Description
Indulge in the deliciousness of this Banana Cream Cake that boasts layers of moist banana cake filled with a luscious banana pastry cream and frosted with creamy cream cheese frosting. A perfect dessert for any occasion!
Ingredients
Scale
Banana Pastry Cream:
- 1 cup (240 ml) whole milk
- 4 egg yolks
- 3/4 cup (150 g) granulated white sugar
- 1/8 tsp salt
- 2 tsp vanilla extract
- 1 tsp banana extract
- 3 tbsp (24 g) cornstarch, scooped and leveled
Banana Cake:
- 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 tsp vanilla
- 1 cup (250 g) mashed banana
- 1/2 cup (120 ml) buttermilk, at room temperature
Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 3 1/2 cups (455 g) powdered sugar
- Nilla Wafers for decoration
Instructions
- For the Banana Pastry Cream – In a small saucepan, heat the milk, then mix egg yolks, sugar, salt, vanilla, banana extract, and cornstarch. Heat, whisk, and chill.
- For the Banana Cake – Preheat oven, prepare pans, mix dry ingredients, cream butter and sugar, add eggs, vanilla, mashed banana, buttermilk, and dry ingredients. Bake and cool.
- For the Cream Cheese Frosting – Whip butter, add cream cheese, sift powdered sugar, and whip until fluffy.
- Assembling the Cake – Fill layers with cream cheese frosting and banana pastry cream, crumb coat, frost, and decorate.
Notes
- Make sure all dairy ingredients are at room temperature for best results.
- Chill the pastry cream thoroughly before using in the cake.
- For a stronger banana flavor, add more banana extract to the pastry cream.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg