Strawberry Banana Buttercream Cake
This strawberry banana buttercream cake is a flavorful and memorable dessert that requires a bit of skill in the kitchen but is well worth the effort.
Equipment
- 10-inch springform cake pan
- Large Pot
- Piping bag
Ingredients
- 8 eggs
- 3/4 cup sugar
- 1 1/3 cups flour
- 1/3 cup corn starch
- 1 tbsp baking powder
- 4 bananas, roasted
- 1 ripe banana
- 6 1/2 sticks butter, softened
- 6 1/4 cups powdered sugar
- 2 tbsp vanilla extract
- 8 oz strawberries, sliced
- 4 bananas, sliced
- banana slices for decoration
- strawberry slices for decoration
- honey to drizzle
- fresh mint leaves for decoration
Instructions
- Beat the eggs and sugar until creamy. In a separate bowl, mix the flour with the corn starch and baking powder. Gradually sift the dry ingredients into the wet mixture and stir until smooth. Pour the cake batter into a greased 10-inch springform cake pan, transfer the pan to a preheated oven, and bake the cake at 350°F for 40 minutes.
- Once the cake has cooled, score the top of cake vertically at regular intervals in the shape of a wedge. The cuts should be about ½-inch wide at the top and the tips of the wedges should end about ⅓ of the way from the bottom of the cake. Make sure not to cut all the way through the cake.
- Place a large pot on its side and fix it in place to prevent it from rolling away. Place the cake that you've cut wedges into on top of the side of the pot. This will open up the wedges in the cake.
- Place 4 bananas in the oven while it's still hot and cook at 350°F for 15 minutes. After 15 minutes, take the 4 cooked bananas out of the oven (they should be dark brown or black by now) and cut a small hole in the end of each banana. Squeeze the warm banana puree out through the openings into the opened wedges in the cake.
- Mash a ripe banana with a fork. Add the softened butter and whip with a mixer until creamy. Add the powdered sugar and vanilla extract and mix until smooth. Spoon the buttercream frosting into a piping bag and pipe layers of the banana buttercream frosting over the banana puree in each cake wedge.
- Slice the bananas and the strawberries. Alternate pressing the banana and strawberry slices into the banana buttercream frosting in the cake wedges.
- Carefully transfer the cake to a cake stand or serving platter with a flat surface. Frost the entire cake with the remaining banana buttercream frosting and refrigerate the cake for 30 minutes.
- Decorate the cake with strawberry slices and banana slices. Drizzle honey over the fruit and garnish with a few mint leaves.
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Notes
This banana cake requires a bit of skill in the kitchen, but it's well worth the effort. Anyone who thinks banana bread is boring should definitely give this banana cake recipe a try. It's also a great way to use overripe bananas. Happy baking!