Banana Whipped Cream Cake
Banana Bavarian Cream Cake


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This Bavarian banana whipped cream cake recipe was probably the most popular requested cake from Kienow's Bakery in Portland Oregon, once it was sampled everyone ordered it again and again... it was made fresh daily. I obtained this coveted recipe from the local FoodDay newspaper, here it is... it's a classic! You can make it in a sheet pan or as a layer cake, either way, the taste is excellent.... it's really really good, a perfect banana Bavarian cake recipe especially for a large crowd.. the flavors will knock your socks off! See more of my Gourmet Desserts  with photographs

Banana Cream Cake
Bavarian Banana Whipped Cream Cake


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Kienows Banana Bavarian Whipped Cream Cake
photograph created by www.finedinings.com
recipe adapted from Kienow's Bakery, Portland OR



Recipe Type: Cake, Banana, Dessert

Total Time: 1 hr

Prep: 30 min
Cook: 30 min
Yield: Two 9-in x 3-in loaves or four layer 9-in round cake
Servings: Serves Many
Level: easy


Ingredients:

Banana Cake
2 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoon baking soda
1 teaspoon salt
1/2 cup corn oil
1 cup ripe bananas, mashed (approximately 2 bananas)
2 teaspoons vanilla
1/3 cup buttermilk
2 egg yolks


Meringue
2 egg whites
1 teaspoon cream of tartar
1/2 cup granulated sugar


Whipped Cream Filling
& Frosting (double this recipe if using 18-in x 11-in sheet pan)
2 cups whipping cream
1 teaspoon vanilla
1/2 cup powdered sugar

Whip ingredients together to soft peaks.


Banana Filling
3 bananas, thinly sliced
pecans finely chopped for garnish

Preparation:

Make the cake: In a large mixing bowl blend together flour, sugar, baking powder, baking soda, salt, corn oil, mashed bananas, vanilla, buttermilk and egg yolks. Make meringue (recipe above) to fold into batter.

Make the meringue: In a separate bowl beat ingredients together to stiff peaks. Fold meringue into batter.

Bake in your choice of pans ....... in an 18-in x 11-in
sheet pan or two 9-inch round pans as follows:


Bake in sheet pan
(this method will make two loaf sized cakes each 3 layers high
(see picture above)
Pour batter into a greased and floured 18-inch x 11-inch sheet pan. Bake at 350 degrees F. for 20 to 25 minutes. Remove from oven to cool on a rack. Cut in half horizontally to make two cakes 9-inch x 11-inch. Cut each into 3 equal strips making a total of six pieces 9-inches by approximately 3-2/3-inches.

Use separate serving plates for each three layer cake or arrange both on a large platter. Place wax paper strips under the edge of each cake so the plate will stay neat. Place one cake strip on a plate, spread with whipped cream filling, add a layer of sliced bananas. Add the second cake layer, spread with whipped cream filling then add sliced bananas. Add the third cake layer. Do the same for each cake. Frost top and sides with the remaining whipped cream filling, sprinkle with finely chopped pecans. Remove wax paper strips. Refrigerate until ready to serve.


or

Bake in two 9-inch round cake pans
(this method will make a four layer round cake)
Pour batter into two greased and floured 9-inch round pans. Bake at 325 degrees F. for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven to cool on a rack. Cut each in half horizontally to make a total of four layers.

Place wax paper strips under the edge of the cake so the plate will stay neat. Place one split cake layer on plate, spread with whipped cream filling, add a layer of sliced bananas. Add the second layer, do the same adding sliced bananas to this layer. Add the third cake layer, spread with whipped cream filling and the remaining sliced bananas. Top with the final cake layer and frost the top and sides with the remaining whipped cream filling; sprinkle with chopped pecans. Remove wax paper strips. Refrigerate until ready to serve.

Wine recommendation: Pinot Gris; Chardonnay





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