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.
Banana Cream Layer Cake
From EatingWell: 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.
7 Reviews for Banana Cream Layer Cake
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.
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.
Fantastic, moist, delicious cake!!!!
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.