Banana Cake with Fresh Banana Curd

filed under: Cakes on April 4, 2019

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

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Zainab says:

    This is just gorgeous!! Bananas are under appreciated in baking and this cake just glorifies it!!

  • Lexi @ Sempre Dolce says:

    I’ve never had banana curd before but I would be interested to try! Yummy looking cake!!

  • Ashley | The Recipe Rebel says:

    Banana curd is BRILLIANT. Such a gorgeous cake!

  • Jackie says:

    Hi Amanda

    Is there a different frosting recipe I could use on this cake, where I could frost the top and sides of the cake.

  • Amanda this cake looks amazing!!

  • Jessica @ A Kitchen Addiction says:

    This has to be best banana cake I have seen! Love the layers of banana curd!

  • Beth @ bethcakes says:

    What a fabulous idea for a cake! I don’t think I would have ever thought to make banana curd, but I bet it’s delicious!!

  • mila furman says:

    OMG Amanda! 20 pounds of bananas! That’s a whole lotta banana cake!!! I recently started a love affair with bananas and I intend to continue it by making your banana curd 🙂

  • june says:

    LOVE all desserts banana. My grandmother woukd make a nummy banana cake. I cannot wait to try this recipe.

  • Ashley | Spoonful of Flavor says:

    I love banana cake and don’t make it nearly as often as I should. I’ll take one slice of your cake, please!

  • Allie | BakingAMoment says:

    Oh my gosh girl this cake is a true masterpiece! So much banana-y goodness!

  • Sneha says:

    Heyya.. Banana cakes quite interesting approach.. Bananas are under appreciated in baking and this cake just glorifies it and a different frosting recipe I could use on this cake, where I could frost the top and sides of the cake. Thanks for the awesome recipe. 🙂

  • Kelly says:

    Gorgeous cake! I love baking with bananas and the banana curd is brilliant!

  • Cathleen @ A Taste Of Madness says:

    I would do the same thing if I saw bananas on sale for that price. I mean, think of all the possibilities!!! This cake looks SO good!!

  • Becca says:

    Whoa… banana curd?! I’ve had citrus-based curds like lemon and grapefruit, but this… this sounds heavenly!

  • Renee @ Two in the Kitchen says:

    I DO, in fact love bananas. This cake is absolutely gorgeous!!

  • Phi @ The Sweetphi Blog says:

    I totally would have bought 20+ lbs as well…well, probably I would have bought 10+ lbs because it’s just my hubby and I lol! Speaking of which, he loves any banana dessert, and I just know he would looove this cake!

  • Alice @ Hip Foodie Mom says:

    I love banana cake! this one is gorgeous!

  • Amber @HealthyCooker says:

    Hi. The recipe looks great but my daughter is allergic to eggs. Can you advice me on the ways to substitute eggs with something. She would love it. She’s crazy about the sweet and bitter combination so it would be great if i could cook that. Thanks!

  • Laura @ Laura's Culinary Adventures says:

    Delicious! I’m sure your family was glad you bought all those bananas when you made this cake!

  • ChiChi says:

    Banana cake is one of my favourites and your cake Amanda is absolute perfection. Love it.

  • Katherines Corner says:

    Pinned this yumminess. I invite you to share at my blog hop ( you can link up through Sat. midnight. hugs!

    • Amanda says:

      Thank you!

  • Karen Gianni says:

    Beautiful cake‼️ I want to make it soon and LOVE the banana curd, brilliant‼️❗️

  • Adriana says:

    Hello! I have a question about the measurments in grams, I’ve measured the three cups of AP flour (using the using the back of a knife to level off the top) and it’s more like 430 grams. Do you normally use the cup measurments to bake the cake or do you scale your ingredients? I’m just wondering which way to go 🙂 since I normally scale every ingredient in all of my recipes. Thank you for sharing this lovely recipe!

  • Mariah says:

    I made this a few days ago. It was wonderful!

  • Don't Pass on Dessert!