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Banana Cake With Banana Cream Filling

recipe at a glance
Rating: 5/5
6 reviews

ready in: 1-2 hrs
serves/makes:   12

recipe id: 121135
cook method: stovetop, oven

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Banana Cake

1/4 pound butter
1 1/2 cup sugar
1 cup mashed banana
2 eggs
1 teaspoon vanilla
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour milk or sour cream

Banana Cream Filling

1 cup milk
1/2 cup sugar
3 tablespoons flour
1/8 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla (optional)
1 large banana
2 tablespoons lemon juice


Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch square cake pan.

Cream the butter and slowly add the sugar, beating until light. Add banana, eggs and vanilla and beat well.

Mix the flour, salt, and baking soda, add to the first mixture and blend. Slowly add the sour milk or cream, and beat until well blended

Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean. Cool in the pan for 5 about minutes before turning out onto a rack. Split the cake, fill and frost with Banana Cream Filling.

For Banana Cream Filling: Heat the milk in a heavy bottomed pan until very hot but not boiling.

Mix the sugar, flour and salt together in a bowl. Stir in the hot milk and beat until well blended. Pour back into the pan and continue to stir vigorously over low heat for minutes, until very thick and smooth. Add the egg yolks and cook for a few more minutes. Cool, stirring from time to time.

Mash the banana and beat it until smooth. Add 2 tablespoons lemon juice, 1 teaspoon vanilla (optional), and stir the mixture into the cooled filling.

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354 calories, 12 grams fat, 58 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Lovely recipe! I only made the banana cream filling for my own birthday cake, but it tastes delicious! Thank you

Registered Member at
Member since:
Apr 4, 2014

REVIEW: 5 star recipe rating
Ok. The cake turned out great! The cream? I may need help guys. I did exactly as the instructions said, but it NEVER thickened up! It's still the consistency of milk! What did I do wrong? Please help!

Guest at

REVIEW: 5 star recipe rating
Just made this, turned out wonderful, very moist (substituted cocoanut oil for the butter and only 1cup sugar). Added 1/2 cup flaked unsweetened coconut.

Guest at

REVIEW: 5 star recipe rating
I just made this at work, but instead of a large cake I made mini cakes in mini bundt pans, put the filling in the center and let it overflow downwards, topped with whipped cream and ghram cracker crums, it was very good a big hit! My only complaint is the filling didn't have any noticeable vanilla taste to it, I even doubled the amount of extract and it was just overpowered by banana. It just tasted like mashed banana instead of a creamy filling, still very good though.

Registered Member at
Member since:
Feb 10, 2002

REVIEW: 5 star recipe rating
The cake is very moist and has a good crumb to it. Subtle banana flavor, it's more yellow cake tasting. The cream filling is amazing. Very smooth and creamy and the banana flavor stands out more. I added a layer of sliced bananas in the middle of the layers (on top of the filling).

Guest at

REVIEW: 5 star recipe rating
This is a great banana cake. Both the cake and the filling are perfect.

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