Banana cake is very simple to prepare and perfect for storing ripe bananas. This is one of those recipes that is prepared in each house in a different way. We can see recipes with a shortcrust pastry base, with the classic cookie and butter mixture…
The one we are going to see today is very simple and delicious. The combination of the shortcrust pastry base with the creaminess of the vanilla cream and banana is totally irresistible.
We will keep the cake in the refrigerator and, although the ideal is to consume it once the cream has cooled, we can prepare it in advance and it will last perfectly for a couple of days in the cold.
We will arrange the cream on the cake to taste. On this occasion, we have opted for a more “rustic” decoration, but we can also put it in a pastry bag with a star nozzle and make a more elegant or festive decoration. Besides, we can decorate the cake with chocolate chips white or black, to make it even more delicious.Marina Corma
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes (plus cooling time)
- Rations: 10
- Category: cake shop
- Type of cuisine: American
- Calories per serving (kcal): 298
Banana cake ingredients
- 1 sheet of shortcrust pastry or shortcrust pastry
- 480 g whole milk
- 4 egg yolks M
- 100 g white sugar
- 60 g cornstarch
- 1 teaspoon vanilla paste or extract
- 4 ripe bananas
- 200 g cold whipping cream (minimum 35% fat)
- 30 g icing sugar
How to make banana pie or banana cream pie
Preheat the oven to 180ºC with heat up and down. We put 1 sheet of shortcrust pastry in a mold of about 23 cm in diameter and arrange it well. We can cut the excess dough or fold the edges inward, to taste. Prick the base with a fork so that it does not puff up during baking. Bake for 30 minutes, with heat up and down, until golden.
We remove the base from the oven and let it cool completely on a rack.Marina Corma
We prepare the filling cream. To do this, we put 480 grams of whole milk in a saucepan along with 4 M egg yolks, 100 grams of white sugar, 60 grams of cornstarch and 1 teaspoon of vanilla paste. We mix very well and bring to low heat, stirring constantly until it thickens. We reserve covered with transparent film so that it does not create a crust.Marina Corma
Peel and cut into slices 3 ripe bananas. We reserve the remaining banana for decoration.
We put the banana slices on the base of the cake.Marina Corma
We pour the cream, arranging it well with a spoon or spatula so that there are no gaps and we smooth it with a spatula. We cover with film and put it in the refrigerator for at least 4 hours, so that the cream settles.Marina Corma
Before serving, whip 200 grams of cold whipping cream with 30 grams of icing sugar until the cream is very firm.
We decorate the cake to taste with the whipped cream. We can simply spread it over the surface or make a more attractive decoration and use a pastry bag.Marina Corma
We cut 1 banana into slices, the one we had reserved, and place them on the cream.
We serve the cake cold.Marina Corma
Easy Preparation Summary
- We bake the base in a mold at 180 ºC for 30 minutes
- We let it cool
- We prepare the cream with the milk, the yolks, the sugar, the cornstarch and the vanilla over low heat.
- Peel and cut 3 bananas
- We place the banana on the baked dough
- We pour the cream and put it in the refrigerator for at least 4 hours.
- We whip the cream with the icing sugar
- We decorate the cake with the cream
- We add banana slices
- We serve cold