Banana Cream Layer Cake
Submitted by happyzhangbo
Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.
YIELD
12 servingsPREP
35 minCOOK
70 minREADY
2⅔ hrsThis is what happens when banana cake and banana cream pie join forces.
Two moist banana cake layers made with a blend of whole wheat pastry flour and all-purpose flour get sandwiched with a silky vanilla Bavarian cream that’s lighter than frosting but richer than whipped cream. Fresh banana slices layered between and on top seal the deal.
The Bavarian cream takes some patience (it needs to chill and set twice), but the payoff is a filling that holds its shape while still melting on your tongue.
Assemble this just before serving for the prettiest presentation.
Kitchen Tips
- Use very ripe, spotted bananas for the cake batter and firm, just-ripe bananas for the sliced filling and topping
- Don’t rush the Bavarian cream. It needs to reach that raw egg white consistency before you fold in the whipped cream, or it won’t set properly
- Buttermilk keeps these layers tender. No substitute quite matches the tangy moisture it brings
- Assemble close to serving time so the banana slices stay fresh and the cream doesn’t soak into the cake
Ingredients
Directions
For the cake:
Preheat oven to 375°F.
Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl.
Add mashed bananas, buttermilk and 1 teaspoon vanilla.
Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture and fold in just until blended.
Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
For the Bavarian cream:
Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften.
Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin.
Stir in ½ teaspoon vanilla and transfer to a medium bowl.
Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
Beat whipping cream until soft peaks form.
Whisk one-third of the whipped cream into the milk mixture.
Fold in the remaining whipped cream.
Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
To assemble cake:
Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it.
Peel and slice the remaining bananas; arrange half the slices evenly over the cream.
Top with the second cake layer.
Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
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