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Creamy, fluffy, moist tastes this banana cream cheese cake. The recipe for it is very simple and quick. The cake is ideal for dessert after dinner during the week or for a celebration. You can find a detailed banana cream cheese cake recipe with exact quantities and step-by-step instructions here at the very bottom.
Fluffy sponge cake, smooth cream cheese cream, fresh bananas
This banana cream cheese cake consists of the fluffy moist sponge cake layers. The delicate cream of cream cheese and cream combines perfectly with the fluffy dough. Bananas give the cake a special fresh fruity flavor.
Make sponge cake the day before
You can make the sponge cake for the banana cream cheese cake the day before. Then let it cool thoroughly and store it overnight at room temperature, wrapped in airtight plastic wrap, for example. The next day, it’s easier to slice into multiple cake layers than right after baking.
How to decorate banana cream cheese cake?
I decorated my banana cream cheese cake very simply. I used a pastry scraper with serrations to draw a wavy pattern on the surface of the cake. It was then sprinkled with chopped hazelnuts.
You can decorate the cake according to your taste. Use a piping bag, among other things. Fill it, for example, with whipped cream and squirt flowers on the cake.
Replace bananas
Instead of bananas, you can make the cake with other fruits. In summer, fresh raspberries, strawberries or blueberries are perfect for this. The cake also tastes delicious with a mixture of bananas and other fruit.
This cake is
- creamy,
- fluffy,
- moist,
- soft,
- moderately sweet,
- very tasty,
- with fresh bananas,
- with cream cheese cream,
- with sponge cake base,
- easy and quick to make with ordinary ingredients,
- ideal for tea drinking with the family or a special occasion.
Simple banana cream cheese cake recipe
This cake recipe, which you can find below, is very easy and quick. You only need a few common ingredients for this. Maybe you already have them at home and you don’t have to go shopping for them.
For the cake you need to make an ordinary sponge cake. For the cream, whip all the ingredients briefly. Cut the bananas into slices. Now you can assemble the cake from all the ingredients.
If you make the sponge cake the day before, the cake will be ready even faster the next day.
How to make banana cream cheese cake: tips and tricks
- You can replace cornstarch in the sponge cake with the same amount of flour. However, cornstarch makes the sponge cake taste softer.
- You can soak the sponge cake with a simple sugar syrup if you want it to be moister.
- To bake the sponge cake, you will need a Ø 24 cm baking springform pan.
- Make a stick test to check if the sponge cake is done baking. To do this, insert a wooden skewer briefly into the center of the sponge cake and see if it comes out clean. Alternatively, you can gently press on the surface of the sponge cake with a finger about halfway down. If it springs back after you press it and no marks remain, it’s done.
- Let the sponge cake rest for at least 3 hours after baking. After that, it is easier to slice into cake layers.
- The cream cheese and cream for the cream must be cold so that they can be whipped well.
- You can adjust the amount of powdered sugar for the cream to taste.
Did you make the banana cream cheese cake yourself using this recipe? I look forward to your result, your star rating and your comment here below, how it turned out and tasted to you.
Not enough of the delicious pastry with bananas? Try some more:
- Banana muffins – quick recipe for fluffy muffins with bananas
- Mole cake: the best recipe for popular hill cake with bananas
- Chocolate banana bread: Recipe for moist chocolate cake with bananas
Banana cream cheese cake
Equipment
- Ø 24 cm large baking springform pan
Ingredients
for the batter
- 5 eggs
- 145 g sugar
- 130 g flour
- 20 g cornstarch
- 8 g vanilla sugar
- 1 pinch of salt
for the cream
- 450 g cream cheese cold
- 300 g cream cold
- 100 g powdered sugar
- 3 - 4 bananas
for the decorating (alternatively)
- some chopped nuts (hazelnuts for me)
Instructions
Preparation of the batter
- Line the bottom of the springform pan with baking paper.
- Beat eggs, sugar, vanilla sugar and salt to a light and fluffy mixture.
- Mix flour with cornstarch and fold it into the egg-sugar mixture to make an airy thick sponge batter.
- Pour the batter into the baking pan, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes and let it cool.
Preparation of the cream
- Whip cream cheese, cream and powdered sugar to a creamy mass.
Preparation of the cake
- Cut the sponge cake lengthwise into three equally thick cake layers.
- Peel bananas and cut them into slices.
- Spread two of the three sponge cake layers generously with the cream, spread banana slices on top and stack the cake layers on top of each other.
- Place the third sponge cake layer on top of the cake and spread it with the cream as well. Spread the sides of the cake with the remaining cream.
- Alternatively, sprinkle the cake with nuts and chill for about 2 hours.
Notes
- You can soak the sponge cake with a simple sugar syrup if you want it moister.
- Make a stick test to check if the sponge cake is done baking. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean. Alternatively, you can use a finger to gently press on the surface of the sponge cake about halfway down. If it springs back after pressing, and no marks remain, it is done.
- It is best to let the sponge cake rest for at least 3 hours after baking. After that, it is easier to slice into cake layers.
- You can adjust the amount of powdered sugar for the cream according to your taste.
- Note the detailed tips and tricks for making the banana cream cheese cake at the top of the post.