Does banana cream cake need to be refrigerated?

Absolutely. Banana cream cake contains dairy-based whipped cream and banana custard, both of which require refrigeration to stay safe and delicious. Store your cake in an airtight container in the fridge and consume within 3 to 4 days. For best texture and flavor, let it sit at room temperature for 10–15 minutes before serving.

Why did Sara Lee stop making banana cake?

Sara Lee’s banana cake was a nostalgic favorite, but it was discontinued due to corporate streamlining or changing consumer preferences. The exact reason hasn’t been publicly confirmed, but many fans have since turned to homemade banana cream cake recipes to recreate that soft, nostalgic flavor.

What type of cream is best for cakes?

The best cream for banana cream cake is heavy whipping cream . It contains at least 36% milk fat, making it ideal for whipping to stable peaks. It holds its shape better than light cream and delivers the lush, airy texture that defines this cake.

How long does banana cream cake last in the fridge?

Banana cream cake will keep well in the refrigerator for up to 4 days. After that, the whipped cream may begin to separate and banana slices can turn brown. To maintain appearance, add fresh banana slices just before serving and brush them lightly with lemon juice to prevent browning.

Banana Cream Cake Recipe | Moist, Rich & Easy to Make

Description

Moist and fluffy banana cream cake layered with creamy custard and garnished with banana slices.

Ingredients

Scale

3 ripe bananas (mashed)
2 cups cake flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk
3 large eggs
1 tsp vanilla extract
1 cup sugar
½ cup unsalted butter (softened)
For custard: 2 ripe bananas (mashed), 1 tbsp cornstarch, 2 tbsp sugar, ¾ cup milk, 1 tbsp sour cream or Greek yogurt
2 cups heavy whipping cream
2 tbsp powdered sugar
Fresh banana slices, vanilla wafers, or white chocolate (for topping)

Instructions

Preheat oven to 350°F (175°C) and line two 8-inch round pans with parchment paper.
In one bowl, whisk cake flour, baking powder, baking soda, and salt.
In another bowl, mix mashed bananas, eggs, buttermilk, vanilla, butter, and sugar until smooth.
Gradually mix dry ingredients into wet until just combined. Do not overmix.
Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool cake layers completely.
For banana custard, mix mashed bananas with cornstarch, sugar, and milk in a saucepan. Cook until thickened. Stir in sour cream and cool completely.
Whip heavy cream with powdered sugar until soft peaks form.
Place one cake layer on plate, pipe a ring of whipped cream around edge, fill center with banana custard.
Top with second cake layer and frost entire cake with whipped cream.
Decorate with banana slices, wafers, or shaved white chocolate just before serving.

Notes

Refrigerate cake for at least 1 hour before serving. Add banana slices just before serving and brush with lemon juice to prevent browning.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 24g
Sodium: 210mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg

Keywords: banana cream cake, banana dessert, whipped cream, banana custard, moist cake