You love banana cream cake? Vanilla bean, a fresh custard filling and real whipped cream make this banana cream cake recipe extra special for corporate and birthday parties.
In this recipe
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The secret of this recipe
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Use of vanilla bean paste
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This is how you can tell when the fill is set
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Bug fix when filling
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The best crust
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Production of stabilized whipped cream
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Make-ahead tips
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Save and Freeze
BE PICTURED IN; CHARACTERIZED IN:
For the uninitiated, Banana Cream Pie is a light, slightly sweet custard that’s cooked on the stovetop, then poured into a flaky, pre-baked pie shell and topped with whipped cream.
I start this homemade cake with a creamy, pudding-like homemade custard flavored with vanilla bean paste. The method is easy with Results that truly rival any boxed pudding mix. Ingredients are added to the pan all at once, beat until smooth and stir over moderate heat until thickened.
My version, like many classic takes, layers ripe bananas into the pudding. I pour half of the pudding into the crust, add a layer of sliced bananas, and then spread the remaining pudding over the fruit.
The resulting cake is a simple yet elegant, sweet and slightly floral cake, ready for any holiday table or weekend get-together.
Video: how to make banana cream cake
2:09
Banana Cream Cake
Why Use Real Vanilla Bean Paste?
I chose vanilla paste as the flavor for some contrasting sprinkles throughout the pudding. Vanilla paste is a suspension of vanilla beans that can be used interchangeably with vanilla extract. My favorite brand is Heilala, but I also like Nielsen-Massey.
If you don’t have vanilla paste laying around or can’t find it at the store, you can substitute double the amount of vanilla extract.
CONTINUE READING:
This is how you can tell when the pudding is set
We need a bit of a thick filling to ensure the cake slices and isn’t a soupy mess. A combination of Cornstarch, a whole egg and egg yolk give this cake thickening power as well as a smooth texture, rich flavor and buttery color.
So how thick does it have to be? I use visual cues to tell if my pudding has thickened enough or not.
- As you drag the whisk through the pudding, it should leave deep, distinctive marks before coming together again.
- The pudding shouldn’t just cover the back of a spoon, it should stick to it.
- If you run your finger through the custard on the back of a spoon, it should leave a distinct line that doesn’t flow back together.
- The pudding should be opaque.
What if your pudding doesn’t thicken?
When your pudding boils and just won’t thicken, Resist the urge to turn up the heat. This could “break” the pudding and make it lumpy.
If it just doesn’t reach custard-level texture, you can make a slurry. Simply stir together 2 tablespoons each of cornstarch and cold water in a small bowl and you have a slurry.
Next, remove the custard from the heat, add the slurry, a teaspoon or two at a time, then return to the heat to thicken until the custard has reached the right consistency.
What is the best crust for banana cream pie?
There’s some debate as to whether or not banana cream pie should have a batter crust or a crumb crust, and honestly, it comes down to personal preference.
This Vanilla Waffle Crust is an easy mix of Vanilla waffle crumbs, some sugar, some melted butter and a pinch of salt which is pressed into a pie plate and quickly baked before being cooled and filled. I made this graham cracker crust cake and while it’s delicious, I think vanilla wafers would be a better complement to the creamy custard and ripe banana.
How to make stabilized whipped cream
Stabilized whipping cream is simply cream that has been fortified with a little gelatin before whipping to help it hold its shape and not cry.
Stabilized whipped cream will keep its shape for at least 24 hours. I usually whip the whipped cream just before serving the cake, but the stabilized version lets you do it well in advance.
To learn more about making whipped cream, read our post on making whipped cream. If you have some leftover, freeze it!
Make-ahead tips for banana cream cake
You can make this pie by pouring the custard into the crust up to 48 hours ahead of time and chilling it with plastic wrap pressed directly onto the surface of the custard. Add whipped cream and decorative banana slices just before serving.
You can also make the cake (almost) ready 24 hours in advance. To add the whipped cream beforehand, it is best to stabilize it with a little gelatine. I’ve included the directions in the recipe below. Pipe the whipped cream onto the cake, do not cover, and refrigerate for up to a day. Top with sliced bananas just before serving.
Save and freeze this cake
This cake is not intended for the freezer. Also, I don’t like freezing anything with fresh bananas just because the freezer will break them down and release too much liquid, resulting in unwanted soggyness, not to mention an uncomfortable texture.
More Homemade Cake Recipes to Try!
- Easy chocolate mousse cake
- Mile High Deep Dish Apple Pie
- Sweet potato pie with pecan topping
- Peach Blueberry Crumb Cake
- Lemon ice box pie
Banana Cream Cake
ingredients
For the filling:
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2 1/2 cups whole milk
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1 Cup fat whipped cream
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6 tablespoon cornstarch
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2 big Big Eggs
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2 lbig egg yolk
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1/2 cup (100 G) sugar
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2 teaspoons vanilla bean paste or 4 teaspoon vanilla extract
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1/2 teaspoon kosher salt
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2 medium (7″ to 7-7/8″ long) bananas
For the crust:
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8th ounces Vanilla Waffle Cookies
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6 tablespoon unsalted butter
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3 tablespoon sugar
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1 prize kosher salt
For the stabilized whipped cream:
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1/2 teaspoon gelatin powder
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1 tablespoon cold water
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1 1/2 cups fat whipped cream
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3 tablespoon powdered sugar
For garnish:
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1 medium (7″ to 7-7/8″ long) banana
special equipment
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food processor
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piping bag
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star tip
method
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make pudding:
In a 2 quart saucepan, whisk together the milk, heavy cream, cornstarch, eggs, egg yolks, sugar, vanilla, and salt until well combined.
Place the saucepan over medium-high heat and whisk the mixture constantly, until thick and a few bubbles rise to the surface of the pudding, about 10 minutes. Resist the urge to increase the heat as this could break the pudding.
The custard should be thick enough to cover the back of a spoon without pooling when you run your finger through it.
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Cool the pudding:
Spread the pudding in a large shallow bowl (such as a 9×13-inch pan) and press the plastic wrap directly onto the surface of the pudding. Chill on a wire rack for 20 minutes before placing in the fridge to chill for at least 1 hour. You can do this step 1 or 2 days in advance.
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Preheat the oven:
Preheat oven to 350°F.
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Make the crust:
While the pudding cools and gets cold, make the crust.
Place the vanilla waffles in your food processor and pulse until they become fine crumbs. Place the crumbs in a bowl and stir in the melted butter, sugar, and salt.
Press the crumbs firmly into the pie plate and use something with a flat bottom (like a measuring cup) to compact the crumbs. Bake the crust in the oven for 15 minutes and let cool on a wire rack for about 20 minutes.
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Assemble the cake and let it cool:
Peel two bananas and cut into 1/4 inch rounds.
Remove the chilled pudding from the fridge and remove the plastic wrap (but save for later). Cream the pudding and pour half onto the bottom of the baked tart shell.
Lay the banana slices on top of the pudding in a single layer. Spread the remaining pudding over the bananas and spread evenly. Press the plastic wrap you saved directly onto the surface and refrigerate for 6 hours or overnight.
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Make the stabilized whipped cream:
Pour cold water into a small bowl and sprinkle over the gelatine. Let the gelatin “bloom” or soak up the water, there shouldn’t be any dry bits after about 5 minutes.
Place bowl in microwave and heat until just melted (about 30 seconds), 15 seconds at a time. Watch the gelatin as it will expand and may bubble up over the bowl. Just let the gelatin cool slightly for a minute or two while the cream is whipping.
In the bowl of a food processor or in a bowl with a hand mixer, beat the heavy cream while adding the powdered sugar, tablespoon at a time, until the cream is fluffy and just beginning to thicken.
With the mixer still running, slowly drizzle the melted gelatine into the cream until fully incorporated. Beat at medium speed until stiff peaks are achieved.
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Decorate and serve the cake:
Put the whipped cream in a piping bag with a star tip and pipe the strudel around the cake. Top the strudel with banana slices.
Serve the cake immediately, or if you want to make it up to 24 hours in advance, top with the swirls but wait until just before serving to decorate with bananas.
| nutritional information (per serving) | |
|---|---|
| 689 | calories |
| 45g | Fat |
| 62g | carbohydrates |
| 10g | protein |
