Banana and whipped cream cake

Delicious Banana and Whipped Cream Cake – a quick and refreshing dessert

Total time: 60 minutes (20 minutes preparation, 40 minutes baking)
Number of servings: 8

Are you looking for a quick, simple, and delicious dessert recipe? The Banana and Whipped Cream Cake is the perfect choice! This dessert not only satisfies the taste buds but also brings a touch of joy in every slice. Whether you serve it on a special occasion or simply want to treat your family, this dessert is always a good idea.

Recipe History

Banana cakes have a long history, loved by many cultures for their versatility. In the past, bananas were often used to add moisture and flavor to cakes, and the combination with whipped cream quickly became a favorite. This recipe has evolved over time, but its essence remains the same: a dessert that combines textures and flavors in a delicious way.

Ingredients for Banana and Whipped Cream Cake

*For the sponge cake:*
- 4 eggs
- 7 tablespoons of flour
- 7 tablespoons of sugar
- 3 tablespoons of water

*For the whipped cream:*
- 500 g whipped cream (ideally well chilled)
- 5 ripe bananas (medium size)
- 1 packet of vanilla pudding (prepared cold)
- 4 tablespoons of sugar

*For the syrup:*
- 4 tablespoons of sugar
- 200 ml water

*For decoration:*
- 1 banana (for decoration)
- chocolate flakes (optional)

Step by step – Guide for a perfect cake

1. Preparing the sponge cake

- Start by preheating the oven to 180°C. It is important to have the oven ready before placing the batter to ensure even baking.

- Separate the egg whites from the yolks. Use a clean, dry bowl to beat the egg whites, as any trace of fat can prevent them from whipping well.

- Beat the egg whites with an electric mixer until frothy. Gradually add the sugar (7 tablespoons) and continue mixing until the mixture becomes shiny and firm.

- In another bowl, beat the yolks with 3 tablespoons of water, then gently fold them into the egg whites, mixing with a spatula in an up-and-down motion.

- Sift the flour (7 tablespoons) over the egg mixture and gently mix to avoid lumps. It is essential not to overmix to keep the batter airy.

- Pour the mixture into a greased and lined baking tray, ensuring it is evenly distributed.

- Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, let it cool completely on a rack.

2. Preparing the syrup

- In a small saucepan, caramelize the 4 tablespoons of sugar. It is important not to stir the sugar while it melts, just gently move the pan to ensure even caramelization. When the sugar turns golden, carefully add the water (200 ml) and mix well. Let the syrup cool.

3. Preparing the cream

- In a large bowl, whip the cold cream until it becomes firm. It is recommended to use high-fat cream to achieve an airy and stable texture.

- Add the 4 tablespoons of sugar and the packet of vanilla pudding and mix again to combine the ingredients.

- Mash the 5 ripe bananas with a fork or blender until you get a smooth puree. Gently fold the banana puree into the whipped cream, mixing lightly to maintain volume.

4. Assembling the cake

- Once the sponge cake has completely cooled, cut it into two or three layers, depending on your preference.

- Take each layer of sponge cake and generously soak it with the caramelized sugar syrup, ensuring it is well soaked but not soggy.

- Spread a layer of whipped cream over the first layer of sponge cake, then add another layer of sponge cake. Continue alternating layers of sponge cake and cream until the end, finishing with a layer of cream on top.

5. Decorating the cake

- Use a spatula to smooth the cream on the surface of the cake. Decorate with banana slices and sprinkle chocolate flakes for an attractive appearance.

- Let the cake chill in the refrigerator for at least 2 hours to allow the flavors to meld.

Helpful tips for achieving a perfect result

- Ensure all ingredients are at room temperature before starting preparation to achieve a homogeneous mixture.

- If you want to add a hint of flavor, you can incorporate a little vanilla essence into the whipped cream.

- Use well-ripened bananas, as they will add sweetness and a creamy texture.

Possible variations

- You can add chopped nuts or almonds to the cream for an extra crunch.

- Instead of bananas, you can experiment with other fruits like strawberries or peaches to create a cake with a different flavor.

Delicious combinations

This banana and whipped cream cake pairs wonderfully with a cup of aromatic coffee or a fruit tea. Additionally, serving it with vanilla ice cream will turn the dessert into a decadent experience.

Nutritional information

One serving (approximately 1/8 of the cake) contains about 320 calories, being a good source of carbohydrates and healthy fats from the cream. Bananas provide essential vitamins such as vitamin C, B6, and potassium, contributing to a balanced diet.

Prepare this banana and whipped cream cake and enjoy every bite! It is a dessert that will bring smiles to your loved ones' faces and will surely become a favorite in your family. Enjoy!

The sponge cake: Separate the egg whites from the yolks and beat them well, then add the sugar, followed by water, and finally mix in the flour gently with a spatula from bottom to top. Pour the mixture into a greased and lined baking tray and place it in the oven. Once the sponge cake is baked, let it cool, then cut it into two or three layers, depending on the size of the tray used. The syrup: Caramelize the sugar and extinguish it with water, then soak the sponge cake with the syrup. The cream: Whip the cream and then add 4 tablespoons of sugar and the pudding powder (this is a pudding that is prepared cold), mix well, and then add finely crushed bananas. Soak the sponge cake well, add the cream, followed by another layer of soaked sponge cake and cream... cover with cream or whipped cream. Decorate with bananas and candies. Chill for 2 hours. PS: Since the little ones ate the plain sponge cake, I had to give it this shape.

 Ingredients: Sponge Cake: 4 eggs, 7 tablespoons of flour, 7 tablespoons of sugar, 3 tablespoons of water. Cream: 500 g of whipped cream, 5 ripe bananas (they were smaller), 1 vanilla pudding (chilled), 4 tablespoons of sugar. Decoration: 1 banana, chocolate flakes. Syrup: 4 tablespoons of sugar, 200 ml of water.

 Tags:  cake bananas whipped cream