Banana Cream Cake – Light and fluffy white cake layers with banana cream filling, toasted graham crackers, whipped cream and salted caramel.
My Banana Cream Cake is inspired by the popular Magnolia Bakery banana cream pudding and stacked like my favorite Milk Bar Cakes. If you’ve had Magnolia Bakery’s banana cream pie, you probably dream about it often like I do! It’s one of my favorite New York City treats.
I first developed this recipe for my nephew’s birthday a few years ago. As I was coming up with the cake, and thinking about all the flavors and textures I wanted to add to it, I knew it needed to be stacked like a Milk Bar cake. (If you’re not familiar with Milk Bar, I highly recommend you check out their website and even buy their cookbook. There are so many amazing, unique recipes.)
There’s a couple reasons I choose to stack a cake Milk Bar style. The first being that it has a lot of elements in it (like my Tonight Show Cake) and the acetate paper will better support the cake. The second being that it has softer fillings that won’t hold up as well with a coat of frosting around them.
Another Milk Bar inspired element of this cake is the banana milk soak. Adding a little extra moisture to a naked cake is never a bad idea since these types of cakes don’t have a layer of frosting to protest the cake from drying out. And more importantly, this step adds even more flavor to the cake. You can’t go wrong with a soak!
Also layered in this cake: toasted graham cracker crumbs, salted caramel, and fresh whipped cream. Basically heaven in a cake. You can also add in fresh sliced bananas if you plan to serve the cake that same day.
Oh, and one little note about serving this beauty – serve it cold, or things will get pretty messy when you’re cutting the cake.