Prepare to revolutionize your dessert game with a show-stopping Banana Cake that's about to become your new obsession! Imagine a moist, tender cake bursting with ripe banana flavor, topped with a decadent Kahlua-spiked whipped cream that will make your taste buds dance with joy. This isn't just another banana cake - it's a culinary experience that transforms a classic comfort food into a sophisticated, grown-up treat that's guaranteed to impress at any gathering or satisfy your most indulgent dessert cravings.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup heavy cream
- 2 tablespoons Kahlua
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add mashed bananas to the butter-sugar mixture and mix until well incorporated. Then beat in eggs one at a time, ensuring each is fully blended before adding the next.
- Stir in vanilla extract and mix until combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure no lumps remain.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the Kahlua whipped cream, chill a mixing bowl and whisk attachment in the refrigerator for 15 minutes before preparing.
- In the chilled bowl, whip heavy cream until soft peaks form. Gradually add Kahlua and powdered sugar, continuing to whip until stiff peaks develop.
- Once the cake is completely cooled, spread or pipe the Kahlua whipped cream over the top.
- Optional: Garnish with banana slices or a light dusting of cocoa powder before serving.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more intense the flavor will be. This is your secret weapon for an incredibly moist cake.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Chill Your Whipping Cream Tools: For the fluffiest Kahlua whipped cream, refrigerate your mixing bowl and whisk attachment for at least 15 minutes before whipping.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of the cake.
- Cool Completely: Allow the cake to cool entirely before adding the Kahlua whipped cream to prevent melting and ensure perfect presentation.Pro Tip: For an extra touch of elegance, consider garnishing with a light dusting of cocoa powder or some fresh banana slices just before serving!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 90mg
