Moist Banana Layer Cake with Honey Buttercream
Serves 2
45 mins prep
35 mins cook
120 mins Frosting & Filling Time
200 mins total
Two layer moist banana cake with a banana crémeux filling and light silky honey buttercream frosting.
Banana Cake
ozcake flour*see notes
tspbaking soda
ozsoftened salted butterEuropean style 82% butterfat
ozmashed ripe bananasabout 3 large bananas
ozeggs
Banana Crémeux Filling
batchbanana crémeux
Honey Buttercream Frosting
- batcheshoney Swiss meringue buttercream
Decoration
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Banana Crémeux
Make the banana crémeux a day ahead and store in the fridge.
batch banana crémeux
Banana Cake
Preheat the oven to 350℉ (180℃). For fan assist lower oven temp by 25°. Prep two 8-inch round cake pans with oil spray and line the bottoms with parchment paper.
Combine the sugar and lemon zest together in a small bowl and rub together with your fingertips to release the lemon oils. Set aside.
oz granulated sugar
zest from one large lemon
Blend over-ripe bananas, crème fraiche, vanilla and eggs in a food processor until combined. It should have a milkshake consistency.
oz crème fraiche
oz mashed ripe bananas
tsp vanilla bean paste
oz eggs
In the bowl of a stand mixer, hand whisk together flour, lemon sugar, salt, baking powder, baking soda.
oz cake flour
tsp baking soda
tsp baking powder
tsp fine sea salt
Using the paddle attachment on medium-low speed, beat in the softened butter and oil until it resembled wet sand. About 2 minutes.
oz softened salted butter
oz sunflower oil
With the mixer still on, slowly pour in half of the banana mixture. Beat until well combined (1 minute). Pour in the second half of the banana mixture and mix until you have a smooth thick batter. About 1-2 minutes.
Scrape the bottom and sides of the bowl as needed.
Divide the batter evenly between the two pans. Spread and level the batter with an offset spatula.
Place the pans on the middle oven rack and bake for 28-33 minutes. You'll know the cakes are done when the top springs back with a gentle finger press and a toothpick inserted into the center comes out clean.
Transfer cake pans to a wire rack and cool for 10 minutes. Then, invert the pans upside down onto the rack, remove cakes from their pans and peel away parchment paper. Let the cakes cool upside down. They should be about 3.5cm (1.3-inches) thick.
Once cakes are fully cooled, carefully wrap them in plastic wrap and store at room temp until ready to assemble. (up to 1 day) Or place them into the fridge for about 30 minutes to slightly firm. Cold cakes will be easier to handle during assembly.
Honey Buttercream
Make two batches of honey buttercream if you want one for the cake frosting and a second to add piped decoration frosting. It's best to make two batches, as I find one is enough for my stand mixer to handle.
1,2 honey Swiss meringue buttercream
Cake Assembly
Place one layer of cake upside down on your serving dish. Pipe an outer ring of honey buttercream across the top, staying inside the edge. This will work as a barrier to hold in the crémeux.
Pipe the crémeux in a spiral inside the ring of frosting to cover the cake. Smooth lightly with an offset satula.
Next, place the second layer of cake also upside down on top of the first. Frost the sides and top of the cake with buttercream and smooth.
Pipe any additional frosting decoration across the cake and sprinkle with edible flowers. The rémeux is also stable enough to be piped in dollops.
edible flowers
Leftover crémeux can be served alongside the cake or saved for serving with fresh fruit.