Best Banana Whipped Cream Cake Recipes

BANANA NUT CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Heat oven to 350*.
• Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
• Measure all ingredients except frosting into large mixing bowl.
• Blend 1/2 on low speed, scaping bowl constantly.
• Beat 3 minutes on high speed scraping bowl occasionally.
• Pour batter into pan (s).
• Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
• Cool.
• Before serving frost cake with whip cream frosting, and garnish with banana slices.
• WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
• sugar.
• Fold in 1 tsp vanilla.
• Yields 2 cups.

BANANA WHIPPED CREAM CAKE

Steps:

• 1. Prepare 2 8-9 inch round cake pans with shortening and flour. Preheat oven to 375 degrees.
• 2. In a large mixing bowl, mix eggs, vanilla, and sugar. Add dry ingredients and mix well. Stir in bananas except extra banana slices.
• 3. Pour batter into prepared pans and bake at 375 for about 25 minutes until golden and a toothpick inserted in the center of pan comes out clean.
• 4. Let pans sit for 10 minutes and remove to cool completely
• 5. Whip the cream with sugar and salt until stiff peaks form. Stir in vanilla.
• 6. Frost bottom half of cake. Dip slices of banana in lemon juice and put on top of bottom half. Repeat with 2nd layer frosting the sides also.
• 7. Keep cake refrigerated.

BANANA CAKE WITH CRUNCHY N'DIZI AND BANANA WHIPPED CREAM

Steps:

• Preheat the oven to 350ºF. Butter and flour a 9-inch square baking pan.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
• In a large bowl, beat the butter, sugar, lemon zest, and vanilla with a mixer until fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the banana, and then the flour mixture into the batter, alternating with the yogurt, until blended.
• Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a knife inserted in the center comes out clean.
• Let the cake cool in its pan for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
• N'Dizi.
• Preheat the oven to 400ºF.
• Warm a skillet over medium-high heat and add the banana rounds and water to the skillet, cover and let steam for 1 minute.
• Drain the liquid.
• Dip the banana rounds in melted butter, coat with chopped nuts and set on a baking tray.
• Bake for 4 minutes, then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted.
• Banana Whipped Cream.
• Beat the cream, vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana.
• To serve, cut the cake into squares and top with the Banana Whipped Cream and Crunchy N'Dizi.

BANANA CREAM CHIFFON CAKE WITH WHIPPED CREAM FILLING

Steps:

• Sift flour, sugar, baking powder, and salt together.
• Make a well in the dry ingredients.
• Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
• Beat really good.
• Beat egg whites and cream of tartar together.
• Beat very stiff; do not under beat.
• Do not stir; just fold the beaten egg whites very gently into the banana mixture.
• Pour batter into an ungreased angel food pan.
• Bake 50 minutes. at 350 degrees
• When baked, turn pan upside down and cool.
• When cake is cold, split crosswise 3 times into 3 layers.
• Spread with whipped cream filling between layers and top.
• WHIPPED CREAM FILLING:.
• In a chilled bowl, beat the whipping cream very stiff.
• Add vanilla and powdered sugar gradually.

CARAMELIZED BANANA UPSIDE-DOWN COCONUT CAKE & COCONUT WHIPPED CREAM

Steps:

• NOTE: This recipe is designed for a 10-inch cast iron skillet, but it can also be made in a 10-inch cake pan or a 12-inch cast iron skillet. To make it in a cake pan, prepare the topping in a separate saucepan first, add it to your cake pan, and then continue with the recipe as usual. If you make it in a 12-inch skillet, it'll produce a thinner cake, may require an extra banana or two, and may take about 5 minutes less to bake. Because cast iron can vary, no matter what size you use, be sure to check the cake's doneness early and often, starting around 20 minutes, with a toothpick inserted into various spots.
• Toast coconut flakes: Preheat oven to 350 degrees F. Spread flakes out on baking sheet. Bake for a few minutes, stirring every minute or so, until the coconut is lightly browned (watch it like a hawk). Transfer to a plate to let cool.
• Make cake: In a 10-inch skillet (see note above about using different pan sizes), melt the butter over medium-high heat. Stir in the brown sugar, ground ginger, crystallized ginger, and salt and simmer for 4 minutes, whisking constantly. Be careful - hot sugar is no joke! After 4 minutes, remove the mixture from heat and add the bananas as close together as possible, fitting as many in as you can.
• In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil and coconut milk and whisk like a crazy person for 1 minute. Add the egg and vanilla and whisk it in well. Pour the batter over the banana mixture, evening it out with a spatula.
• Bake 25-30 minutes or until it's lightly brown on top and a toothpick inserted in various parts of the cake comes out with just a few moist crumbs. Let cool in the pan for exactly 5 minutes (any more and it will harden in the pan, and less and it might fall apart) before running a knife around the edge of it and carefully (use oven mitts! hold both sides of the skillet, holding the plate on with the heels of your hands! enlist a spotter! did I mention that hot sugar is no joke?) invert it onto a large serving platter.
• Make coconut whipped cream: Using a spoon, remove the cold coconut solids from each can of coconut milk (save the coconut water for other uses). Place it in a chilled bowl with vanilla and powdered sugar. Whisk like the dickens with a chilled beater until it has a whipped cream-like consistency (this probably took over 10 minutes with my electric mixer, but it's worth it). Serve cake warm with a big dollop of cold coconut whipped cream and a sprinkle of toasted coconut.
• You don't see many product reviews on Willow Bird Baking, because I'm choosy with how I share this space. My choosiness reflects my own ideals for Willow Bird in addition to my respect for the community we have here. When I get the opportunity to work with a company I genuinely love and use in my own kitchen, though, I'm always thrilled to share. McCormick is just such a company, and I'm excited to share their forecast of upcoming flavor trends.
• Disclosure: McCormick sent me a Flavor Forecast Immersion Kit of ingredients, and compensated me for other ingredients and for my time and creative energy. I value my readers such that all opinions expressed on Willow Bird are always my own.