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Banana Cake

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  2 Hours 15 Minutes
  10 servings
This beautiful cake combines layers of banana cake, fresh bananas and light Bavarian-style cream.
For Cake:
1/3 cup  canola oil
1   large egg
1   large egg white
1 cup  sugar
1 1/2 cups   mashed bananas (about 3 whole)
1/3 cup  buttermilk
1 teaspoon  vanilla extract
1 1/2  cups all-purpose flour
1 cup  whole-wheat pastry flour
1 teaspoon   baking powder
1 teaspoon   salt
For Bavarian Cream:
1 teaspoon   unflavored gelatin
1 tablespoon   cold water
3/4 cup  nonfat milk
2 tablespoons   sugar
1/2 teaspoon   vanilla extract
1/2  cup whipping cream
2   bananas, peeled, for garnish
To make cake: Preheat oven to 375°F. Brush two 9-inch round cake pans lightly with oil and line the bottoms with waxed or parchment paper. Set aside.

Whisk together oil, egg, egg white and 1 cup sugar in a large bowl. Stir in mashed banana, buttermilk and 1 teaspoon vanilla. Stir together flours, baking powder and salt in a separate bowl. Add to the banana mixture and fold in just until blended.

Divide the batter between the pans and bake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a rack and let cool completely.

To make cream: Sprinkle gelatin over cold water in a small saucepan. Let stand for 1 minute to soften. Stir in milk and 2 tablespoons sugar; heat over medium heat, stirring to dissolve gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate until the mixture is the consistency of raw egg whites, 40 to 45 minutes, stirring often.

Beat whipping cream until it forms soft peaks. Whisk 1/3 of the whipped cream into the milk mixture. Fold in remaining whipped cream. Refrigerate until set, about 30 minutes.

To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Slice 1 banana evenly over the cream. Top with the second cake layer. Spread remaining cream over the cake and slice remaining banana evenly over the top.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Layered Celebration: Birthday Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 347
Fat. Total: 12g
Protein: 6g
Carbohydrates, Total: 54g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 35mg
Sodium: 323mg
% Cal. from Fat: 31%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gayle, FL Reviewed: 10/21/2008
If you like bananas, you will like this tasty cake
The cake is easy to make, but be very careful to follow the directions for the cream. Or do what I did, my cream came out a little on the soupy side, so I just added more heavy whipping cream, and added that, It came out just fine. I made this for my husband's 58th birthday and he loved it! And by using the whole wheat pastry flour, that took away a lot of guilt. It's different, but tasty & not overly sweet. I ate some for breakfast
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