Second recipe which solves your “a lot of bananas” problem is this Banana Pudding Cake. It is not a cake in the literal sense, but since it is composed of 4 layers, it is in made a round pan, it is high and mostly, I didn´t know what name I should give it to it, it is a cake. As for the first layer, chocolate sponge batter. Specifically this one is adapted from Raspberry Chocolate Cupcakes, it is beautifully fluffy, tasty and there is real chocolate in the batter, not just cocoa, so it has the right chocolate flavor. Then, fresh halved bananas are put on this cake. As for the third layer, banana pudding mixes with sour cream. I really like the taste of puddings with sour cream because it is good to work with, it is tasty, creamy and, thanks to the sourness of sour cream, not tasteless. And the cherry on the top is whipped cream as the fourth layer. This cake is made from everything you want – chocolate, cream, fresh fruit (the taste of bananas is here even in two forms) and whipped cream. The only remaining ingredient to achieve top 5 parts of a cake would be caramel :D. When you put together all these layers, you will get an amazing, cream sponge chocolate banana whipped cream dessert, which you will not put down until you eat it all.
- Cake:
- 90 g butter
- 90 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 180 ml buttermilk
- 100 g all purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 tbsp cocoa
- 50 g melted dark chocolate
- Filling:
- 4 bananas
- 400 ml milk
- 2 banana pudding mixes (2 x 37 g)
- 60 g butter
- 200 g sour cream
- 200 ml whipped cream
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Cake:
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Beat butter with sugar until fluffy using an electric mixer. Add eggs, vanilla extract and buttermilk.
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In the second bowl, mix flour with baking powder, baking soda, salt and cocoa.
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Incorporate flour mixture into butter mixture and stir well. Add melted dark chocolate and mix again.
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Pour batter in a cake pan covered with baking paper and bake for 20 – 25 minutes on 180 degrees.
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Let it cool and put bananas on the cake.
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Cut a banana horizontally.
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If you don´t want a banana to turn brown, coat both its sides with fresh lemon juice.
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Repeat these steps with every banana.
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Put the halves of bananas into a circle so they fill in the whole top of the cake.
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Put filling on bananas.
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Filling:
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Cook thick pudding from milk and pudding mixes. Let it cool in the pot covered with plastic wrap.
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In the second bowl, beat butter and icing sugar.
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Gradually add pudding and sour cream to the mixture. (In the case of lumps in filling, use a hand blender.
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Put filling on bananas and put it in refrigerator for about 30 minutes.
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Whip whipping cream and put it on the top of filling, in the centre of the cake.
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Put the cake in a refrigerator, preferably over night.
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Decorate the cake with bananas and grated chocolate before serving.
baking pan - 23 cm
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