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    HOME » Recipes » Cake & Muffins

    Published: Mar 9, 2020 · Modified: Apr 2, 2022· This website generates income via ads ·

    Bavarian Cream Banana Cake

    Jump to Recipe

    Look around your kitchen. I'll bet you have a few over-ripe bananas. I can't ever seem to buy the right amount to eat before they get too ripe. I have an entire shelf of whole frozen bananas in my freezer. I got inspiration for this cake from searching online for Bavarian cream cakes then adapting one to include bananas and mascarpone. I tried one bite and immediately thought, "Oh, That's Good!"

    Bavarian Cream Banana Cake

    Jump to:
    • Features:
    • Variations:
    • Ingredients:
    • Instructions:
    • Recipe

    Features:

    • Uses six over-ripe bananas.
    • Super moist cake brushed with rum syrup.
    • Light as feather from cake flour with meringue folded in.
    • Make it a day ahead and chill until ready to serve.
    • Slices of fresh bananas between the layers.

    Slice of Bavarian Cream Banana Cake on plate

    Variations:

    I made this Bavarian Cream Banana Cake as a layer cake, but I think it would work as a sheet cake too. I would bake in in a 9x15 pan, brush with rum syrup, add a layer of sliced bananas, and spread the topping with an offset spatula. It would be easier and a bit less fussy. With layers, you get more frosting, so there's the tradeoff! If you love frosting, you will love my Banana Cake with Cream Cheese Frosting!


    Ingredients:

    For the cake:

    • Cake flour
    • Sugar
    • Baking powder
    • Baking soda
    • Vegetable oil
    • Ripe bananas
    • Vanilla
    • Buttermilk (or ⅓ cup half-n-half with 2 teaspoons white vinegar pour together. Let sit 10 minutes)
    • Eggs
    • Cream of tartar

    For the rum sugar:

    • Sugar
    • Rum

    For the frosting:

    • Confectioner's sugar
    • Heavy whipping cream
    • Cream cheese
    • Vanilla
    • Bananas

    (See recipe card for quantities.)


    Instructions:

    • Prepare a 12"x17" jelly roll pan (a large baking sheet with high edges). Butter the edges. Cut parchment to fit the bottom of the pan. Place the parchment paper in the pan and lightly flour it, tip and tap to get flour on the edges. Tap off all excess flour. Set aside. 
    • Preheat oven to 350° F. Place a large bowl in the refrigerator to chill for frosting.
    • In a large mixing bowl or the bowl of a stand mixer, whisk together sifted cake flour, sugar, baking powder, baking soda, and salt until just combined. 
    • Add oil, mashed bananas, and vanilla. Beat on low speed for 1 minute or until just combined, then add the buttermilk and egg yolks. Beat for 1 additional minute. Set aside 

    To make the meringue.

    • In a separate bowl, with clean beaters, beat egg whites on medium speed. While continuing to beat, add cream of tartar, then ½ cup sugar gradually. Beat on high until stiff peaks form. Fold the meringue gently into the cake batter until the streaks just fade.
    • Pour the batter into the prepared pan and place it into the oven. Bake for about 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan on a cooling rack.

    For the rum syrup:

    • While the cake cools in the pan, make the rum syrup by combining the remaining ⅓ cup sugar and the rum in a small saucepan over medium heat. Stir and simmer until it slightly thickens, about 2 minutes. 
    • Once the cake is slightly cooled, flip it out onto a cutting board or cooling rack. Use a bamboo skewer to poke holes all over the top of the cake. Brush rum syrup over the surface of the cake. 

    For the frosting:

    • Sift confectioners' sugar into a bowl and set aside. In the large chilled bowl, whip the cream until it just begins to thicken. Add the cream cheese and continue beating, gradually adding the confectioners' sugar and vanilla. Whip until it forms stiff peaks. (Do not over whip)

    Assembling the cake:

    • Using a serated bread knife, carefully cut the edges from the cake. Measure and cut the cake into thirds and then those thirds in half, making six layer. This will yield two cakes with three layers each. 
    • Place one layer on a plate. Prepare a pastry bag with a large star tip and pipe the frosting evenly across the top of the cake. Top the frosting with sliced bananas leaving enough for one more layer.
    • Place another layer of cake on top and repeat with frosting and bananas.
    • For the third layer, pipe frosting into straight lines or stars to decorate. (No bananas)
    • Repeat with the second cake.
    • Cover and refrigerate. (Place skewers or toothpicks in the corners of the cake to hold the plastic wrap off the frosting). This cake tastes best after it rests in the fridge for a few hours, or better yet, overnight. Serve cold. (Cuts beautifully with an electric knife)

    Recipe

    Bavarian Cream Banana Cake

    If this Bavarian Cream Banana Cake doesn't get an "Hallelujah" at the church potluck, I don't know what will!
    PRINT Pin
    Prep Time 40 mins
    Cook Time 20 mins
    Cooling and Fridge Time 12 hrs
    Total Time 12 hrs 40 mins
    Course Dessert
    Cuisine American, Bavarian
    Servings 12
    Calories 640 kcal

    Equipment

    • Large bowl
    • Mixer
    • 12"x17" jelly roll pan or a baking sheet with high edges
    • Pastry Bag with large tip (optional)

    Ingredients
      

    For the cake:

    • 2 cups cake flour
    • 1 cup granulated sugar
    • 2 teaspoon baking powder
    • 2 teaspoon baking soda
    • ½ cup vegetable oil
    • 1 cup very ripe bananas, mashed about 3 small bananas
    • 2.5 teaspoon vanilla
    • ⅓ cup buttermilk or ⅓ cup half-n-half with 2 teaspoons white vinegar pour together. let sit 10 minutes.
    • 2 eggs (separated)
    • 1 teaspoon cream of tartar

    For the rum sugar:

    • ¾ cup granulated sugar (divided ½ cup nd ¼ cup)
    • ⅓ cup rum

    For the frosting:

    • 3.4 cup confectioner's sugar
    • 2 cups (ice cold) heavy whipping cream
    • ½ cup cream cheese softened)
    • 1 tsps vanilla
    • 3 ripe bananas (thinly sliced)

    Instructions
     

    • Prepare a 12"x17" jelly roll pan (a large baking sheet with high edges). Butter the edges. Cut parchment to fit the bottom of the pan. Place the parchment paper in the pan and lightly flour it, tip and tap to get flour on the edges. Tap off all excess flour. Set aside.
    • Preheat oven to 350° F. Place a large bowl in the refrigerator to chill for frosting.
    • In a large mixing bowl or the bowl of a stand mixer, whisk together sifted cake flour, sugar, baking powder, baking soda, and salt until just combined.
    • Add oil, mashed bananas, and vanilla. Beat on low speed for 1 minute or until just combined, then add the buttermilk and egg yolks. Beat for 1 additional minute. Set aside

    To make the meringue.

    • In a separate bowl, with clean beaters, beat egg whites on medium speed. While continuing to beat, add cream of tartar, then ½ cup sugar gradually. Beat on high until stiff peaks form. Fold the meringue gently into the cake batter until the streaks just fade.
    • Pour the batter into the prepared pan and place it into the oven. Bake for about 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan on a cooling rack.

    For the rum syrup:

    • While the cake cools in the pan, make the rum syrup by combining the remaining ⅓ cup sugar and the rum in a small saucepan over medium heat. Stir and simmer until it slightly thickens, about 2 minutes.
    • Once the cake is slightly cooled, flip it out onto a cutting board or cooling rack. Use a bamboo skewer to poke holes all over the top of the cake. Brush rum syrup over the surface of the cake.

    For the frosting:

    • Sift confectioners' sugar into a bowl and set aside. In the large chilled bowl, whip the cream until it just begins to thicken. Add the cream cheese and continue beating, gradually adding the confectioners' sugar and vanilla. Whip until it forms stiff peaks. (Do not over whip)

    Assembling the cake:

    • Using a serated bread knife, carefully cut the edges from the cake. Measure and cut the cake into thirds and then those thirds in half, making six layer. This will yield two cakes with three layers each.
    • Place one layer on a plate. Prepare a pastry bag with a large star tip and pipe the frosting evenly across the top of the cake. Top the frosting with sliced bananas leaving enough for one more layer.
    • Place another layer of cake on top and repeat with frosting and bananas.
    • For the third layer, pipe frosting into straight lines or stars to decorate. (No bananas)
    • Repeat with the second cake.
    • Cover and refrigerate. (Place skewers or toothpicks in the corners of the cake to hold the plastic wrap off the frosting). This cake tastes best after it rests in the fridge for a few hours, or better yet, overnight. Serve cold. (Cuts beautifully with an electric knife)

    Notes

    Prep time includes assembling and decorating the cake.

    Nutrition

    Nutrition Facts
    Bavarian Cream Banana Cake
    Amount per Serving
    Calories
    640
    % Daily Value*
    Fat
     
    28
    g
    43
    %
    Saturated Fat
     
    19
    g
    95
    %
    Cholesterol
     
    93
    mg
    31
    %
    Sodium
     
    318
    mg
    13
    %
    Potassium
     
    274
    mg
    8
    %
    Carbohydrates
     
    90
    g
    30
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    68
    g
    76
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    788
    IU
    16
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    91
    mg
    9
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword banana, Bavarian, Cake, Cream, cream cheese, frosting
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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