My favorite Banana Bavarian Cake

My plate

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Everybody loves this cake. The best thing about this recipe is not its nutritional value, but the opportunity to express yourself on top of this tasty cake. I learned this recipe at the Argentinian Institute of Gastronomi, and I fell in love with its simple flavors. It has that light and sweet but creamy texture that you look for in a cake. This recipe is not for people with little patience since it is full of details and pastry techniques. The most exciting thing about this cake is that you can personalize it from the very beginning, producing a great reaction from those who you care for the most. Please be aware of the amount of dairy and use organic products to avoid antibiotics, hormons and pesticides.

You want to start with the banana puré so it’s ready for the next step:

  • Bananas 2 big
  • Butter 25 gr
  • Sugar 50 gr
  • Rum 15 cm3
  • Pinch of Nutmeg

Melt the butter in a sauce pan, add the bananas and cook for 3 min, add the sugar and nutmeg. Caramelize the bananas and add the rum at the end. Blend the puré with a food processor or hand blender and cool it down in the freezer.

For the biscuit batter you need:

  • 3 Eggs
  • Honey 75 gr
  • Powder Sugar 75 gr
  • Cake Flour 160 gr
  • Baking powder 7 gr
  • Butter 125 gr
  • pinch of salt.

Preheat the oven to 325F°. Melt the butter and leave it on the side to cool down. Place the eggs in a KitchenAid bowl and start whisking them until they start foaming, around 3 min. Incorporate the honey little by little in a steady and constant movement. Sift the dry ingredients and incorporate them in to the egg mixture with the KitchenAid on 2nd speed. Add the butter until it is just combined and finish incorporating it with folding movements. Spread the mix in a sheet of parchment paper (30×20 cm aprox.) over a table to get an even half cm of thickness. You may have some extra batter but don’t try to use it all in one sheet. Place the banana puré in a piping bag and write or draw whatever you’d like on the batter. Cook the batter on a flat sheet pan until the corners of the biscuit start getting a nice light brown (10/15 min). The biscuit should be flexible. Once cold, cut 2 circles for the top and bottom of the cake and with the trimmed pieces make a third one that will be 2 cm smaller than the others and spread the extra banana puré on the top. This last circle is going to be hidden in the middle of the cake for extra flavor and texture!

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For the vanilla bavarian cream

  • Milk 125 cm3
  • Cream (#1) 125 cm3
  • Sugar 63 gr
  • 3 Egg yolks
  • 1/2 Vanilla bean
  • Gelatine 6 gr
  • Cold water 15 gr
  • Cream (#2) 200gr.

Whisk the cream #2 till it gets soft peaks and save it in the fridge for later. Hydrate the gelatine with cold water and save it for later. In a pot, measure the milk and the cream #1, vanilla bean, and half of the sugar in the recipe, all together. Heat up the liquids until the sugar has disolved and the milk and cream start steaming. Put the egg yolks and the other half of the sugar in a medium size bowl, mix them well to avoid coagulation. Pour a 1/4 cup of the hot dairy mixture into the yolks mixing constantly. Now pour the new egg mixture back to the hot pot wile you mix constantly until the cream and yolks start to thicken, converting this preparation into a sauce (around 196°) called vanilla cream anglaise. Strain the cream anglaise into a clean bowl to avoid overcooking it and mix in the gelatine while it is hot. Then place the bowl into an ice water bath and let it cool down to room temperature. Take the whipped cream from the fridge, add a 1/2 cup of the cream anglaise to the cream and mix well, than combine the rest and the Bavarian cream is completed.

Assembling of the cake:

Place one of the biscuite circles on the bottom of a 6 inch cake ring. Avoid loosing any bavarian cream by sealing the inside of the cake with banana puré mix. Fill 3/4 of the cake ring with the bavarian cream and with a spoon cover the walls to avoid any unwanted bubbles. Carefully place the cake in the freezer and let it cool down. After 15 min, take the cake out, add the smaller biscuit circle with the banana puré in the middle of the cake and pour the rest of the bavarian cream until you fill the cake ring all the way up. Carefully finish the cake placing the last biscuit circle on the top and let it cool down in the freezer at least for three hours.

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14 thoughts on “My favorite Banana Bavarian Cake

  1. it looks so delicious Emi!!! I wish I could make it! but I dont have all of the tools necessary to make it the way you there a way to do it by hand only?

    1. I would use a glass container and make the cake in it. Use plastic wrap before you start the cake, and then after the cake is frozen, you can remove the mold and cut the edges. I can also recommend you to use a nice glass of champagne or any glass of water you’d like and make a desert instead of a cake. You can use less gelatine in that way too, and add some nuts or granola, for a extra crunchiness.

  2. this looks soooooooooo yummy!!!!
    i cant wait to try it out! so excited!!
    but you didn’t mention how many bananas you used in the recipe.
    can you please tell me so i can make this beautiful cake for my sister’s anniversary next week?

    1. Yes, it’s 2 big ones. I think I change it. Thank you for mention it! Send me a picture with your cake!

  3. We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  4. Your food photos are amazing. You can share your mouth watering photos with us at and your photos published on FoodieNewz without any editorial review.

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