Banana Cake
This banana cake with fresh banana curd is one for the archives… lovely and rich and the perfect combination of naturally sweet and satisfying!
Servings: 8 servings
Calories: 830kcal
Ingredients
Banana Curd
- 4 large eggs, room temperature
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ cups (300 g) granulated sugar
- 4 ripe bananas
Banana Cake
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (450 g) bananas
- 2 teaspoons lemon juice
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 ½ cups (360 g) buttermilk, room temperature
- whipped cream, for assembly
Instructions
Banana Curd
- To a blender or food processor, add eggs, butter, lemon juice, sugar, and bananas (in that order).
- If using a blender, turn the blender on high and blend until fully combined and silky smooth.
- If using a food processor, start on low and then switch to high to achieve an extremely smooth consistency.
- Pour all of the ingredients into a medium saucepan over medium-low heat. Stir constantly for about 5-10 minutes, or until the mixture thickens and coats the back of your spoon.
- Remove from heat and allow to cool completely. (Refrigerate for 2-3 hours to expedite the cooling.)
- Store in an airtight container in the refrigerator for up to 2 weeks.
Banana Cake
- Heat oven to 350°F. Spray three 8-inch round cake pans with nonstick cooking spray. (You could also use the butter and flour method, line with parchment paper, or use GOOP*.)
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- To the bowl of a stand mixer, add bananas, lemon juice, butter, sugar, and vanilla. Mix until incorporated and smooth. (You could also use a handheld mixer.)
- Add in eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
- Mix until just combined.
- Pour batter into the three prepared 8-inch round baking pans.
- Bake for 28-32 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
- Cool in pans on a wire rack for 10 minutes. Then, remove the cakes and place them on a wire rack to cool completely before assembly.
Assembly
- Set one layer of cake on a cake stand. Pipe out a ring of whipped cream around the edge of the cake.
- Drop banana curd onto the center of the cake, smoothing it out into an even layer.
- Repeat with the second layer of cake.
- Add the third layer of cake, piping out a ring of whipped cream around the edge.
- Serve topped with sliced bananas.
Video
Nutrition
Serving: 1piece | Calories: 830kcal