Banana Cream Cheesecake cake
Components:
For the Cake of Bananas
- 190 grams or 1 1/2 cups all-purpose flour
- 200 g or 1 cup of granulated sugar
- One-half tsp baking powder
- One-half tsp baking soda
- 1/4 tsp salt
- Half a cup (115 grams) of softened unsalted butter
- Two big eggs
- Buttermilk (or ordinary milk with a spoonful of lemon juice) in a half-cup (120 ml) measure
- One tsp vanilla essence
- One cup, mashed (2–3) ripe bananas
Regarding the Filling of Cheesecake:
- One package (8 oz) softened cream cheese
- 100 g or 1/2 cup of granulated sugar
- One big egg
- Half a teaspoon of extract from vanilla
- 60 ml, or 1/4 cup, sour cream
Regarding the Banana Cream Garnish:
- 240 ml, or one cup, heavy cream
- Two tablespoons of sugar powder
- One tsp vanilla essence
- one or two ripe bananas, cut
- Garnish with more graham cracker crumbs or crushed Nilla wafers (optional).
Guidelines:
Get the banana cake ready:
- Set the oven temperature to 350°F (175°C). Two 8-inch round cake pans should be lined with parchment paper or greased and floured.
- Mix the flour, sugar, baking soda, baking powder, and salt in a medium-sized bowl.
- Using an electric mixer, beat the softened butter in a large bowl until it becomes light and fluffy. One egg at a time, adding and beating thoroughly after each addition.
- Add the vanilla extract and mashed bananas and stir.
- Add the dry ingredients to the banana mixture gradually, starting and finishing with the dry ingredients and alternating with the buttermilk. Blend until barely mixed.
- Evenly divide the batter among the cake pans that have been prepared, then smooth the tops.
- When a toothpick put into the center comes out clean, bake for 25 to 30 minutes. After allowing the cakes to cool in the pans for ten minutes, move them to a wire rack to finish cooling.
Get the cheesecake filling ready.
- Reduce the oven’s temperature to 325°F (163°C) while the cakes are cooling.
- Using an electric mixer, beat the softened cream cheese until it becomes smooth.
- Beat in the powdered sugar until thoroughly mixed.
- Add the egg, sour cream, and vanilla extract and mix until smooth and creamy.
- Pour the cheesecake mixture into an 8-inch round cake pan or springform pan that has been buttered.
- Bake until the cheesecake is set and the edges start to turn a light golden color, about 25 to 30 minutes. Allow it to reach room temperature before chilling it completely in the refrigerator.
Put the Cake Together:
- If needed, level the tops of the cheesecake and banana cakes once they have cooled fully.
- Arrange a single layer of banana cake onto a cake stand or serving dish. Evenly cover the cake layer with a layer of cheesecake filling.
- Place the second layer of banana cake on top and gently press to firmly attach.
Assemble the topping of banana cream:
- Beat the heavy cream, powdered sugar, and vanilla extract in a medium-sized bowl until stiff peaks form.
- The whipped cream should be piped or spread over the cake’s sides and top.
Accessory:
- Place slices of banana over the whipped cream. For more texture and taste, you can optionally top with crushed Nilla wafers or graham cracker crumbs.
Cool and Present:
- To allow the flavors to mingle and the cake to solidify, place the assembled cake in the refrigerator for at least one to two hours before serving.
- Cut and savor!
Advice for Baking the Ideal Banana Cream Cheesecake:
- Banana Ripeness: For the finest flavor and sweetness in the cake, use very ripe bananas.
- Cream Cheese: To prevent lumps in the cheesecake filling, make sure the cream cheese is completely softened.
- Chilling Time: The cake will set correctly and the flavors will merge beautifully if it is allowed to cool.
Perfect for any occasion, this Banana Cream Cheesecake Cake is a wonderful combination of banana cake, creamy cheesecake, and whipped cream. Savor each rich mouthful!