Banana Cream Layer Cake
This Banana Cream Layer Cake is moist, delicious, and filled with homemade pastry cream. The flavors and textures are just perfect together. It’s one of the best banana cakes I’ve ever made!
BANANA CAKE LAYERS
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup (173g) sour cream
- 3 tbsp (45ml) vegetable oil
- 3 large eggs
- 1 large egg white
- 2 1/2 cups (325g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) mashed bananas (2–3 medium-sized bananas)
PASTRY CREAM FILLING
- 3 egg yolks
- 1/2 cup (104g) sugar
- 2 tbsp, plus 1 tsp cornstarch
- 1 1/2 cups (360ml) milk
- 2 tbsp (28g) salted butter
- 1 1/2 tsp vanilla extract
- 1 1/4 cup (280g) salted butter, room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) powdered sugar
- 2 tsp imitation banana extract
- 1 tsp vanilla extract
- 5–6 tbsp (75-90ml) water or milk
- 8–10 graham cracker sheets, crushed
- 8–10 banana chips, for decorating (optional)
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