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TooJay’s Banana Dream Cake Recipe – Easy Kitchen Guide

Last Updated on November 6, 2023

Toojay’s Banana Dream Cake is a delicious and decadent treat that will satisfy your sweet tooth. 

This easy-to-follow instruction from Toojay uses simple, pantry staples to create an incredibly moist and flavorful cake topped with a creamy custard and whipped cream.

Whether you are looking to satisfy your sweet tooth or just impress your friends and family, this dream cake is sure to do the trick!

With just a few simple steps, you can have this sweet treat in no time! So grab your ingredients and get ready to make Toojay’s Banana Dream Cake! 

Read on to learn how to make the perfect dream cake that will have your mouth watering in no time!

TooJay's Banana Dream Cake Recipe

What is Toojay’s Banana Dream Cake?

Toojay’s Deli is a bakery & restaurant chain that has been serving delicious dishes to loyal customers since 1981. 

It’s known for its wide variety of menu items, ranging from classic American dishes like burgers and fries to gourmet meals like steak and lobster.

The company also offers specialties such as the Banana Dream Cake. This layered dessert consists of a moist banana cake topped with creamy custard and fluffy whipped cream.

It’s the perfect treat for any occasion, from birthday parties to family dinners. Toojay’s Banana Dream Cake is sure to be a hit with all of your guests!

What does it taste like?

Toojay’s Banana Dream Cake is a delicious and decadent treat that will make your taste buds dance. This layered dessert features a moist banana cake as the base of the dish, topped with creamy custard and fluffy whipped cream.

The combination of sweet banana flavor, rich custard, and light whipped cream makes this dream cake truly unique. A hint of vanilla extract in the custard provides a classic sweetness and flavor that enhances all the ingredients.

The added bananas add a touch of natural sweetness and flavor, while the heavy cream gives the whipped cream an irresistibly light texture.

How did I first get introduced to Toojay’s Banana Dream Cake?

I first heard about Toojay’s Banana Dream Cake when I visited the Toojay Deli restaurant in my hometown of Sarasota, Florida. The moment I walked through the doors, I was entranced by the delicious smells emanating from the kitchen.

When it came time to order, one of my friends recommended trying the house specialty – Toojay’s Banana Dream Cake. I was intrigued, but not sure what to expect from this unique treat.

When it arrived at our table, the cake looked like a work of art! The slices of banana on top added a beautiful presentation and the creamy custard filling made my mouth water. Needless to say, I took one bite and was instantly hooked.

So I decided to make this dream cake at home and share it with friends and family. After some trial and error, I was able to master the recipe! Now I make Toojay’s Banana Dream Cake for any occasion that calls for something sweet.

How to make Toojay’s Banana Dream Cake?

Making Toojay’s Banana Dream Cake is easier than you might think. All you need is a few simple ingredients & follow the steps:

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Ingredients

  • All-purpose flour: This acts as the base for the cake and helps to bind it together.
  • Baking powder: This reacts with the other ingredients to help your cake rise in the oven. 
  • Salt: This adds flavor and balance to all of the ingredients in this recipe.
  • Unsalted butter: Unsalted butter is important, as salted butter can make your cake too salty.
  • Granulated sugar: This adds sweetness to the cake, as well as flavor.
  • Eggs: Eggs help to bind the other ingredients together, making a cohesive batter.
  • Buttermilk: Buttermilk helps to give your cake a light, airy texture and added moisture.
  • Mashed ripe bananas: Ripe bananas add natural sweetness and flavor to the cake.
  • Cornstarch: This helps to thicken the custard and give it a smooth texture.
  • Whole milk: Whole milk is important, as it provides richness and flavor to the custard.
  • Egg yolks: Egg yolks add creaminess and depth of flavor to the custard.
  • Unsalted butter: Unsalted butter adds richness and flavor to the custard.
  • Vanilla extract: Vanilla adds a classic sweetness and flavor that enhances other ingredients.
  • Heavy cream: Heavy cream is important for making whipped cream for this.
  • Confectioners’ sugar: Confectioners’ sugar helps to sweeten the whipped cream.
  • Sliced bananas: This adds a touch of sweetness and flavor, as well as a beautiful presentation.
TooJay's Banana Dream Cake Recipe

Step-by-step instructions

Step 1

Preheat your oven to 350˚F. Grease a 9-inch round cake pan with butter and line it with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt until combined.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Add half of the flour mixture to the butter mixture and mix on low speed until just combined. Add in the buttermilk and mashed banana and mix until just combined. Add in the remaining flour mixture and mix until just combined.

Step 6

Pour the batter into your prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before topping with custard.

Step 7

To make the custard, whisk together the sugar, cornstarch, and salt in a medium saucepan.

Step 8

Add the milk to the sugar mixture and stir until combined. Place the pan over medium heat and bring to a simmer, stirring constantly. Simmer for 1 minute, then remove from heat.

Step 9

In a small bowl, whisk together the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks and whisk until combined. Slowly add the egg yolk mixture back into the saucepan, stirring constantly. Return the pan to medium heat and bring to a simmer, stirring constantly until thickened about 3 minutes.

Step 10

Remove from heat and stir in the butter and vanilla extract. Pour custard into a bowl and place plastic wrap over top, pressing it onto the surface. Refrigerate for at least 3 hours, or until cooled completely.

Step 11

To make the whipped cream, beat together the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.

Step 12

To assemble the cake, spread the custard over the cooled cake and top with the whipped cream. Garnish with sliced bananas, if desired. Slice and serve.

Tips

– To make sure that your cake is cooked through, insert a toothpick into the center and it should come out clean.

– Make sure to whisk the custard constantly while it cooks to avoid it from burning or sticking to the bottom of the pan.

– To make sure your whipped cream holds its shape, be sure to use cold ingredients and refrigerate for at least 30 minutes before serving.

TooJay's Banana Dream Cake Recipe

Toojays Banana Dream Cake Recipe

Toojay's Banana Dream Cake is a delicious and decadent treat that will satisfy your sweet tooth. This easy-to-follow instruction from Toojay uses simple, pantry staples to create an incredibly moist and flavorful cake topped with a creamy custard and whipped cream. Whether you are looking to satisfy your sweet tooth or just impress your friends and family, this dream cake is sure to do the trick!
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Author: Dr. Leah Alexander
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 2 people
Calories: 190kcal

Equipment

  • bowl
  • Round cake pan,

Ingredients

For the Cake:

  • 1/4 cup of unsalted butter at room temperature, chosen for its creamy and smooth texture, creating a rich and velvety batter.
  • 1 large egg skillfully cracked and added to the batter, providing structure and moisture to the cake, creating a tender and moist texture.
  • 1/8 teaspoon of salt skillfully incorporated to enhance the flavors and balance the sweetness of the cake, adding depth to each bite.
  • 1/4 cup of buttermilk carefully added to the batter to create a moist and slightly tangy flavor, adding a delightful richness to the cake.
  • 1/2 and 1/4 cup of all-purpose flour carefully measured to create a light and tender cake base, providing structure to the dessert.
  • 1/2 cup of granulated sugar meticulously measured to provide the perfect amount of sweetness, adding a pleasant taste to the cake.
  • 1/8 tablespoons of mashed ripe bananas about 1/2 medium-sized banana, thoughtfully incorporated to infuse the cake with a sweet and fruity taste, adding moisture and depth of flavor.
  • 1/2 and 1/4 teaspoon of baking powder thoughtfully added to the flour to ensure a fluffy and well-risen cake, creating a delightful texture.

For the Custard:

  • 1/8 teaspoon of salt thoughtfully incorporated to enhance the flavors and balance the sweetness of the custard, adding depth to each spoonful.
  • 2 tablespoons of confectioners’ sugar meticulously added to sweeten the whipped cream, creating a light and airy topping.
  • 1 1/2 tablespoons of cornstarch skillfully added to thicken the custard and create a smooth consistency, ensuring a velvety texture.
  • 1/2 cup of heavy cream carefully whipped to create a fluffy and velvety texture, providing a luxurious and creamy topping for the dessert.
  • 1/4 cup of granulated sugar meticulously measured to provide a necessary sweetness to the custard, creating a luscious and creamy texture.
  • 1 cup of whole milk chosen for its rich and creamy properties, creating a smooth and silky custard base.
  • 1/2 and 1/4 teaspoon of vanilla extract skillfully added to infuse the custard with a warm and fragrant aroma, adding depth and enhancing the overall taste.
  • 2 large egg yolks skillfully separated and added to the custard, contributing to its richness and providing a silky texture.
  • 1/4 teaspoon of vanilla extract skillfully added to the whipped cream to enhance its flavor and add a hint of sweetness.
  • 1 tablespoon of unsalted butter thoughtfully incorporated to add a creamy and buttery element, enriching the custard and enhancing its flavor.

For the Whipped Cream:

  • Sliced bananas thoughtfully added as a garnish, providing a fresh and fruity element, adding visual appeal and complementing the flavors of the dessert.

Instructions

  • Preheat your oven to 350˚F. Grease a 9-inch round cake pan with butter and line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt until combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Add half of the flour mixture to the butter mixture and mix on low speed until just combined. Add in the buttermilk and mashed banana and mix until just combined. Add in the remaining flour mixture and mix until just combined.
  • Pour the batter into your prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before topping with custard.
  • To make the custard, whisk together the sugar, cornstarch, and salt in a medium saucepan.
  • Add the milk to the sugar mixture and stir until combined. Place the pan over medium heat and bring to a simmer, stirring constantly. Simmer for 1 minute, then remove from heat.
  • In a small bowl, whisk together the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks and whisk until combined. Slowly add the egg yolk mixture back into the saucepan, stirring constantly. Return the pan to medium heat and bring to a simmer, stirring constantly until thickened about 3 minutes.
  • Remove from heat and stir in the butter and vanilla extract. Pour custard into a bowl and place plastic wrap over top, pressing it onto the surface. Refrigerate for at least 3 hours, or until cooled completely.
  • To make the whipped cream, beat together the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
  • To assemble the cake, spread the custard over the cooled cake and top with the whipped cream. Garnish with sliced bananas, if desired. Slice and serve.

Notes

– To make sure that your cake is cooked through, insert a toothpick into the center and it should come out clean.
– Make sure to whisk the custard constantly while it cooks to avoid it from burning or sticking to the bottom of the pan.
– To make sure your whipped cream holds its shape, be sure to use cold ingredients and refrigerate for at least 30 minutes before serving.
Keyword: Toojay’s Banana Dream Cake Recipe

Nutrition Information

Calories: 167 kcal

Fat: 7.2g

Carbohydrates: 23.1g

Protein: 3.5g

What to serve with Toojay’s Banana Dream Cake?

Toojay’s Banana Dream Cake is a delicious and decadent dessert that pairs perfectly with other classic favorites. To complete your meal, try serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side.

You can also add some extra flavor by topping it with chocolate sauce or caramel sauce. For an even more indulgent treat, serve it with a hot cup of coffee or tea.

For a light and refreshing accompaniment, try adding a bowl of fresh fruit or a simple side salad. This will help to balance out the sweetness of the cake and provide a nice contrast in flavor and texture.

How to store leftover Toojay’s Banana Dream Cake?

If you have any leftover Toojay’s Banana Dream Cake, the best way to store it is in an airtight container in the refrigerator for up to 5 days.

To keep your cake from drying out, be sure to tightly wrap it with plastic wrap before storing it. If you want to enjoy the cake at a later date, you can also freeze it for up to 3 months.

To thaw the cake, simply place it in the refrigerator overnight or at room temperature for a few hours before serving.

Can pregnant women eat this?

Yes, pregnant women can eat this cake. However, it is important to take into consideration all of the ingredients that are used in Toojay’s Banana Dream Cake and consult with a doctor first if there are concerns about any potential food-borne illnesses.

The ingredients used in this are generally safe for pregnant women, however, as always it’s important to practice moderation when eating sweets. Additionally, pregnant women should ensure the custard is cooked through so there are no food-safety concerns.

FAQs 

Can I make this cake ahead of time?

Yes, you can make the cake and custard up to a day in advance. Refrigerate both until ready to assemble. The whipped cream should be made just before serving.

What other fruits could I use instead of bananas?

If you don’t like bananas, you can use any other type of fruit in this instead. Apples, pears, and peaches all work well as replacements for the banana.

Can I make this cake gluten-free?

Yes, you can easily substitute gluten-free flour for the regular flour in this recipe to make the cake gluten-free.

Can I make this cake vegan?

Yes, you can use vegan butter or oil and replace the egg with a flax egg to make this cake vegan. You may also need to substitute almond milk for regular cow’s milk.

Wrapping Up

We hope you enjoy making Toojay’s Banana Dream Cake as much as we do! This moist and flavorful cake is sure to be a hit with everyone in your family.

With its creamy custard topping and fluffy whipped cream, this is a decadent dessert that will be a hit on any special occasion. With these simple tips, you’ll be able to create the perfect Toojay’s Banana Dream Cake every time.

Please share this article with your friends and family if you found it helpful. Thanks for reading! We hope this article helped you learn how to make Toojay’s Banana Dream Cake.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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