Description
Ingredients
- For the Banana Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup ripe bananas, mashed (about 2–3 bananas)
- ¾ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- For the Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 banana, sliced
- 1 cup strawberries, sliced
- 1 cup pineapple, diced
- Chocolate syrup for drizzling
- Chopped nuts (optional)
Instructions
- Prepare the Banana Cake:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy. This should take about 3-5 minutes.Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract and 1 cup of mashed ripe bananas. Mix until fully incorporated.
In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Gradually add this dry mixture to the wet mixture, alternating with ¾ cup of buttermilk, starting and ending with the flour mixture. Mix well but do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Cheesecake Layer:While the banana cakes are cooling, prepare the cheesecake layer. Preheat your oven to 325°F (160°C).In a mixing bowl, beat 16 oz of softened cream cheese and 1 cup of granulated sugar until smooth. Add 2 large eggs, one at a time, and mix well after each addition. Stir in 1 teaspoon of vanilla extract and 1 tablespoon of all-purpose flour until fully incorporated.Pour the cheesecake mixture into a greased 9-inch springform pan. Place this pan in a larger baking dish and fill the outer dish with hot water to create a water bath. This helps prevent cracks in your cheesecake.
Bake for 45-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
- Assemble the Cake:Once the banana cakes and cheesecake are completely cooled, it’s time to assemble. Place one banana cake layer on a serving plate, followed by the chilled cheesecake layer.Top the cheesecake with the second banana cake layer and press gently.
- Prepare the Topping:In a mixing bowl, whip ½ cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe this whipped cream over the top of the assembled cake.