Banana Cream Cake Recipe

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A slice of banana cream cake

Ingredients

Sponge

  • 180 g of chocolate sponge mix
  • 3 eggs
  • 45 ml of milk
  • 45 g of butter (melted)

    • Banana filling

  • 300 g of banana flesh (sliced)
  • 30 g of butter
  • 30 g of caster sugar
  • ¼ tsp of nutmeg
  • 2 tbsp of brandy

    • Cake Decoration

  • 200 g of fresh cream (whipped)
  • 100 g of puff pastry

    • Preparation

    1. Preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper before you proceed to make sponge cake.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely.
    6. Split into 3 layers.
    7. To make banana filling, heat up pan, melt the butter and caster sugar.
    8. Add in banana sloes, cook until bananas slightly tender.
    9. Add in nutmeg and brandy, dish up.
    10. Spread fresh cream over sponge cake, then spread with cooked banana.
    11. Spread fresh cream over banana and sandwich with another slice of sponge cake until finished.
    12. Coat cake with fresh cream.
    13. Bake puff pastry until golden in color.
    14. Leave to cool and crush.
    15. Coat puff pastry over the cake.
    16. Decorate as desired.

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