Banana Cream Sheet Cake
One thing that most of us, who are stuck in quarantine, happen to be doing right now is baking. (Me included!) But I’m still working a regular 8 hour (and then some) work day from home, and a lot of other people that I know have kids and home school on top of that as well. Baking a long or complicated recipe during the week just isn’t on my to-do list at the moment. But this recipe for banana cream sheet cake is soooo delish and is perfect to make during the week thanks to a boxed cake mix. (I even knocked out a few different steps during my lunch break too!) It has a moist vanilla cake layer, a homemade pastry cream layer, fresh bananas, and homemade whipped cream. It comes together so easily and tastes just like your favorite banana pudding, in cake form!
I also love that it’s only a sheet cake which means no tricky stacking or slipping involved! And if you think that making a whole cake during quarantine is too much, you haven’t tried this baby. It definitely won’t last very long! If you’re a fan of banana cream pie or banana pudding, this recipe is a must try!
If you want to get a little more involved, or have more time, you can definitely use any vanilla or white homemade cake recipe you’d like, but I went the easy route with a boxed vanilla cake mix to save some time. Whichever route you decide to go will still end up delicious!
Here’s what you’ll need to make your own:
- 1 Vanilla or White Boxed Cake Mix (Plus ingredients listed on back of box)
- 1 1/2 Cups Whole Milk
- 1/4 Cup Sugar
- 2 Tbsp. Cornstarch
- 1/2 Tbsp. All-Purpose Flour
- 2 Large Egg Yolks
- 2 Tbsp. Butter
- 1 Tsp. Vanilla Extract
- Pinch of Salt
- 3 Bananas (cut into round slices)
- 1 1/2 Cups Heavy Whipping Cream
- 3 Tbsp. Sugar
- Crushed Nila Wafers or Graham Crackers (For Topping)
Following the directions on the back of your boxed cake mix (or homemade cake recipe) make your vanilla or white cake first and pour into a 13×9 inch pan.
Bake according to the directions on your box and allow the cake to cool completely before proceeding to the next step. You can make the cake the night before you want to assemble it, just wrap in plastic wrap to prevent it from drying out.
In a medium saucepan, combine 1 1/4 cups milk, sugar, and salt. Cook over medium heat, stirring frequently to dissolve the sugar.
In a medium bowl, combine the corn starch, flour, egg yolks, and the remaining 1/4 cup milk. Whisk until it is combined and set aside.
Once the milk and sugar mixture is starting to simmer, remove from the heat and slowly pour it into the flour mixture, whisking as your pour. Once all the milk mixture has been added, return back to the saucepan and whisk constantly over medium heat until it thickens up and has a pudding consistency.
Remove from the heat and stir in the butter and vanilla. Mix until smooth.
On top of the baked and cooled cake, arrange a layer of banana slices. Pour the pastry cream on top of the bananas and use a spatula or off-set icing spatula to spread it evenly, being careful not to let it run down the sides of the cake.
Place a sheet of plastic wrap directly on top of the pastry cream and place the cake in the fridge to cool for about 30-45 minutes. (This will prevent the pastry cream from getting a skin).
Once the cake has cooled, it’s time to make some whipped cream!
Add the heavy whipping cream and sugar into a large bowl or the bowl of a stand mixer.
Mix on medium speed until stiff peaks have formed.
Remove the cake from the fridge, and careful remove the layer of plastic wrap.
Add the whipped cream onto the pastry cream and spread until it covers the top of the entire cake.
Top the whipped cream with additional sliced bananas and crushed Nila Wafers or graham crackers.
Cut into slices and serve!
This banana cream sheet cake recipe is so easy to make and as a banana cream pie and banana pudding fan, it’s going to be on repeat in our kitchen!
Looking for another easy weeknight recipe? I love these chicken rice bowls!