Go Back
–+ servings
Print

Banana Cookie Butter Cake

Course Dessert
Cuisine American
Keyword banana cake, banana dessert, sponge cake, cookie butter dessert
Prep Time 45 minutes
Cook Time 30 minutes
Servings 1 8" cake (serves 10 people)
Author Dikla Levy Frances

Ingredients

Banana Sponge Cake

  • 2 1/2 Cups Cake Flour (300 g/ 10.5 oz)
  • 1 1/2 Cups Sugar (divided to 1 1/4 cup and 1/4 cup) (300 g/ 10.5 oz)
  • 1 TBS Baking Powder
  • 1 Tsp Salt
  • 1/3 Cup Vegetable Oil (70/ g/ 2.5 oz)
  • 8 Large Egg Yolks
  • 1/3 Cup Whole Milik (75 g/ 2.5 oz)
  • 2 medium ripe bananas, mashed into puree (220 g / 8oz)
  • 2 tsp Vanilla extract
  • 8 Large Egg whites
  • 1/2 tsp cream of tartar
  • 8-10 small cookies, for decoration Optional
  • 1/2 Cup Dried Banana chips, for decoration Optional

Old Fashion ButterMilk

  • 1 Cup Whole Milk (240 ml/220 g/8 oz)
  • 1/3 Cup Flour (40 g/1.5 oz)
  • 1 Cup Butter, soften (220 g/ 8 oz)
  • 1 Cup Sugar (200 g/ 2.5 oz)
  • 1/2 Cup Cookie Butter Spread

Simple Syrup

  • 1/2 Cup Sugar
  • 1/2 Cup Water

Instructions

To Make The Cake

  • Preheat oven to 325F. Line 2 9" (or 3 8") cake pans with parchment paper.
  • Sift the flour, baking powder 1 1/4 cup (250 g/9 oz)  sugar and salt twice.
  • In a large bowl, whisk together the egg yolks, milk , oil ,vanilla and banana puree to combine.
  • Slowly add the flour mixture and stir until smooth. 
  • In a bowl of a standing mixer, fitted with the whisk attachment, beat the egg whites,cream of tartar and the remaining of the 1/4 cup (50 g/2 oz) sugar. 
    Whip until stiff meringue is form.
  • Using a rubber spatula, gently fold 1/4 of the meringue into the batter. then fold the remaining of the meringue. 
  • Divide the batter between the cake pans and bake until the cakes springs back when touched in the middle. About 35-40 minutes.
  • Allow the cakes to cool to room temperature before removing from the pans.

To Make the ButterCream

  • Slowly add the milk to the flour, 3-4 TBS at a time and whisk to combine between each addition.
    You should get a smooth sticky looking mix.
  • Place the flour and milk mixture in a heavy bottom saucepan over medium heat.
    Allow the mixture to simmer while stirring.
  • Once the mixture is simmering, vigorously whisk with a hand whisk for about 30-45 seconds more. The mixture should be thick and pasty.  
  • Remove from heat and place a plastic wrap on top. Allow to cool to room temperature. 
  • Place the butter and sugar in a bowl of a standing mixer and mix on high for about 5 minutes.
  • Add the cool flour and milk mixture and continue mixing for an additional 5 minutes or until you get a smooth and airy buttercream.
  • Add the Cookie Butter spread and mix until combine.

To make the Simple Syrup

  • Place the sugar and water in a heavy bottom saucepan and allow to boil over medium heat.

To Assemble

  • Divide each cake into two layers. Place one layer on top of a cake board or on top of a serving plate.
  • Brush the cake with simple syrup and spread with 1/4 cup of buttercream.
  • Repeat the above steps but spread plain cookie butter spread on the second layer. 
  • frost the cake with the remaining butter cream and decorate with cookies and dried bananas.