Destressing for me includes a good ol’ afternoon of baking. This weekend, I decided to make something I’ve never made or tried before and as I was staring at the extra bunches of bananas my father bought, something came to mind.
First, I’ve always wanted to try a banana cream pie. However, I wasn’t in the mood for tart pastry. Conclusion? Banana Cream Pie Cake! For this cake, I took the various components of the banana cream pie and to introduce each element as part of my cake.
I’ve to say, each component of this Banana Cream Pie Cake is so amazingly good, one serving isn’t enough! The base of this cake is a light and fluffy cinnamon banana cake. Then, I topped each serving off with fresh vanilla bean whipped cream. Atop the whipped cream, I’ve caramelised bananas and I finished the cake off with chocolate shavings. That little touch of dark chocolate was a substitute for a chocolate drizzle! Each bite was truly a gastronomic experience.
I didn’t expect to prepare so many components when I was thinking how to go about making this cake. However, each step got me more engrossed, and I really wanted to make the perfect cake! I would suggest if this cake is too complex or time consuming, skip the caramelised bananas and go for a chocolate or caramel drizzle!
Additionally, I am using a mini-square cake pan here for Banana Cream Pie Cake. These make really adorable, little servings. In the event you have a large square cake pan (8 inch square), it is perfect for this recipe as well!
Without further ado, the recipe.
Banana Cream Pie Cake Recipe
by Javier Tan May-16-2023
This Banana Cream Pie Cake is a truly gastronomic experience from its harmony of textures and flavours, with notes of caramel and chocolate.
For Banana Cream Pie Cake:
- 1/2 Cup or 120g of Unsalted Butter, Softened at Room Temp
- 1/3 Cup or 80g of Granulated White Sugar
- 2 large eggs, 55g each
- 1/2 Cup or 120ml of Milk, Room Temp
- 2 Medium-Sized Bananas, approx 180g, mashed
- 1 Tsp or 5ml of Vanilla Essence
- 1 and 1/3 Cup or 160g of Plain Flour, Sifted
- 1/2 Tsp or 2g of Cinnamon Powder, Sifted
- 1 Tsp or 4g of Baking Powder, Sifted
- Pinch of salt
- 2 Bananas, sliced to 0.5 / 1 inch thickness
- 3 Tbspns or 45g Brown Sugar
- 1 and 1/2 Tsp or 6g of Cinnamn Powder
- 3 Tbspns or 45g of Unsalted Butter
- 1/2 Cup or 120ml of Whipping Cream
- Preheat your oven to 180 degrees C and line or grease your mini square tray / 8 inch square tray.
- Firstly, cream together the softened butter and sugar until light and fluffy.
- Then, whisk in the 2 egg.
- After which, whisk in the milk, mashed bananas, salt (optional) and vanilla.
- Sift and whisk in the dry ingredients (flour, cinnamon powder, and baking powder) until batter has thickened.
- Distribute the batter until it is 2/3 full for the mini square tray, or evenly distributed in the 8 inch square tray.
- Bake for 24 – 28 minutes if using the mini square tray, or 30 minutes in the 8 inch square tray. When done, the cake should be golden brown and when a toothpick is inserted, only a couple of crumbs can be observed.
- Then, set aside before preparing the caramelised bananas and whipped cream.
- For the caramelised bananas, heat up the butter on medium heat. Then, place in the sliced bananas on a single layer before adding in the brown sugar and cinnamon. Cook each side for 3 – 4 minutes or until golden brown.
- Once all the components have cooled to room temperature, assemble your Banana Cream Pie Cake.
- Serve and enjoy!
- Prep time: 1 hour
- Cook time: 1 hour 40 mins
- Total time: 2 hours 40 mins
- Yield: 10 Mini Banana Cream Pie Cakes, or 1 x 8 Inch Square
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Serve fresh at room temperature (on the day itself) or in a fridge (up to a week).
- Do note that the bananas may not be as fresh once refrigerated and their flavours are the fullest on the day itself!
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
– Bakeomaniac, Javier Tan
Hi! Can I leave out the cream but still put on the caramelised bananas? Thankd
Hi Aili! Apologies for the late reply and thanks for dropping by my blog. Yes you can, you may wanted to have a thicker caramel by cooking it down more so that it’s stickier to fix the caramelised bananas.
Hope that helps 🙂
Hi how u make the whipped cream? Will the whipped cream melt if put outside for sometimes?
Hey Shirley! For dairy whipped cream in this case, you can whip it cold at medium speed until stiff peaks. Alternatively, you can also use sweetened vegetable-based whipped cream that is easier to whip.
Dairy whipped cream should last well at least an hour to two outside of the refrigerator (subjected to the temperature, eg on a hot afternoon it may melt faster) while vegetable-based whipped cream last better and longer.
Hope that helps :-)!