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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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.