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 drawer of whole frozen bananas in my freezer. While searching online for a banana recipe, I found Bavarian Banana Cake. I tweaked it a bit to conform with what I had on hand. I am calling my version Bavarian Cream Banana Cake because I upped the amount of topping and substituted cream cheese for the mascarpone. I tried one bite and immediately thought, “Oh, That’s Good!”
Why is this cake so special?
- 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.
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 9×15 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 this Bavarian Cream Banana Cake doesn’t get an “Hallelujah” at the church potluck I don’t know what will!
Ingredients
For the cake:
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 cup vegetable oil
- 1 cup very ripe bananas, mashed (about 3 small bananas)
- 2.5 tsp vanilla
- 1/3 cup buttermilk (or 1/3 cup half-n-half with 2 teaspoons white vinegar pour together. let sit 10 minutes.)
- 2 eggs (separated)
- 1 tsp cream of tartar
For the rum sugar:
- 3/4 cup granulated sugar (divided 1/2 cup nd 1/4 cup)
- 1/3 cup rum
For the frosting:
- 3.4 cup confectioner's sugar
- 2 cups (ice cold) heavy whipping cream
- 1/2 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 1/2 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 1/3 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)
Nutrition
Calories: 640kcal | Carbohydrates: 90g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 318mg | Potassium: 274mg | Fiber: 2g | Sugar: 68g | Vitamin A: 788IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg
Try my other Banana Cake with Cream Cheese Frosting recipe.
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