Can I use all-purpose flour instead of cake flour?

Yes, you can. To make a cake flour substitute, measure one cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk together before using.

Can I make the banana cream filling ahead of time?

Absolutely. The pastry cream can be made 2–3 days in advance and stored in the refrigerator with plastic wrap pressed against the surface to prevent a skin from forming.

Does this cake need to be refrigerated?

Yes, due to the cream cheese frosting and banana pastry cream, the cake should be refrigerated. Take it out 2–3 hours before serving for the best texture and flavor.

Banana Cream Cake - Superb Recipe

Description

This Banana Cream Cake is a moist and flavorful dessert layered with luscious banana pastry cream and topped with a rich banana cream cheese frosting. Perfect for celebrations or any occasion that calls for a sweet, fruity treat.

Ingredients

Scale

Banana Cake Layers

1½ sticks unsalted butter, slightly softened
2 cups white sugar
3 large eggs, room temperature
3 cups cake flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups buttermilk
2 teaspoons vanilla extract
1½ cups mashed banana (about 3 medium bananas)

Banana Pastry Cream Filling

4 large egg yolks
¾ cup white sugar
¼ teaspoon salt
4 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon banana extract
2 cups whole milk

Banana Cream Cheese Frosting

2 sticks unsalted butter, slightly softened
16 oz full-fat cream cheese, slightly softened
2 teaspoons banana extract
½ teaspoon salt
6 to 6½ cups powdered sugar

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Instructions

Preheat the oven and prepare the pans: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper for easy release.
Mix the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.
Combine the wet ingredients: In a separate bowl, mix the mashed bananas with the buttermilk and vanilla extract. Stir until fully blended and set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter until smooth. Gradually add in the sugar and beat for about 3–5 minutes until the mixture becomes fluffy and pale in color.
Add the eggs: Beat in the eggs one at a time, mixing just until each yolk disappears. Avoid overmixing to maintain a light texture.
Combine wet and dry ingredients: With your mixer on low speed, alternate adding the flour mixture and the banana-buttermilk mixture, beginning and ending with the flour. Mix until just combined—do not overmix.
Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the pastry cream: In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly. In a separate bowl, whisk the egg yolks. Once the milk mixture begins to steam, temper the eggs by slowly adding a bit of the hot liquid to them while whisking constantly. Pour the egg mixture back into the saucepan and continue cooking, stirring constantly, until thickened. Remove from heat and stir in vanilla and banana extract. Pour into a bowl, cover with plastic wrap touching the surface, and refrigerate until fully chilled.
Prepare the frosting: In a large bowl, beat the butter until creamy. Add the cream cheese and beat until smooth. Mix in the banana extract and salt. Gradually add powdered sugar, mixing until the frosting is fluffy and holds its shape. If it’s too soft, chill slightly before using.
Assemble the cake: Place the first cake layer on a cake plate. Pipe a ring of frosting around the edge to act as a barrier, then spread a layer of chilled pastry cream inside the ring. Repeat with the second layer. Add the final layer on top and fill any gaps with frosting.
Frost and decorate: Apply a thin layer of frosting as a crumb coat, then chill the cake for 15 minutes. Frost the entire cake with the remaining frosting and decorate as desired. Optional: add extra pastry cream to the top and pipe a border using a star tip.

Notes

Use fully ripe bananas for best flavor.
Chill the pastry cream and frosting before use for easier assembly.
Substitute vanilla extract if banana extract is unavailable.
You can also make this cake a day ahead it tastes even better after resting in the fridge overnight.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 48g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg