Roasted Banana Cream Cake
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This Roasted Banana Cream Cake takes classic banana cake to the next level. The cake has a caramelized flavor from the roasted bananas and the signature look of banana bread. The German buttercream frosting is a custard base frosting and providing the cream part of this cake. It’s the perfect banana layer cake to make anytime you have bananas lying around.
Roasting the bananas concentrates the flavor, adds natural sweetness, and gives the cake a deeper, almost caramelized banana taste you just can’t get from mashed raw bananas. It’s paired with a silky German buttercream and finished with a simple chocolate ganache drizzle. This cake is rich without being heavy and sweet without being overwhelming. It’s the kind of cake that feels bakery-worthy but is absolutely doable at home!
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 banana bars. I normally wait until there isn’t anymore room left in the freeze. I decided it was time to use some ripe bananas up when my husband complained that he was bombarded with frozen bananas when he opened the freezer door. What can I say? It’s been a while.
This recipe definitely competes with mini banana cream pies or the classic version.The German buttercream compliments the cake perfectly. I originally was looking for a pastry cream recipe to combine with my buttercream, but then I learned about German buttercream and knew that I had to try my hand at it.
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Why You’ll Love This Recipe
- Intense banana flavor
- A new way to use up overripe bananas.
- Using a unique custard base buttercream frosting that have people raving
- The frosting can easily be made in advance
Ingredients
Bananas – Ripe to overripe bananas work fantastic in this recipe. The banana peels will become black when they’re roasted and juice will be released as they bake. The banana itself will be a puree consistency once roasted.
Vegetable Oil – Vegetable oil is great to use in cakes that need to be refrigerated. This allows them to stay soft while they’re still cold unlike butter based cakes that need to come up to room temperature to soften. You can use other neutral oils like canola oil, peanut oil, or avocado oil instead of vegetable oil.
Vanilla bean paste – This isn’t necessary, but it adds specks of vanilla which look gorgeous and great vanilla flavor.
Cornstarch – This will help thicken the custard.
Butter – You can use salted or unsalted butter. Since there’s so much butter being added, I recommend unsalted butter and adding about ¼ teaspoon of salt. Cut the butter into 1 tablespoon slices so you can add it a little bit at a time.
Milk Chocolate Chips – I prefer milk chocolate chips, but you can use semi-sweet chocolate chips instead.
Substitutions and Variations
- Instead of using vanilla bean paste, you can use vanilla bean pod or vanilla extract. If you’re using the vanilla bean pod, follow the directions in the notes for steeping in milk.
- Instead of using milk chocolate chips for the chocolate ganache, you can use semi-sweet or dark chocolate. You can also use baking chocolate instead of chocolate chips.
- If you’re a fan of nuts in your dessert, add some toasted chopped walnuts between the cake layers.
- To add more banana flavor to the cake or frosting, you can use banana extract to do so. About ½ teaspoon of extract will be perfect.
NOTE: This recipe has not been tested with other substitutions or variations
Tips for Success
- Roast the bananas fully. Dark skins mean deeper flavor.
- Use the banana juices that form while roasting the bananas. That’s pure flavor!
- Cool the custard completely before adding the butter.
- Don’t overmix the cake batter once the flour is added. You don’t want a dense tough cake.
- Chill the cake slightly before slicing for clean cuts.
How to Store and Freeze
Store the cake in a cake container in the fridge for up to 5 days. Let the slices sit at room temperature for 20 to 30 minutes before serving for the best texture.
To freeze the cake layers, let the cakes cool completely. Wrap each layer tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Pop in a freezer bag or a freezer container and freeze for up to 2 months. Frost the cake frozen or let it thaw in the fridge overnight.
To freeze the frosting, place the frosting in a freezer-safe bag or storage container. Freeze for up to 6 months. Thaw overnight in the fridge. Whip the frosting with a stand mixer or hand mixer until light and fluffy before frosting with it.
Recipe FAQs
Roasting the bananas concentrates the banana flavor and releases natural sugars creating a deeper, richer flavor.
It’s one of two things. Either you didn’t cook the custard long enough to thicken or the custard was still warm and melted your butter. If the custard was still warm and the butter melted, that’s an easy fix. You’ll place the frosting in the fridge to firm up. Once it’s semi-firm, but not hard to the touch, remove from and beat it until light and fluffy.
Yes! You can either adapt the German buttercream frosting by using the notes in my recipe card or just using my favorite powdered sugar base cream cheese frosting.
This post was originally posted March 21, 2013 but is updated with new information, pictures, and recipe tweaks.
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Roasted Banana Cream Cake
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Ingredients
Banana Cake
- 4 medium bananas roasted
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
German Buttercream
- 2 cups whole milk
- 1 tablespoon vanilla bean paste or 1 vanilla bean pod
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 2 large eggs
- 2 large egg yolks
- 4 cups butter room temperature
- 15 sweetened banana chips
Ganache
- 1/4 cup milk chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
German Buttercream
- In a medium saucepan, add the2 cups whole milk and bring up to a simmer over medium heat. Once the milk begins to steam and simmer, reduce the heat to low.
- In a medium bowl, add the 1 1/2 cups granulated sugar, 1 tablespoon vanilla bean paste, 1/3 cup cornstarch, 2 large eggs and 2 large egg yolks. Whisk together until combined.
- Add ½ cup of hot milk to the sugar/egg mixture and whisk until combined. This is tempering the eggs so they won’t cook when added to the remaining milk. It will be thick at first but will loosen up as the milk gets incorporated.
- Pour the tempered sugar/egg mixture into the saucepan of simmering milk. Working quickly, whisk the mixture constantly.
- Turn the heat up to medium and whisk until the mixture begins to thicken and bubble. Continue whisking while the mixture bubbles for 1 minute.
- When the minute is up, pour the custard into a large mixing bowl. Press plastic wrap against the surface of the custard and refrigerate until cool. This can be stored in the fridge up to 3 to 4 days before you make the German buttercream frosting.
- Once the custard has cooled completely, beat with a hand mixer or preferably a stand mixer fitted with a whisk attachment on medium speed until creamy.
- Add the 4 cups butter, one tablespoon at a time, while mixing. Once the butter is all combined, continue to beat for an additional minute.
- Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.
Banana Cake
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray. Add a round piece of parchment paper in the middle of the pan and grease the paper. Wrap each pan in bake even strips to help keep the cakes level.
- Place the 4 medium bananas with peels still on them on a rimmed baking sheet. Bake for 30 minutes. The bananas will release about ¼ cup of juice while roasting, we’ll use that in the recipe as well.
- After the bananas have cooled enough to take them out of their peels, place them in your mixer bowl with the ¼ cup banana juice from the roasting them.
- Add the 3/4 cup vegetable oil and 1 cup granulated sugar. Beat with a hand mixer on medium speed until combined.
- Add the 2 large eggs and 1 teaspoon vanilla extract. Beat until the eggs are incorporated and scrape down the sides. Give it a quick mix if any remnants remain.
- Add the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt to the wet ingredients. Beat on low speed until the flour is mostly incorporated. Once most of the flour is incorporated, turn the hand mixer on medium speed and beat until the flour is just incorporated.
- Divide the cake batter evenly into the two prepared cake pans.
- Place in the preheated oven and bake for 30 to 35 minutes or until the cake is done. Place a toothpick in the center of the cake and if it comes out clean or with moist crumbs, it’s done.
- Let cool 10 minutes in the cake pan before turning out onto a cooling rack to cool completely.
- Once the cakes are completely cooled, place the first layer on a cake plate.
- Add a layer of buttercream frosting to the top of the cake and spread out evenly with an angled spatula.
- Place the second layer of cake on top of the frosting, giving it a gentle push down.
- Add several scoops of frosting on the top of the cake and begin spreading it evenly on the top and down the sides of the cake. Add more frosting if needed to get an even coat of frosting.
- Add some of the remaining frosting into a disposable piping bag fitted with the Wilton 1M tip and pipe tall swirls on top of the cake. I piped about 15 swirls and added a banana chip to each swirl.
Ganache
- In a small microwave-safe bowl, add in the 1/4 cup milk chocolate chips and 2 tablespoons heavy whipping cream. Microwave in 30-second intervals and stir after each interval until smooth. Let the ganache cool slightly so it isn’t too hot to handle.
- Pour the ganache into a sandwich bag and cut a small hole in one of the corner of the bags.
- Drizzle the ganache down the edges of the cake and up to the outside of the swirls.
- Place the cake in the fridge until you’re ready to serve it.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Do you have the recipe for German Buttercream frosting?
I am sorry there isn’t one on the site.
Hi
How much butter did you cut it down to and did you use vanilla flavor frosting for the cake.
Thanks. Will give it a go 🙂
Thanks. Will give it go 🙂
Hi, cake looks fab but I have a question. The ingredients says 2 eggs but I can’t see where in the recipe they are used? Can you let me know please. Thanks.
Hi Jane. I have fixed the recipe. Put the eggs in with the vanilla and give it a whisk just until the eggs are incorporated. Sorry about the inconvenience and I’m glad you brought it to my attention! I hope you enjoy the cake!
I just have to try these they look delicious
Your cake looks and sounds absolutely divine!