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Banana Cream Cake

This cake is a touch lighter than its banana bread cousin, yet it still has all the banana flavor; it’s just a bit more refined. I like to bake this in a sheet pan and top it with pastry cream, fresh bananas, and perfectly whipped cream. It’s like a cake version of the famous banana cream pie. I like the cake with nuts, but then half of my family won’t touch it, so only on occasion do I risk mutiny and add them. This recipe makes one 9 by 13-inch / 24 by 36cm sheet cake or one 8-inch / 20cm triple-layer cake
Author: Zoë François

Ingredients

BANANA CAKE

  • 3 cups (360g) all-purpose flour
  • 2 1/4 cups (450g) granulated sugar
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 cups (480g) mashed very ripe bananas about 4 large
  • 3/4 cup (175ml) mild-flavored oil such as vegetable oil
  • 1 Tbsp vanilla extract
  • 3 eggs at room temperature
  • 1 cup (240ml) heavy whipping cream
  • 1 cup (100g) chopped walnuts optional
  • 1 recipe Pastry Cream chilled (recipe below)
  • 1 recipe Perfect Whipped Cream divided (recipe below)
  • 3 ripe bananas sliced, at room temperature

PASTRY CREAM

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) unsalted butter
  • 1 pinch kosher salt
  • seeds scraped from 1/2 vanilla bean or 2 tsp vanilla extract
  • 3 Tbsp cornstarch
  • 1 egg at room temperature
  • 4 egg yolks at room temperature

PERFECT WHIPPED CREAM

  • 2 cups (480ml) heavy whipping cream
  • 1-2 Tbsp confectioners' sugar
  • 1 tsp vanilla extract

Instructions

Banana Cake

  • Preheat the oven to 350°F / 175°C. Generously grease a 9 by 13-inch / 24 by 36cm cake pan (or three 8-inch / 20cm cake pans), then line it with greased parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, whisk together the mashed bananas, oil, vanilla, and eggs.
  • Add the wet ingredients to the flour mixture and stir together until just combined.
  • In another bowl, using a whisk, whip the heavy cream to medium peaks. Using a rubber spatula, fold the whipped cream into the batter, then fold in the walnuts (if using).
  • Pour the batter into the prepared pan and spread evenly using a small offset spatula. Gently tap the pan on the counter several times to release excess air bubbles.
  • Bake until a tester comes out clean, 40 to 45 minutes (about 30 minutes for 8-inch rounds). Let the cake cool completely before removing from the pan, then invert it onto a serving platter.
  • Stir the pastry cream until smooth, then fold in
1 cup / 240ml of the Perfect Whipped Cream with a rubber spatula. Spread the pastry cream over the cake, then cover with the sliced bananas. Pile or pipe (I use Ateco star tip #869) the remaining whipped cream over the bananas. Be sure to cover the bananas well so they don’t turn brown before serving.
  • Store in the refrigerator, covered, for up to 24 hours.

Pastry Cream

  • In a medium saucepan over medium heat, combine the milk, 1/4 cup / 50g of the sugar, butter, salt, and vanilla; bring to a gentle boil; and then remove from the heat.
  • In a medium bowl, whisk together the cornstarch and remaining 1/4 cup / 50g sugar. Add the egg and egg yolks and whisk into a smooth paste.
  • Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.
  • Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.
  • If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
  • In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
  • Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days.

Perfect Whipped Cream

  • In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed until just thick—it will start to leave marks from the whisk in the cream.
  • Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency. This ensures the stand won't over-mix.
  • Whipped cream is best used immediately.