Why You’ll Love This Banana Cream Cake Recipe
You’ll love this Banana Cream Cake recipe because it combines the delightful flavors of ripe bananas and creamy whipped cream in every bite.
I can’t get enough of its light texture and the way it melts in my mouth. The sweetness of the bananas perfectly complements the rich cream, creating a blissful balance.
Plus, it’s a fantastic way to use up overripe bananas that would otherwise go to waste!
Every time I serve this cake, I see smiles all around. Trust me, whether it’s for a birthday or just a Sunday treat, this cake never disappoints.
You’ll be hooked!
Ingredients of Banana Cream Cake
When it comes to baking a delightful Banana Cream Cake, the first step is gathering all the necessary ingredients. This cake is a perfect blend of sweet bananas, fluffy cream, and a hint of coconut that will make your taste buds dance.
Plus, it’s a great way to use those overripe bananas that might otherwise end up in the compost bin. So, let’s plunge into what you’ll need to whip up this delicious treat.
Ingredients for Banana Cream Cake:
- 3 eggs
- 150 g caster sugar
- 75 g plain flour, sifted
- 150 ml double cream, whipped
- 225 g bananas, sliced
- 50 g shredded coconut
- 2 drops lemon juice
- Icing sugar, to dust
Now, before you start tossing things into the mixing bowl, let’s talk a little bit about the ingredients.
First off, you want to make sure your bananas are nice and ripe; those brown spots on the peel are actually your friends here. They add extra sweetness and flavor to the cake.
And if you’re wondering about the caster sugar, it’s just finer than regular sugar, which helps it dissolve better and gives your cake that lovely airy texture. If you don’t have any on hand, you can always blitz regular sugar in a food processor for a quick fix.
Finally, don’t skimp on the whipped cream—it’s the star of the show! So grab your ingredients, and get ready to bake a cake that will have everyone asking for seconds.
How to Make Banana Cream Cake
Alright, let’s get our hands a little messy and plunge into making this scrumptious Banana Cream Cake. First things first, preheat your oven to 190°C (that’s about 375°F for my friends across the pond).
While that’s heating up, grab a deep 20cm cake tin and give it a good greasing. You don’t want your cake to stick and throw a tantrum when you try to take it out. And don’t forget to line the base with parchment paper; it’s like giving your cake a soft landing.
Now, in a large mixing bowl, crack open 3 eggs and add 150 grams of caster sugar. Whisk these together until the mixture is thick and holds its shape. You want it to look like it could take a little leap if you tipped the bowl. It’s a bit like making a meringue, but without the fuss of egg whites.
Once you’ve got that lovely, airy texture, gently fold in 75 grams of sifted plain flour. Take your time here; we want to keep all that airiness we just created. Pour the batter into the prepared tin, leveling it out like you’re smoothing frosting on a cake.
Pop it in the oven and let it bake for 20 to 25 minutes. You’ll know it’s done when you press the center lightly, and it springs back, almost like it’s saying, “I’m ready to be devoured!”
While the cake is baking and filling your kitchen with that heavenly aroma, it’s time to prepare the star of the show: the creamy topping. In another bowl, whip up 150 ml of double cream until it’s nice and fluffy.
Then, gently fold in 225 grams of sliced bananas and 50 grams of shredded coconut, along with a couple of drops of lemon juice to keep everything fresh and vibrant.
Once the cake is out of the oven and fully cooled on a wire rack (patience is key here), you can spread this luscious mixture over the top. Dust it with a little icing sugar for that fancy touch, and voilà!
You’ve turned a simple set of ingredients into a delightful dessert that will have everyone asking for the recipe. So go on, slice a piece, and don’t forget to savor every bite. You’ve earned it.
Banana Cream Cake Substitutions & Variations
While this Banana Cream Cake recipe is delicious as it stands, there are plenty of substitutions and variations you can try to make it your own.
For a gluten-free option, swap plain flour for almond flour or a gluten-free blend. You can also replace bananas with ripe mangoes or even strawberries for a fruity twist.
If you’re not a fan of coconut, feel free to omit it or substitute with chopped nuts.
Finally, experiment with flavored extracts, like vanilla or almond, to enhance the taste.
Don’t hesitate to get creative—your unique touch could make this cake even more delightful!
What to Serve with Banana Cream Cake
Have you ever wondered what pairs perfectly with a slice of Banana Cream Cake? I love serving it with a dollop of freshly whipped cream for that extra indulgence.
A scoop of vanilla ice cream also complements its flavors beautifully, creating a delightful contrast. If you’re feeling adventurous, try a drizzle of warm caramel sauce; it adds richness that’s hard to resist.
For beverages, a cup of coffee or a chilled glass of almond milk works wonders.
And if you want a touch of freshness, a handful of berries on the side can brighten up the plate and balance the sweetness!
Additional Tips & Notes
To guarantee your Banana Cream Cake turns out perfectly, I recommend using ripe bananas, as they add the best flavor and sweetness.
Don’t skip the lemon juice; it helps prevent the bananas from browning and enhances their taste.
When whipping the cream, make sure it’s cold for better stability.
For an extra twist, you can mix in some toasted shredded coconut or even a hint of vanilla extract.
Remember to let the cake cool completely before frosting it to avoid melting the cream.
Finally, dust with icing sugar just before serving for a beautiful finish! Enjoy your baking!