• Active Time 45m
  • Total Time 2h 15m
  • Rating ****

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
  • For Assembling Cake:
  • 2 bananas, peeled, for garnish


For Cake: Preheat oven to 375 degrees 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.

For Bavarian 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.

For Assembling 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 Publisher. All rights reserved.

RecID 7602

nutrition information per serving

347 calories; 12g total fat; 3g total saturated fat; 35mg cholesterol; 323mg sodium; 54g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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