Easy and delicious bananas and cream cake! This banana cream cake is made with chocolate sponge cake and banana curd cream.
I used the dough of the Chocolate Pear Cake for this banana cake, making some changes: used vegetable oil instead of olive oil and did not used the nuts.


BANANA CAKE

Ingredients (8 servings)(form 18 cm)

  • 180 g of Flour
  • 1,5 tsp of Baking Powder
  • 100 g Dark Chocolate
  • 125 ml Milk
  • 100 ml Vegetable Oil
  • 2 Eggs
  • 120 g Sugar
  • Salt

BANANA CREAM

  • 3 Bananas
  • 3 Egg Yolks
  • 1 Lemon
  • 250 g Butter
  • 250 ml Whipping Cream
  • 100 g Sugar
  • 1 Bag of Vanilla Sugar

Instructions

Heat the oven to 160C.
Sift the flour, then sift it the second time with baking powder.

Break eggs into a large bowl, add sugar and a pinch of salt, and beat with a mixer until the dough turns white and increases in volume. Pour in milk and vegetable oil, mix well.

Add sifted flour, stir with a mixer.

Melt the chocolate on a water bath (boiling water should not touch the bottom of the bowl) or in the microwave (500W for 1-1.5 minutes). Pour the chocolate into the dough, stir.

Put a piece of baking paper at the bottom of a detachable form with a diameter of 18 cm. Pour the dough into the form, flatten the dough with a spatula.

Bake for 50-60 minutes at 160С.

Baking time is always approximate, and depends on the model of your oven (in my case it is a ventilated electric oven).

Turn off the oven, leave the cake in the oven for 10 minutes with the door ajar.
Pass the knife along the borders of the form and remove the form. Transfer the cake to the wire rack and leave to cool completely. Cut the cake into three layers.

Cooking Banana Cream

Squeeze the lemon juice. Melt 50 g of butter in a large skillet.
Peel bananas, cut into slices. Add bananas into the skillet with butter. Pour lemon juice on banana slices. Sprinkle bananas with 2-3 tablespoons of sugar and fry over low heat until soft. Put the bananas in a bowl and beat with a blender.

Put 3 egg yolks in a small saucepan, add sugar and vanilla sugar. Grind the yolks with sugar and put the saucepan on low heat. Constantly stir the yolks with a spatula!

Add whipping cream and banana puree to the yolks. Cook over low heat until thickened, constantly stirring the cream with a spatula for about 25-30 minutes. The cream is ready when the spatula leaves a track on the bottom of the saucepan for 1-2 seconds.

Remove the cream from the heat and immediately cover it tightly with cling film. Leave to cool to room temperature.

Beat warm butter (200 g) with a mixer or grind with a spatula. Add the cooled banana cream, stir well.

Put the cake layer on a serving plate; put the assembly ring lined with acetate film.
Put 1/4 cream on the cake layer, smooth. Cover with a second cake layer and continue according to the scheme.

Leave the cake in the refrigerator for 3-4 hours. Remove the form, grease the side of the cake with the remaining cream. Garnish with chocolate and banana slices.

Chocolate banana cream cake
Banana Cream Cake
    Easy and delicious bananas and cream cake! This banana cream cake is made with chocolate sponge cake and banana curd cream.

    Banana Cream Cake

    Servings: 8

Ingredients

  • 180 g of Flour
  • 1,5 tsp of Baking Powder
  • 100 g Dark Chocolate
  • 125 ml Milk
  • 100 ml Vegetable Oil
  • 2 Big Eggs (or 3 medium)
  • 120 g Sugar
  • Salt
  • BANANA CREAM
  • 3 Bananas
  • 3 Egg Yolks
  • 1 Lemon
  • 250 g Butter
  • 250 ml Whipping Cream
  • 100 g Sugar
  • 1 Bag of Vanilla Sugar

Instructions

  1. Sift the flour twice, add baking powder. Break eggs into a large bowl, add sugar and a pinch of salt, and beat with a mixer 8-10 minutes. Pour in milk and vegetable oil, mix well. Add sifted flour, stir with a mixer. Melt the chocolate on a water bath or in the microwave. Pour the chocolate into the dough, stir. Put a piece of baking paper at the bottom of a form (diameter of 18 cm). Pour the dough into the form, flatten Bake for 50-60 minutes at 160С. Remove the form, leave to cool completely. Cut the cake into three layers.
  2. Squeeze the lemon juice. Melt 50 g of butter in a large skillet. Add bananas into the skillet. Pour lemon juice on banana slices. Sprinkle bananas with 2-3 tbsp of sugar and fry over low heat until soft. Put the bananas in a bowl and beat with a blender. Put 3 egg yolks in a saucepan, add sugar and vanilla sugar. Grind the yolks with sugar and put the saucepan on low heat. Constantly stir! Add whipping cream and banana puree to the yolks. Cook over low heat until thickened, constantly stirring for about 25-30 minutes. Remove the cream from the heat and cover it tightly with cling film. Leave to cool to room temperature. Beat warm butter (200 g) with a mixer or grind with a spatula. Add the cooled banana cream, stir well.
  3. Put the cake layer on a serving plate. Put 1/4 cream on the cake layer, smooth. Cover with a second cake layer and continue according to the scheme. Leave the cake in the refrigerator for 3-4 hours. Remove the form, grease the side of the cake with the remaining cream
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      Banana Cream Chocolate Cake