Light As Air Banana Cake Recipes

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FLUFFY BANANA CAKE WITH BANANA FILLING



Fluffy Banana Cake with Banana Filling image

Fluffy Banana Cake with Banana Filling is a light banana cream layer cake with creamy, fresh banana filling all covered in whipped cream frosting.

Provided by Melissa Erdelac

Categories     Cake     Dessert

Time 5h

Number Of Ingredients 21

1 1/2 cups mashed bananas (about 3-4 bananas)
2 teaspoon lemon juice
3 cups all-purpose flour,
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, (room temperature)
2 cups sugar
3 large eggs, (separated and room temperature)
2 teaspoons vanilla extract
1 teaspoon (optional) banana extract
1 ½ cups buttermilk, (room temperature)
3 large eggs, (room temperature)
3 tablespoons butter, (room temperature)
1 ½ tablespoons fresh lemon juice
¼ cup + 2 Tbsp. sugar
3 ripe bananas
2 ½ tablespoons sugar
½ tablespoon cornstarch
1 ½ cups cold heavy cream
¾ teaspoon vanilla extract

Steps:

  • Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.
  • In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl cream 3/4 cup butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
  • Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
  • In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
  • Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
  • Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
  • Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
  • Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn't slide around. Makes 2 cups.
  • Place the sugar and cornstarch in a small saucepan. Measure 1 1/2 cups of heavy cream and remove 6 tablespoons, adding it to the saucepan. Place the remaining measured cream in the refrigerator. Heat the sugar, cornstarch, and 6 tablespoons of heavy cream over medium heat, whisking constantly and bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes (can refrigerate to speed up process, but stir occasionally).
  • After the cornstarch mixture has cooled, beat the remaining chilled cream until tracks begin to show, about 2 minutes. Add the cornstarch mixture and continue beating until stiff peaks form, about 1 to 2 minutes more.
  • Place cake layer on serving platter and pour 1/2 the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.

Nutrition Facts : Calories 441 kcal, Carbohydrate 57 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 122 mg, Sodium 292 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

LIGHT AS AIR BANANA CAKE



Light as Air Banana Cake image

All I can say is Yummy! This cake is sponge-like, but moist. You can put almost any frosting/filling with it- Cream cheese frosting, butter cream, chocolate frosting and it all tastes wonderful. Adults as well as kids love this one. I've had this one for years.

Provided by glitter

Categories     Dessert

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 17

1/4 lb butter
1 1/2 cups sugar
4 slightly beaten egg yolks
1 cup mashed banana
1 cup chopped pecans
1 1/2 cups sifted flour
1/2 teaspoon salt
1/4 cup milk (buttermilk is preferred)
4 stiffly beaten egg whites
1 teaspoon baking soda
2 tablespoons warm water
1 teaspoon vanilla
3 tablespoons butter, softened
3 cups confectioners' sugar
4 tablespoons heavy cream
1 teaspoon vanilla
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
  • Cream butter with sugar.
  • Add yolks and beat.
  • Add mashed bananas and pecans.
  • Sift together flour and salt.
  • Combine with creamed mixture alternately with milk.
  • Fold in beaten whites.
  • Add soda dissolved in water and then vanilla.
  • Bake for 25 to 30 min.
  • Cool and frost with Pecan Frosting or frosting of your choice.

Nutrition Facts : Calories 513.5, Fat 24, SaturatedFat 9.3, Cholesterol 90.9, Sodium 321.2, Carbohydrate 72.3, Fiber 2, Sugar 56.6, Protein 5.4

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