Ingredients for Bananas And Cream Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 1/2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 mashed ripe bananas
- 1 cup heavy cream
- 1/2 cup chopped pecans (optional)
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 3 cups powdered sugar
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How to Make Bananas And Cream Cake
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Grease and flour two 8-inch round baking pans, or one 13x9-inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- In a large bowl, beat 3 large eggs until light and fluffy. Add 1 1/2 cups packed light brown sugar and beat until thick and pale.
- Stir in 1 teaspoon vanilla extract and 2 mashed ripe bananas.
- In a medium bowl, whip 1 cup heavy cream until stiff peaks form.
- Gradually beat half of the dry ingredients into the wet ingredients, mixing on low speed until just combined.
- Gently fold in the whipped cream, then fold in the remaining dry ingredients until just combined.
- Fold in 1/2 cup chopped pecans (optional).
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the cream cheese frosting: In a mixing bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Once cakes are completely cool, frost the layers and the top of the cake.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
723g
Fat
485g
Carbs
110g
