Light and Fluffy Banana Cream Cake

A slice of banana cream cake and a birds eye view of the cake

4.60 from 5 votes

Cakes made with banana don't have to be heavy. This Fluffy banana cake is light as a cloud, wrapped in a whipped cream frosting and sandwiched together with layers of caramel.

Prep Time1

Cook Time45

Total Time1 45

Course: Dessert

Cuisine: British

Diet: Vegetarian

Keyword: banana, banana chips, cacao nibs, caramel, caster sugar, cream cheese, double cream, egg, self raising flour, vegetable oil

Servings: people

Calories: 706.48kcal

Ingredients

For the cake

6 eggs medium
275 grams caster sugar
400 grams banana ripe, cut into small pieces
300 grams self-raising flour
200 millilitres vegetable oil

For between the layers

200 grams caramel or dulche de leche
75 grams cacoa nibs or dark chocolate chips

For the icing

350 millilitres double cream
200 grams full fat cream cheese
200 grams caster sugar
1 handful banana chips optional

Metric - US Customary

Instructions

Preheat oven to 160 degree C.
Grease and line 4 6" round cake tins with grease proof paper.
In a large bowl, whisk together the eggs, sugar and banana at a high speed until it has trebled in size and become light and pillow-y like a cloud. (See Note 1)
Sieve half of the flour into the bowl and gently fold into the mixture trying not to destroy the air bubbles.
Repeat with the remaining flour.
Gently add in the oil (about a quarter at a time) and mix well until fully incorporated.
Carefully spoon into the tins and bake in the centre of the oven for 40 - 45 mins (see Note 2).
Place on a wire wrack to cool before starting to assemble.
When building the cake, spread a couple of spoons of caramel on to the cake before sprinkling over some of the cacoa nibs.
Stack each sponge and repeat.
To make the whipped cream frosting take two bowls: in the first bowl whisk up the double cream until it has formed stiff peaks; in the second bowl beat together the cream cheese and sugar until fully combined and smooth.
Carefully fold the whipped cream into the cream cheese.
Place in the fridge for 15-30 minutes to help stabilise.
Cover the cake with the whipped cream frosting and smooth the sides and top.
Pipe swirls on top and around the base of the cake.
Place a banana chip on top of each swirl, crowing the cake.

Notes

1. Persevere with the whisking on high. It can easily take 5-10 depending on the speed and power of your mixer. 2. You will know once the cake is ready to come out of the oven as it will be springy to the touch, golden brown and starting to come away from the sides of your pan.

Nutrition