Dat-dat-da-daaaa! If you’re wondering that’s my herald sound announcing my grand opening recipe of Roasted Banana Cream Cake! I added my other recipes from my old blog, but this is the real deal. This recipe most definitely competes with the banana cream pie.
I buy banana’s about every week for the family and what ever is left over I pop into the freezer for banana bread or cake. I normally wait until there is no more waiting left to freeze them. I think Gretchen Price of Woodland Bakery from youtube recommended this to me first. I decided it was time to use some ripe banana’s up when my husband complained one night he was bombarded with frozen bananas when he opened the freezer door. What can I say? It’s been a while.
The banana cake is full of flavor and sweetness. The German buttercream compliments the cake perfectly. I originally was looking for a pastry cream recipe to combine with my buttercream, but I came across this lovely German buttercream recipe from Bravetart. It’s freaking delicious, to say the least. I did, however, cut the butter down, because my heart couldn’t handle 32 ounces. I don’t think my husband’s could have handled it either.
The roasting process of the banana enhanced the sweet, gooey love. The house was filled with a wonderful smell of baked banana before I even put my cake together to be placed in the oven.
Roasted Banana Cream Cake
- Preheat the oven to 350 degrees. Place bananas on a baking sheet with the skins still on. Place in the oven and bake for 30 minutes. Grease two 8 inch cake pans. Add a square of parchment paper in the middle of the pan and grease the paper.
- After the bananas have cooled enough to take them out of their skins, place them in your mixer bowl. Add oil and sugar mixture and whisk on low with whisk attachment
- After the mixture is combined, add the eggs and vanilla and scrape down the sides. Give it a quick whisk until everything is incorporated.
- In a medium bowl, sift flour, baking soda, salt, and baking powder.
- Add the sifted dry mixture into the mixer bowl with the wet. Whisk on low until flour is somewhat incorporated. Turn on medium and whisk until flour is just incorporated.
- Bake at 350 for 30 to 35 minutes. Place on cooling rack until cooled.
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