If you need a quick dessert using common pantry ingredients, this Vanilla Banana Cream Cake is your perfect solution. This creamy and moist cake is easy to prepare the night before, ensuring you have a delicious treat ready for your guests. Its layers of fluffy cake, rich vanilla custard, and fresh bananas topped with a decadent chocolate ganache make it a universally appealing dessert that everyone will enjoy.
Why You’ll Love This: This cake combines the comforting flavors of vanilla and banana with the rich sweetness of chocolate, creating a balanced and irresistible dessert. The custard is smooth and flavorful, the bananas add natural sweetness and texture, and the chocolate ganache provides a luxurious finish. It’s a straightforward recipe that delivers sophisticated taste, ideal for those who love creamy, fruity desserts.
Perfect Occasion: This Vanilla Banana Cream Cake is fantastic for gatherings, family dinners, or as a special treat for unexpected guests. It’s also great for celebrating birthdays, anniversaries, or any casual get-together. Its elegant appearance and delightful flavors make it suitable for both informal and formal occasions.
Decoration Tips: For an elegant presentation, arrange thin banana slices and a drizzle of chocolate on top before serving. You can also sprinkle some crushed nuts or toasted coconut for added texture and visual appeal. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Ingredients:
- 4 eggs
- A pinch of salt
- 5 tablespoons of sugar
- 1 packet of vanilla sugar
- 60ml milk
- 1 teaspoon of baking powder
- 130g flour
- 600ml milk
- 5 tablespoons of sugar
- 200ml milk
- 2 packets of vanilla pudding mix
- 1 packet of gelatin (pre-soaked in 4 tablespoons of water)
- 300ml heavy cream
- 6-8 bananas
- 3-4 tablespoons of apricot jam
- 300ml heavy cream
- 250g chocolate
Instructions:
- First, make the custard by boiling 600ml of milk with sugar. Mix 200ml of milk with the pudding mix, add to the boiling milk, and cook until thickened. Stir in the gelatin until dissolved. Cover with plastic wrap and cool.
- Separate eggs. Beat egg whites with salt until stiff. In another bowl, whisk yolks with sugar and vanilla sugar, then mix in milk, baking powder, and flour. Fold in the egg whites gently. Pour into a greased, floured baking dish and bake at 200°C (392°F) for about 20 minutes.
- Once the custard has cooled, whip it up and fold in the whipped heavy cream.
- Spread apricot jam over the cooled cake, layer sliced bananas (treated with lemon juice to prevent browning), and cover with the vanilla custard. Refrigerate to set.
- For the ganache, heat 300ml of heavy cream and melt the chocolate in it. Allow cooling slightly then pour over the cake.
- Refrigerate until firm.
Enjoy this delightful treat that’s sure to impress your guests!
