Bavarian Banana Whipped Cream Cake

Whole Banana Cream Chiffon Cake on a stand, topped with whipped cream and banana slices. Slice of cake on small plate, showing fluffy layers, fresh banana slices, and whipped cream frosting.

This tender four-layer chiffon cake is layered with fresh bananas and finished with whipped cream frosting; perfect for birthdays, celebrations, or whenever you’re craving a slice of nostalgia.

Course Dessert

Diet Vegetarian

Servings servings

Calories 330kcal

Author Renee

Equipment

2 8-inch cake pans
parchment papaer
Electric Stand Mixer and/or handheld mixer
Mixing Bowl

Ingredients

Banana Cake

2 cups sifted cake flour not all-purpose
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
½ cup corn oil corn oil produces a better texture
1 cup mashed bananas 2-3 very ripe bananas
2 teaspoons vanilla bean paste
⅓ cup buttermilk
2 large egg yolks
4 medium bananas thinly sliced

Meringue (folded into cake batter)

2 large egg whites
1 teaspoon cream of tartar
½ cup granulated sugar

Whipped Cream Filling & Frosting

3 cups heavy whipping cream
½ cup powdered sugar
¾ teaspoons xanthan gum
1½ teaspoons vanilla

Other

cake crumbs for decoration optional; see note
1 maraschino cherry

US Customary - Metric

Instructions

Prep Oven & Pans: Preheat oven to 325℉ (160℃).
Line bottom of two 8-inch cake pans with parchment paper.
Make Meringue: Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks form.
Mix Cake Batter: Sift cake flour, sugar, baking powder, baking soda, andsalt. Beat in oil, mashed bananas, and vanilla.
Add buttermilk and egg yolks, beat until smooth.
Add in meringue in two stages, folding gently until just combined.
Bake Layers: Divide batter between pans. Bake 40–50 min, or until a toothpick comes out clean.
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, top side up.
Make Cake Crumbs: Use a long serrated knife to level the tops of the cooled layers.
Dry trimmed pieces in a 170℉ oven for about 30 minutes, flipping once.
Pulse into crumbs in a food processor; set aside.
Make Whipped Cream: Chill mixing bowl.
Beat heavy cream with vanilla. Gradually add powdered sugar + xanthan gum mixture, whipping to soft peaks.
Assemble Cake: Split each cake layer in half horizontally, for 4 total layers.
Spread whipped cream and cover with banana slices between layers.
Frost & Decorate: Cover sides with whipped cream, press crumbs onto sides.
Frost top, pipe borders, and add optional center rosette + maraschino cherry.
Chill & Serve: Refrigerate until ready to serve. Slice with a warm, clean knife for best results.

Notes

Xanthan gum: In the cake xanthan gum acts as a binder and thickener, improving crumb structure and enhancing moisture retention. In the whipped cream filling and frosting, it acts as a structural stabilizer for the delicate whipped cream.

You can buy xanthan gum in the baking aisle of your local grocery store. It's also found in many bulk food sections.

Quick Tips

Use very ripe bananas for the batter, just-ripe for the filling.
Fold meringue gently; don’t overmix.
Line pans with parchment; don’t grease sides.
Chill layers before filling; use cold cream for frosting.
Keep cake refrigerated until serving, especially outdoors.

Nutrition