Bavarian Banana Cream Cake (Kienow's Copycat Recipe)

Our Bavarian Banana Whipped Cream Cake recipe is a tribute to a bygone Portland favorite - Kienow's Bohemian Bakery's four-layer banana chiffon with fresh bananas and whipped cream frosting. Perfect for birthdays, celebrations, or a whenever you're craving the sweet taste of nostalgia.

Jump to:

• The Story Behind This Vintage Banana Cake
• What Is Bavarian Banana Whipped Cream Cake?
• Why You'll Love this Cake
• Quick Tips for Perfect Banana Chiffon Cake
• Ingredients You'll Need (and Why)
• Step-by-Step: How to Make Bavarian Banana Cake
• Serving, Storage & Make-Ahead Tips
• FAQ: Banana Cream Cake
• More Cakes You'll Love
• Bavarian Banana Whipped Cream Cake

The Story Behind This Vintage Banana Cake

Just like this recipe, I'm a little old-school - so I've included the story behind its inspiration. Feel free to read on if you love a bit of nostalgia, or scroll to the next section if you're ready to get cooking.

Of all the cakes and pastries that are or ever were, within and beyond the Rose City, few linger more vividly in east Portland's collective memory than the Bavarian Banana Whipped Cream Cake from Kienow's Bohemian Bakery.

If you grew up in Portland in the latter half of the 20th century, there's a good chance you remember Kienow's - "The Friendliest Market in Town." It wasn't just a grocery store; Kienow's was woven into the daily rhythm of our lives. It was the place your Pop went for groceries, where he'd set you in the cereal aisle and tell you to pick out any box you wanted, leaving you to weigh each choice on the all-important prize-vs.-taste scale while he finished his shopping. (When I was seven, I chose Honeycombs [eww] solely for the Bobby Sherman record on the back.) If you played your cards right, Pop'd get a treat to share from the Bohemian Bakery on your way out. And if it was your birthday, you might even get a Bavarian Banana Cake!

Every autumn, I like to add something new to my catalogue of German-inspired recipes. So when I saw a couple of childhood friends reminiscing about Kienow's legendary Banana Cream Cake online, I was inspired to resurrect this particular little piece of P-town food history. (Thanks for the nudge, Tracy & Linda!) When I later discovered it was my BFF's childhood birthday cake (and her dad's!), well, that totally iced it (!). It only took me a few weeks and a handful of test cakes to perfect!

The recipe I'm sharing here comes in great part from a vintage article in Oregonian food writer Barbara Durbin's long-running column, Barb's Mailbag, in which she credits food engineer Lynda Nestelle with creating the copycat version of Kienows' famous cake shared therein. With Lynda's recipe, Barbara's directions and tips, the anonymous notes scribbled in the margins of the actual recipe clipping I stumbled onto, and a multitude of lessons learned from my own extensive recipe testing, I'm delighted to pass this nostalgic and timeless dessert along to you.

What Is Bavarian Banana Whipped Cream Cake?

Bavarian Banana Whipped Cream Cake is a nostalgic bakery-style dessert with tender banana chiffon layers, fresh banana slices, and dreamy whipped cream frosting. (Despite its name, there's no custard filling - the "Bavarian" label is likely a nod to European bakery traditions.)

I can't say for certain whether this cake is an authentic Bavarian recipe, but bakeries like Kienow's (and today, New Seasons) have long sold versions under the same name. In an effort to solve this culinary mystery, I did a respectable amount of sleuthing on German recipe websites, and found plenty of variations of Schlagsahne-Bananenkuchen (whipped cream banana cake), so it seems legit. (Whoohoo - those three years of high school German are finally paying off!)

As for the cake itself, the layers are chiffon, meaning beaten egg whites (meringue) are folded into the batter. This gives the cake a lighter, more delicate texture than that of a banana bread-style cake. This step adds a bit of complexity to the process, so I wouldn't call this a beginner recipe - unless you're ready for a fun (and possibly messy) challenge. The good news? Every bit of effort pays off in a cake that's absolutely worth it.

Why You'll Love this Cake

This isn't just any banana cake - it's a slice of Oregon history. Here's why it's worth baking at home:

• Nostalgic flavor: This recipe pays tribute to the OG classic, with tender cake, fresh bananas, and pillowy whipped cream frosting.
• Show-stopping texture: The banana chiffon base is light and tender, yet sturdy enough to hold layers of fruit and cream.
• Crowd-pleasing appeal: Perfect for birthdays, family gatherings, or anyone who loves old-school bakery cakes. (One of our test cakes made it to a Labor Day BBQ and earned unanimous 5-star reviews!) (Thanks, Stacey & family!)
• Not too sweet: The natural banana flavor and lightly sweetened whipped cream frosting keep it balanced and refreshing.
• Light and refreshing: Likewise, it's rich and satisfying without being heavy.
• A conversation piece: It's a dessert with a story, guaranteed to spark memories for some and curiosity for others.

Quick Tips for Perfect Banana Chiffon Cake

• Use very ripe bananas for the cake batter and firm, just-ripe bananas for the filling.
• Mash bananas smooth and measure carefully - too much purée can weigh down chiffon. (Do not use defrosted frozen bananas or watery banana puree.)
• Use room temperature egg whites for the meringue (unless it is hot and humid, in which case, cold egg whites may actually work better).
• Fold meringue gently into batter in two stages - don't overmix.
• Line pan bottoms with parchment, but don't grease the sides.
• Bake immediately - don't open the oven door early or slam doors nearby.
• Chill baked cake layers before slicing and filling for cleaner assembly.
• Use cold heavy cream for making the whipped cream frosting.
• Chill your mixing bowl and beaters before whipping the cream.
• If you're serving outdoors, keep the cake refrigerated until just before serving - whipped cream softens quickly in warm weather.

Ingredients You'll Need (and Why)

• Cake flour: Low-protein cake flour keeps the chiffon tender; sift before measuring for accuracy. Better yet, sift it then weigh it. Do not use all-purpose flour.
• Corn oil: According to Barbara's column, corn oil produces a better texture, keeping the cake moist with a finer crumb.
• Granulated sugar: Sweetens and helps stabilize the meringue.
• Powdered sugar: Sweetens the whipped cream frosting without grittiness.
• Ripe bananas: Use very ripe, spotty bananas for the cake batter - full of flavor and natural sweetness. Use just-ripe bananas for the filling layers.
• Heavy whipping cream: Whips into soft peaks for a light, billowy frosting.
• Buttermilk: Adds tang and moisture, balances the sweetness, and provides an acid to work as a leavening agent with the baking soda.
• Eggs: Yolks enrich the batter, while whipped whites give the cake its lift.
• Xanthan gum: Improves crumb structure and enhances moisture retention in the cake, and acts as a structural stabilizer for the whipped cream. You can buy xanthan gum in the baking aisle and/or bulk section of your local grocery store.
• Vanilla bean paste (or extract): Warm, aromatic flavor - paste adds pretty flecks of vanilla in the frosting.
• Pantry staples: Baking powder and baking soda for rise, cream of tartar for meringue stability, and salt to balance flavors.

See recipe card for quantities.

Step-by-Step: How to Make Bavarian Banana Cake

TIP: This is one of the few recipes where I use both a stand mixer and a handheld mixer. The stand mixer is ideal for whipping the meringue, while the handheld works perfectly for mixing the batter alongside it.

Step 1: Prep the Pans & Oven

Preheat oven to 325℉ (160℃). Line the bottom of two 8-inch round cake pans with parchment paper. (You can use 9-inch cake pans, but the layers end up being much thinner.)

Do not grease or flour the sides of the cake pans: the chiffon cake batter needs to climb up the sides of the pans to achieve its full, fluffy height.

Step 2: Make the Meringue

1. In a clean bowl with clean beaters, beat egg whites lightly.
2. Sift in the cream of tartar. Continue beating on medium until soft peaks begin to form.
3. Gradually add sugar, a spoonful at a time, while continuing to beat.
4. Beat until the meringue forms stiff, glossy peaks.

If you need more guidance on making meringue, I found these tips and tricks for making meringue very helpful.

Step 3: Mix the Cake Batter

TIP: Weigh ingredients if possible. Chiffon cakes are sensitive to small ratio shifts.

In a large mixing bowl, sift together cake flour, sugar, baking powder, baking soda, and salt.

Add oil, mashed bananas, and vanilla. Beat with an electric mixer for 1 minute.

Add buttermilk and egg yolks; beat for another minute.

Gently stir about one-third of the meringue into the batter to loosen it. Then, gently fold in the remaining meringue with a spatula, cutting through the center and scraping the sides of the bowl until it is just combined.

TIP: This step is a little fussy. You need to fold the meringue into the batter just enough to combine them thoroughly - but no more than that. Underfolding will leave valleys and streaks; overmixing can make the cake tough.

Step 4: Bake Cake Layers

Divide batter evenly into prepared pans. Bake 40-50 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 30 minutes.

TIP: Get the cakes into the oven fast. Chiffon batter starts losing lift as it sits. Once the batter is mixed, portion and bake immediately.

Cool in pans for 10 minutes.

Run a thin knife blade around the edge of the cake pans, and then turn the cakes out onto wire racks to cool completely, topside up.

TIP: This is technically a chiffon cake; the internal structure is quite delicate and it can fall easily during the baking process. Do not, under any circumstances, open the oven door during the baking process "just to check" - your cake will fall. And for Pete's sake, don't let the oven door slam shut when you realize your mistake (speaking from experience).

If your cake falls: Don't worry - the cake layers will be a little denser, but it will still be delicious (also speaking from experience).

Step 5: Make the Cake Crumbs

1. Once the baked cake layers are completely cool, use a long serrated knife to level the top of each layer.
2. Place the flat pieces you cut off on a parchment covered baking sheet in a low (170℉ / 80℃) oven, and allow them to dry out for about 30 minutes, flipping halfway thru.
3. Let cool, then blitz the dry cake pieces into crumbs in a food processor or blender.
4. Set aside.

Step 6: Make the Whipped Cream Filling & Frosting

1. Place a large mixing bowl in the refrigerator for at least 20 minutes before you start mixing.
2. In a small bowl, whisk together ½ cup powdered sugar with ¾ teaspoon of xanthan gum. Set aside.
3. Pour heavy cream into the chilled mixing bowl and beat on medium speed. Add the vanilla, and then slowly add the powdered sugar mixture as you continue beating until soft, fluffy peaks form. Don't overdo it!

Step 7: Assemble the Cake

Split each cake layer in half horizontally, making 4 layers total.

• Layer 1:
  • Place cut side down on a cake plate. Slip parchment or wax paper strips under the cake to keep the plate neat.
  • Spread on whipped cream filling, then add sliced bananas.
• Layers 2 & 3: Repeat filling + bananas.
• Layer 4: Ready to frost!

Step 8: Decorate the Cake

1. Cover the sides of the cake with whipped cream frosting, leaving the top bare for now.
2. Gently press handfuls of prepared crumbs against the sides of the cake. (Easier said than done! This step is obviously optional.)
3. Frost the top of the cake.
4. Use a star tip (or whatever you're comfortable with) to pipe whipped cream frosting around the top and bottom edges.
5. Go Full-Bohemian: Pipe a rosette onto the middle of the cake. Garnish the rosette with a Maraschino cherry.

Step 9: Chill & Serve

Refrigerate until serving. Slice, serve, and enjoy!

Serving, Storage & Make-Ahead Tips

Serving

• This cake is best served chilled, straight from the refrigerator.
• For the cleanest slices, use a long sharp knife warmed in hot water and wiped dry between cuts.
• Add fresh banana slices or a swirl of whipped cream on top of each slice just before serving for a bakery-style finish.

Storage

• Because of the whipped cream frosting and fresh bananas, the cake is at its very best within the first 24 hours.
• Store covered in the refrigerator. A cake keeper or large inverted bowl protects it without smudging the frosting.
• Leftovers keep 2-3 days in the fridge, though banana slices may darken with time.
• This cake does not freeze well due to the whipped cream and fruit.

Make Ahead

• Cake layers: Bake the chiffon layers 1-2 days in advance. Once cooled, wrap well in plastic wrap and store at room temperature, or refrigerate if your kitchen runs warm.
• Whipped cream frosting: Whip the cream the day you plan to assemble for the freshest texture.
• Assembly: For best results, fill and frost the cake the same day you plan to serve it. You can assemble it up to 12 hours ahead and refrigerate until ready to slice.

FAQ: Banana Cream Cake

Curious about this nostalgic bakery favorite? Here are answers to some of the most common questions about Kienow's Bavarian Banana Cake - and how to make it at home.

More Cakes You'll Love

If cake is your love language, we've got you covered. For something bright and springy, try my Triple-Layer Strawberry Cake, or go classic with a fluffy Southern Coconut Layer Cake that feels like it's straight from Elvis' birthday party. If you're in the mood for old-fashioned comfort, the Chocolate Wacky Cake or a gooey Dutch Oven Pineapple Upside-Down Cake might be calling your name. And when the holidays roll around, I can never resist a festive bundt like this Peppermint White Chocolate Bundt Cake (with dark chocolate ganache!), or a cozy Eggnog Bundt Cake.

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