Banana Cake with Fresh Banana Curd

filed under: Cakes on April 4, 2019
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  • This banana cake with fresh banana curd is one for the archives… lovely and rich and the perfect combination of naturally sweet and satisfying! You may also enjoy my sheet pan Banana Cake or Banana Muffins!

    Banana Cake with Fresh Banana Curd

    Banana Cake

    At the grocery store the other day I saw that they had big bags of ripe banana’s on sale for .29 a pound. So naturally, I bought 20+ pounds. It made perfect sense to me. My family thought I was nuts. But that’s normal.

    So because of that amazing surplus of banana’s I decided to make the world’s best banana cake. It truly is a magical recipe that I have made more times than I can count!

    Banana Cake

    How to Make Banana Cake

    Working with chilled cakes is best. I chilled my cakes in the fridge overnight before assembling the cake.

    Did you catch the awesome “Secret Ingredient” in the recipe? Lemon juice! I had never used lemon juice in a banana cake before but the second I tried this cake I was converted. It adds a “freshness” to the banana cake that was a new experience for me!

    Banana Cake with Banana Curd

    After assembling I put the cake in the freezer. This kept the banana slices from browning and helped the curd from oozing out too much on the bottom layer. If you plan on serving this cake at room temperature, (right after assembly) I recommend securing the cake with dowels. (Or I sometimes use a plastic straw cut into 4 equal lengths  and inserted into the cake.)

    I used this Fresh Banana Curd recipe for the filling. It is nothing short of spectacular.

    Slice of Banana Cake

    I did not have buttermilk on hand, so I made some. I added 1 1/2 cups of whole milk to a cup then removed 1 tablespoon + 2 teaspoons. I then added 1 tablespoon + 2 teaspoons of vinegar and let that sit for 5 minutes before using.

    For the whipped cream, I recommend using a stabilized version. Here is some great info on that. You can also use store-bought whipped cream, but be sure to then secure your cake with the dowels or straws.

    I used a #2C tip to pipe out the top that I got from Fat Daddio’s.

    Layered Banana Cake

    This cake can be served after freezing for up to 6 hours (will not be frozen through) or immediately. If you need to make it ahead of time be sure to leave off the banana slices as they will brown. I would feel comfortable leaving it out at room temperature for up to 4 hours, but beyond that, it would need to be refrigerated.

    The banana curd does not brown. (unless it is left out and exposed to air for a long period of time) It is egg-based and should stay cool. (Also, I just enjoyed to taste of the curd chilled versus it being served warm)

    This is a fantastic and delicious and perfect cake for anyone who loves banana!

    5 from 1 vote
    Banana Cake
    Prep Time
    15 mins
    Cook Time
    32 mins
    Total Time
    47 mins
     

    This banana cake with fresh banana curd is one for the archives… lovely and rich and the perfect combination of naturally sweet and satisfying!

    Course: Dessert
    Cuisine: American
    Keyword: Banana Cake with Fresh Banana Curd
    Servings: 6 servings
    Author: Amanda Rettke
    Ingredients
    • 3 cups (375g) all-purpose flour
    • 1 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1 1/2 cup (450g) bananas
    • 2 tsp. lemon juice
    • 1 cup (227g) butter, softened
    • 2 cups (400g) granulated sugar
    • 2 tsp. vanilla extract
    • 3 large eggs, room temperature
    • 1 1/2 cups (360g) buttermilk, room temperature
    Instructions
    1. Heat oven to 350°F. Prepare three 8-inch round cake pans.

    2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
    3. Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
    4. Add in eggs, one at a time, beating well after each addition.
    5. With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
    6. Mix until just combined.
    7. Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
    8. Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
    9. Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.

    Recipe Video

     

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    Comments

  • Sola Makinde says:

    Hi, this cake sounds great! What size eggs do you use? (I live in the UK)
    Thanks

  • Vera says:

    That very creative..

  • Ray Nelson says:

    Help, please. The recipe for Banana Cake with Fresh Banana Curd looks very good,just what I want, just the way that I bake. But I cannot find your recipe for Fresh Banana Curd. Please help an old guy who could be your grandfather. Thanks.

  • Anna says:

    Can you make this on a 9×13 pan

  • Kim says:

    The banana curd recipe is where the picture is of banana pudding,, up above it, there is an arrow that says previous,,, click that,, and your recipe should pop up, I just found it myself.

  • Meredith says:

    Great recipe! I used this topped with a banana buttercream frosting for a minion birthday cake (i couldnt resist😘). Delish

  • Renee says:

    In my area we cannot get buttermilk when I make my own banana cake I use 2 tbs. of vinegar with whole milk

  • Connie Morey says:

    How do you make banana curd? Banana cake sounds great, but dont know how to make banana curd?

  • Jennifer says:

    Where is the curd recipe?!!

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