Utterly delicious this Banana Cream Cake is layered with homemade vanilla pudding and sweet banana slices making this cake a great option to satisfy your sweet tooth. The flavors and textures are just perfect together.

Banana Cream Cake

Utterly delicious this Banana Cream Cake is layered with homemade vanilla pudding and sweet banana slices making this cake a great option to satisfy your sweet tooth. The flavors and textures are just perfect together.
Prep Time20 mins
Cook Time35 mins
Total Time5 hrs 20 mins
Course: Dessert
Servings: 12 pieces or one cake with 30 cm Ø
Author: Maria Haydn

Ingredients

DIY - Vanilla Cake Mix

  • 330 g all purpose flour
  • 65 g dry milk powder
  • 130 g sugar granulated
  • 2 tbs vanilla sugar
  • 2 tsp baking powder
  • 1 pinch salt

additional ingredients needed to make the cake

  • 3 eggs
  • 450 g milk whole
  • 85 g vegetable oil neutral

Vanilla Pudding

  • 480 g milk whole
  • 25 g cornstarch
  • 40 g sugar granulated
  • 3 egg yolks
  • 1 tbs vanilla extract
  • 1 pinch salt
  • 1 tsp golden rum optional

Banana Layer

  • 3 bananas sliced
  • 2 tsp lemon juice

Whipped Cream Topping

  • 300 ml heavy cream
  • 1 tsp sugar granulated

Instructions

DIY - Vanilla Cake Mix

  • To make and store the dry mixture, sift all the dry ingredients together, place them in a container with a tight fitting lid and store in your pantry. This mixture will keep for a couple months.

Vanilla Cake Sponge

  • Preheat oven to 180 degrees °C (350 degrees °F) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, one 30cm (12 inch) cake pan. Then line the bottom of the pan with parchment paper.
  • Add the “DIY - Vanilla Cake Mix” in a large bowl and to it, add the vegetable oil, eggs and milk and mix together to combine. Scrape the batter into the prepared pan. Bake for 35 minutes at 180 degrees °C (350 degrees °F).
  • The cake is done when it has browned slightly and a cake tester comes out clean when inserted into the middle. With oven mitts, put the pan onto a cooling rack, let cool for 10 minutes, then unmold.

Vanilla Pudding

  • While the cake bakes, make the pudding. In a saucepan, add the milk, the salt and the golden rum (optional) and bring to a simmer. Meanwhile, in a bowl, using a hand held electric whisk, whisk together the sugar, cornstarch and egg yolks for a couple of minutes or until thick and pale in color.
  • While whisking, drizzle in about a cup of the simmering milk then pour the whole thing back into the saucepan with the remaining milk and cook while constantly stirring on low heat until really thick, about 4 to 5 minutes. Add vanilla extract and stir again. Strain the pudding through a fine sieve, cover the pudding with some plastic wrap and set it aside to cool for about 20 minutes while the cake cools as well.
  • Place a 12 inch (30cm) cake ring on a serving plate, lay out the cake ring with a cake band (alternatively use cling film/plastic wrap) and place the cake in that ring and press briefly.
  • Poke holes all around the cake using the end of a wooden spoon, then pour the pudding all over the top and spread it evenly. Tap the cake on the counter a couple times to make sure the pudding sinks in.
  • Cover the cake with some plastic wrap and pop it in the fridge for a couple of hours, or best over night.
  • In a bowl, whisk the cream with 1 tsp of sugar until it develops semi stiff peaks, set aside.
  • Make a layer of sliced bananas (drizzled with lemon juice) all over the top of the cake, then smear the whipped cream all over the top and sprinkle with shaved chocolate.

Notes

DIY - Vanilla Cake Mix: My suggestion is to double or triple the amounts of ingredients so you can have several batches on hand at all times.