Description
This Banana Cake Filling recipe is a creamy, flavorful delight that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups mashed ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened (for filling)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 2 tablespoons heavy cream
- ½ cup chopped walnuts (optional)
Instructions
- Begin your baking adventure by preheating your oven to 350°F (175°C). While the oven heats, grease and line two 8-inch cake pans with parchment paper to ensure your layers release easily after baking, setting the stage for a successful cake.
- In a bowl, mash your ripe bananas until smooth. This step is essential because the ripeness of your bananas directly impacts the flavor and texture of the cake. Also, set your cream cheese and the ¼ cup of butter aside to soften at room temperature, which will make them easier to mix later on.
- In a medium-sized bowl, whisk your flour, baking powder, baking soda, salt, and cinnamon together. This mixture forms the foundation of your cake, ensuring even distribution of the leavening agents for a perfectly risen cake.
- In a large mixing bowl, cream together the softened butter with both granulated and brown sugar until the mixture is light and fluffy. This process incorporates air, resulting in a softer cake texture.
- Add the eggs one at a time to the creamed mixture, making sure each is well incorporated before adding the next. Then, mix in the mashed bananas, sour cream, and vanilla extract until fully combined, allowing the flavors to meld.
- Gradually fold in your dry ingredients into the wet mixture. Take care not to overmix; you want just enough blending to combine the ingredients, which will keep the cake light and airy.
- Evenly divide the batter between the prepared pans and bake in the preheated oven for 25–30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when your cakes are ready.
- Once baked, allow the cakes to cool in the pans for about 10 minutes. This resting period helps prevent them from sticking to the pan. Carefully transfer them to a wire rack to cool completely.
- While the cakes cool, let’s prepare the creamy filling. Beat together the softened cream cheese and remaining butter until you achieve a smooth consistency. Next, add the powdered sugar and vanilla, mixing until fluffy. Finally, incorporate the heavy cream into the filling for that perfect luscious texture.
- With your cakes cooled, place one layer on your serving plate. Spread the cream cheese filling evenly over the top of this layer, then place the second layer atop it. Finish by topping the cake with more filling. Use a spatula to smooth the top, ensuring an even finish.
- If you’re opting for walnuts, now’s the time to sprinkle them over the top for a lovely crunch. Chill the entire cake in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld before serving.
Notes
Store leftover cake in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 350 per slice
- Sodium: 210 mg
- Protein: 5 g