Banana Cream Cake
Banana Cream Cake is a delightful dessert that brings together moist layers of banana-flavored cake, rich whipped cream, and fresh banana slices. Perfect for celebrations or simply satisfying your sweet cravings, this cake offers a light, fluffy texture and a taste that will leave everyone wanting more. Its easy preparation makes it ideal for bakers of all skill levels.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves about 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- Fresh banana slices for assembly
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy; add eggs, bananas, and vanilla.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Divide batter between pans; bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Assemble the cake by layering whipped cream and fresh banana slices between cooled cake layers.
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 305
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: For added flavor, substitute vanilla extract with almond extract or mix in chocolate chips into the batter. Store leftovers in an airtight container in the fridge for up to three days.