Jamaican Banana Cake with Banana CreamWe originally adapted this banana cake recipe for use at the Cabaret 2005 dinner and other Lawrence International ethnic events. It has since become one of our most requested desserts, especially as a finish for Caribbean menus. The banana cream sauce is the star of the show. It is also an outstanding topping for chocolate or spice cake.
Stand or handheld mixer with bowl and paddle
Spatula or mixing spoon
Measuring cups and spoons
9×12 cake pan
Jamaican Banana Cake ingredients:
6 oz (1 sticks) butter, room temperature
2 ¬ C granulated sugar
2 tsp vanilla extract
6 large eggs
1 ¬ C mashed ripe banana pulp
3 2/3 C sifted cake flour*
1 tsp baking powder
tsp baking soda
_ tsp salt
_ C buttermilk
*If you have only all-purpose flour on hand, you can substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup of cake flour.
1 C mashed ripe banana pulp
¬ C sugar
1/2 tsp nutmeg
1 C heavy or whipping cream
1 tsp vanilla extract
1) With the mixer on medium speed, cream the butter, sugar and vanilla until light and fluffy.
2) With the mixer running, add eggs one at a time and mix thoroughly to incorporate.
3) Add mashed banana pulp.
4) Measure flour, baking powder, baking soda and salt into a bowl. Stir or whisk well, or sift together.
5) With mixer on low speed, add dry mixture to the creamed mixture, alternating with buttermilk.
6) Prepare the baking pan with butter or pan spray. Flour the pan and tap out excess. Bake at 350 F for 25-30 minutes, until a wooden pick tester comes out clean.
7) Cool to room temperature. For a nicer top finish, dust with powdered sugar.
8) Prepare Banana Cream: Combine all ingredients using a food processor or mixer. Mix until smooth. Chill and serve with banana cake.