Tropical Banana Cake
Submitted by jaxstfan
A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.
YIELD
1 cakePREP
20 minCOOK
45 minREADY
65 minThis is banana cake dressed up for a party.
Moist, tender layers loaded with mashed banana, buttermilk, and cinnamon get split by a filling of crushed pineapple folded into Bavarian cream frosting, then the whole cake gets blanketed in the same cloud-like frosting from top to bottom.
That frosting is something special: a gelatin-set base of milk, sugar, and tangy sour cream folded with freshly whipped cream for a texture that is lighter than buttercream but richer than whipped topping.
Garnish with chopped walnuts on top and walnut halves around the base for a cake that looks as impressive as it tastes.
Chef Tips
- Use the ripest, most spotted bananas you can find. Brown bananas are sweeter and more fragrant than yellow ones, and they mash smoother.
- Fold the flour into the wet ingredients gently. Overmixing develops gluten and turns the cake tough instead of tender.
- Drain the crushed pineapple very well before folding it into the frosting. Excess juice will thin the cream and make it weep.
- Chill the frosted cake for at least 30 minutes before serving so the Bavarian cream sets and slices hold their shape.
Ingredients
Directions
Cake: Combine sugar and next 4 ingredients in a large bowl; stir well using a wire whisk.
Combine flour and next 4 ingredients; add to liquid mixture, folding just until blended.
Stir in walnuts. Spread batter into two greased and floured 9-inch cakepans; bake at 375℉ (190℃) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.
Measure out ¾ cup Bavarian Cream Frosting; gently stir in pineapple.
To assemble, place one cake layer on serving platter; spread pineapple mixture over layer.
Top with second cake layer; spread remaining Bavarian Cream Frosting on top and sides of cake.
Cover with cream frosting: Combine gelatin and water in a small bowl; let stand 1 minute.
Combine milk, sugar, and gelatin mixture in a small saucepan; cook over medium heat, stirring constantly, until sugar is melted and gelatin is dissolved (coat spoon with mixture and make sure it is no longer grainy).
Remove from heat and cool to room temperature; stir in sour cream.
Cover with plastic wrap and refrigerate until mixture is consistency of unbeaten egg whites, about 30 minutes.
Fold one-fourth whipped cream into chilled mixture until smooth; fold in remaining whipped cream.
Cover and refrigerate until spreading about 5 cups Garnish with chopped walnuts on top and surround base of cake with walnut halves.
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