Dat-dat-da-daaaa! If you’re wondering that’s my herald sound announcing my grand opening recipe of Roasted Banana Cream Cake! I added my other recipes from my old blog, but this is the real deal. This recipe most definitely competes with the banana cream pie.
I buy banana’s about every week for the family and what ever is left over I pop into the freezer for banana bread or cake. I normally wait until there is no more waiting left to freeze them. I think Gretchen Price of Woodland Bakery from youtube recommended this to me first. I decided it was time to use some ripe banana’s up when my husband complained one night he was bombarded with frozen bananas when he opened the freezer door. What can I say? It’s been a while.
The banana cake is full of flavor and sweetness. The German buttercream compliments the cake perfectly. I originally was looking for a pastry cream recipe to combine with my buttercream, but I came across this lovely German buttercream recipe from Bravetart. It’s freaking delicious, to say the least. I did, however, cut the butter down, because my heart couldn’t handle 32 ounces. I don’t think my husband’s could have handled it either.
The roasting process of the banana enhanced the sweet, gooey love. The house was filled with a wonderful smell of baked banana before I even put my cake together to be placed in the oven.