Kienows Banana Bavarian Whipped Cream Cake
Moist Layers of Freshly Sliced Bananas and Whipped Cream Filling

Prep: 30 min   Cook: 30 min   Yield: Two 9-in x 3-in loaves or four 9-in round pans

Ingredients:

Bavarian 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


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

Whip ingredients together to soft peaks.

Banana and Toasted Pecan Topping
3 bananas, thinly sliced
pecans, finely chopped for garnish

Instructions:

In a large mixing bowl blend together flour, sugar, baking powder, baking soda, salt, corn oil, mashed bananas, vanilla, buttermilk and egg yolks. 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 Bavarian cakes each 3 layers high (see picture above).
Pour batter into a greased and floured 18-in x 11-in 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-in x 11-in. 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 layers or arrange both on a large platter. Place wax paper strips under the edge of each rounds so the plate will stay neat while applying the frosting. Place one cake round on a plate, spread with filling, then some fruit slices. Place the second cake round, spread with whipped filling then banana slices. Place the third round. Do the same for each. Frost top and sides with the remaining whipped filling, sprinkle with finely chopped pecans. Remove wax paper strips. Refrigerate until ready to serve.

or

Bake in two 9-in round 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 baked rounds so the plate will stay neat. Place one split layer on plate, spread with whipped filling, add a layer of banana slices. Add the second layer, do the same adding banana slices to this layer. Add the third layer, spread with whipped cream filling and the remaining banana slices. Top with the final layer and frost the top and sides with the remaining whipped cream filling; sprinkle with chopped toasted pecans. Remove wax paper strips. Refrigerate until ready to serve. Enjoy!

Wine recommendation: Pinot Gris; Chardonnay