Banana Cream Layer Cake

7 Reviews
From: EatingWell Magazine January/February 1991

Here we layer delicate banana-buttermilk cake with a fluffy Bavarian-style cream that's made low-fat by combining nonfat milk with a reasonable amount of whipping cream. The rich taste makes it hard to believe that this cake has only 300 calories and 3 grams of saturated fat per slice.

Ingredients 12 servings

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  • Cake
  • 2 large eggs
  • 1 cup sugar
  • 1/3 cup canola oil
  • 1 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole bananas, divided
  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour, (see Ingredient Note)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Bavarian Cream
  • 3/4 cup low-fat milk
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whipping cream

Preparation

  • Active

  • Ready In

  1. To prepare cake: Preheat oven to 375 °F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
  2. Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
  3. Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
  4. To prepare Bavarian cream: Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
  5. Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
  6. To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
  • Make Ahead Tip: Prepare through Step 3. Wrap the cooled layers in plastic and store at room temperature for up to 1 day.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Nutrition information

  • Per serving: 300 calories; 11 g fat(3 g sat); 3 g fiber; 47 g carbohydrates; 5 g protein; 45 mcg folate; 43 mg cholesterol; 26 g sugars; 207 IU vitamin A; 4 mg vitamin C; 45 mg calcium; 1 mg iron; 228 mg sodium; 230 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 2 fat

Reviews 7

November 29, 2013
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By: EatingWell User
Delicious Moist Cake - Real Crowd Pleaser This cake was excellent! I would highly recommend. I substituted the 1 Cup of Sugar with 3/4 Cup of Agave Blue. I also used heavy cream for an easy whipped cream filler and topper rather than the Bavarian topper recommended in the recipe.
June 09, 2011
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By: yellow_apple30
Really Tasty I was really impressed. I expected it to taste heath-foodie, which I dislike in desserts. Honestly, if I hadn't made it myself, I wouldn't believe it was made with whole grain. I omitted the white flour and went with all whole wheat. I eliminated 1/4 cup sugar from batter not because I planned it but because I ran out. I'm glad I did, though. It was still very sweet. I plan to try this batter as a muffin/cupcake and replace the sugar with a natural sweetener like agave or honey. As a cake, though, this is a pretty perfect banana recipe. I also eliminated the slices of banana. I dislike how they tend to turn brown after a day. Very unappetizing. I love this recipe and plan to try it out on others and see if anyone calls me on the whole wheat. Pros: moist, fluffy, flavorful, pretty presentation, baked well, easy Cons: original recipe calls for too much sugar
September 11, 2010
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By: EatingWell User
This was a wonderful, moist tasting cake. I use only only whole wheat flour and brown sugar in place of the sugar and it came out just perfect.
June 08, 2010
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By: EatingWell User
Fantastic, moist, delicious cake!!!!
March 11, 2010
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By: EatingWell User
My comment is a question. I noticed that that cake can be made in advance, but the cream had to be made the shortly before serving. My question is would the texture of the cream change if it was added to the cake the night before? P.S. Disregard my rating I haven't made this yet.
January 27, 2010
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By: EatingWell User
Use 1 cup of whole wheat flour plus 2 teaspoons of cornstarch, take away 2 teaspoons of flour from the cup in order to have just one cup.
September 16, 2009
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By: EatingWell User
How can I substitute the whole-wheat pastry flour for regular whole -wheat flour? I live in a small town in Mexico and can not buy pastry flour, not to mention whole wheat pastry flour. I have cooked may delicious Eating Well recipes, except the ones that contain pastry flours. Thank you.