Whipped Cream-Filled Banana Cake
A moist banana cake filled with luscious whipped cream, offering a delightful combination of sweet bananas and rich cream flavors, perfect for special occasions or casual gatherings.
Ingredients
Instructions
- Cream sugar and softened butter together until light and fluffy.
- Add mashed bananas and eggs to the creamed mixture; mix well.
- Dissolve baking soda in boiling milk.
- Gradually add the milk mixture and flour to the banana and egg mixture, mixing until smooth.
- Pour batter evenly into two 8.5-inch cake pans.
- Bake in a preheated 350°F oven for 20 to 30 minutes, until the cakes are browned and a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before filling and frosting.
Tips & Substitutions
For a lighter whipped cream, ensure your heavy cream is very cold before whipping. You can substitute half of the bananas with applesauce for a different flavor profile. If you prefer a richer taste, consider adding a teaspoon of vanilla extract to the whipped cream. To enhance the cake's sweetness, add chocolate shavings between layers. This cake pairs beautifully with Great Spinach Dip for a delightful contrast at gatherings.
Serving Suggestions
Serve the whipped cream-filled banana cake chilled for the best flavor. This cake is excellent on its own, but you can also serve it with fresh fruit or a drizzle of chocolate sauce for added indulgence. Pairing it with a scoop of vanilla ice cream makes for a delightful dessert experience. For a festive touch, consider serving it alongside Peach Of A Pie for a summer gathering.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to 3 days. If you want to freeze it, slice the cake and place each slice in an airtight container. Thaw slices in the fridge overnight before serving. Rewhip the cream if it has deflated to restore its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Whipped Cream-Filled Banana Cake contains roughly 528 calories, with 12g protein, 104g carbohydrates, and 7g fat. It is an excellent source of iron (26% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 530mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe bananas for this cake?
Yes, ripe bananas are perfect for this recipe. They add more natural sweetness and enhance the banana flavor in the cake. Look for bananas that are heavily speckled or even slightly brown, as they will mash easily and provide the best taste.
What can I use instead of heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with coconut cream or a non-dairy alternative like almond or soy cream. Keep in mind that the flavor may change slightly, but it will still create a delicious whipped topping.
How do I know when the cake is done baking?
The cake is done when it is lightly browned on top and a toothpick inserted in the center comes out clean. Baking times may vary based on your oven, so start checking around the 20-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).