recipe calls for 1 1/2 cups of buttermilk, you can take 1 1/2 cups of whole milk and add in 1 1/2 teaspoons of white vinegar. Let the new “buttermilk” you made sit for at least 10 minutes before you add it to your batter.

Products I love to Use:

Kitchen Aid Stand Mixer

Kitchen Aid Hand Mixer

Wilton Cookie Sheets

Wilton Loaf Pan

Wilton 11×15 Baking Pan

Wilton Offset Spatula

OXO Cookie Scoops (different sizes)

Global Knives

Epicurean Cutting Board

Pyrex Baking Dish

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