May 21, 2015

bananarama – banana cream cake

America, cakes, fruit
bananarama – banana cream cake

Originally found in South East Asia, mainly India, bananas were brought west by Arab conquerors around 327 B.C., first to Asia Minor, then Africa. Explorers and missionaries eventually carried them to the Caribbean. Mass production of bananas began in 1834 and it wasn’t until the late 1880s before they became popular.

Bananas took over America in the late 19th century due to the improved transportation and savvy marketing. Recipes started to appear in cookbooks for banana nut bread, banana compote, banana pudding, banana cream pie, banana fruit salad, banana ice cream, and more.

The Banana Pie, as it appeared in 1880, was quite different than the one we are familiar with today. As a matter of fact, there was no cream in the 1880 pies—instead, a banana/sugar filling was baked in a double crust. The cream became part of the pie at the turn of the 20th century. Sliced banana and powdered sugar covered the bottom of a pre-baked crust, and it was placed in an oven to slightly soften the filling before sweetened flavored whipped cream was added. The Banana Cream Pie was then served immediately.

From then on, there were variations of the filling from chiffon to custard, with sliced or mashed bananas. It always starts with a pre-baked piecrust. I’ve been a fan of bananas all my life, so is my craving for a banana cream pie. What if you don’t always have time to make the piecrust and bake a pie? The answer is cream cake layers as stand-in to satisfy your cravings until you have time to roll out that pie pastry.

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Print Recipe

Banana Cream Cake

Yield: one 9-inch cake

Ingredients:

Banana Pastry Cream
  • 4 ripe banana, sliced
  • 2 cups half-and-half
  • 6 large egg yolks
  • 1/2 cup (3-1/2 ounces) granulated sugar
  • 1/8 teaspoon fine sea salt
  • 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
  • 4 tablespoons cold unsalted butter, cut into four pieces
  • 1-1/2 teaspoons pure vanilla paste or extract
  • 1 tablespoon banana liquor or rum (optional)
Cake
  • 1-1/4 cups cake flour (5 ounces)
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (7 ounces) granulated sugar , divided
  • 5 large eggs (2 whole and 3 separated), room temperature
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
Vanilla Whipped Cream
  • 8 ounces cream cheese, room temperature
  • 1/2 cup (3-1/2 ounces) granulated sugar
  • 1 tablespoon banana liquor or rum (optional)
  • 1 teaspoon vanilla paste or pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 cups heavy cream
Assembly
  • Cake layers
  • Vanilla Whipped Cream
  • Banana Pastry Cream
  • 4 ripe banana, sliced

Directions:

Banana Pastry Cream

1. Heat sliced bananas and half-and-half in medium saucepan over medium heat until just simmering. Remove from heat, pour mixture into a medium bowl, steep for minimum of 1 hour or refrigerate up to 24 hours.

2.  Strain banana milk mixture and return to saucepan, heat over medium heat until just simmer. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove banana milk from heat and, whisking constantly, slowly add to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to saucepan.

2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly until bubbles burst on surface, 3-4 minutes. Remove saucepan from heat; whisk in butter, vanilla and liquor (if use) until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.

Cake

1. Adjust oven rack to lower-middle position and heat oven to 325℉. Grease a 9-inch cake pan and line with parchment paper; coat with flour and set aside. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1-2 minutes. With machine running, gradually add 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, about 1 minute.

2. Whisk flour, baking powder, salt, and remaining sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

3. Using a rubber spatula, stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 25-35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 1 hour.

Vanilla Whipped Cream

1. Place cream cheese, sugar, liquor, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, about 2 minutes, scraping bowl as needed. Refrigerate until ready to use.

Assembly

1. Using large serrated knife, slice cake into three even layers. Place bottom layer on cake stand or serving platter, spread half of pastry cream on top leaving a 1-inch border; arrange sliced banana on top and spread a layer of whipped cream on top, Repeat with cake layers, remaining pastry cream, bananas and whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top and side of cake. Serve, or chill for up to 4 hours.
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America, cakes, fruit
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