Ingredients for Banana Cream Cake
- 2 large eggs
- 1 3/4 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 cup heavy cream
- 3 medium ripe bananas, mashed
- 1 cup shredded coconut, toasted
- juice of 1/2 a lemon
- 3 cups powdered sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 18 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 (8 ounce) package cream cheese, softened
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How to Make Banana Cream Cake
- Preheat oven to 190°C (375°F).
- Grease and flour a deep 20cm (8-inch) round cake tin. Line the base with parchment paper.
- In a large bowl, whisk together 4 large eggs and 200g (1 ½ cups) granulated sugar until pale, thick, and the mixture forms a ribbon when the whisk is lifted.
- Gently fold in 200g (1 ¾ cups) all-purpose flour until just combined. Be careful not to overmix.
- Pour batter into the prepared tin and level the top.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, slice the cake horizontally into two layers.
- Whip 200ml (1 cup) heavy cream with 50g (1/4 cup) powdered sugar until stiff peaks form.
- Slice 3 ripe bananas and toss them gently with the juice of ½ a lemon.
- Spread half of the whipped cream over the bottom cake layer. Top with the lemon-banana slices.
- Place the second cake layer on top and frost with the remaining whipped cream.
- Sprinkle generously with toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
100g
Fat
35g
Carbs
12g
