Indulge in the Ultimate Banana Creme Brûlée Cake: A Decadent Layered Dessert Recipe

Prepare to be captivated by the Banana Creme Brûlée Cake – a truly unforgettable dessert that brings together comforting flavors and luxurious textures. This magnificent creation features layers of moist, tender banana cake, resting atop a buttery, crunchy graham cracker crust. Each layer is generously filled with a velvety smooth creme brûlée custard, all crowned with a signature layer of perfectly caramelized sugar. It’s a dessert that promises to delight every palate and elevate any occasion.

This fall-inspired creation is a delightful spin on my popular Oreo Creme Brûlée Cake. While it shares the same beloved creme brûlée heart, this version showcases rich banana cake layers, an irresistible graham cracker crust, a luscious banana custard filling, and is elegantly finished with a simple yet delicious vanilla buttercream. It’s a sophisticated dessert that’s surprisingly approachable to make at home.

Looking for more delightful banana-themed recipes? Here are a few to inspire your next baking adventure:

• Easy and Fast Banana Snack Cake
• Very Easy Nutella Banana Bread
• The Most Moist Banana Coffee Sheet Cake

Why You Should Bake This Banana Creme Brûlée Cake

This Banana Creme Brûlée Cake isn’t just a dessert; it’s an experience. Let’s explore the elements that make this cake an absolute must-bake:

• Unforgettable Texture: Prepare for a symphony of textures! You’ll enjoy the delightful contrast between the airy, moist banana cake, the crisp, buttery crunch of the graham cracker crust, and the silky, creamy creme brûlée filling. Each bite offers a harmonious blend that keeps you coming back for more.
• Versatile Layered Cake: Whether you prefer a grand presentation or a more casual serving, this recipe offers flexibility. You can bake it as a impressive three-layer, 8-inch round cake, perfect for special gatherings, or easily adapt it into a convenient sheet cake for potlucks or larger crowds. The choice is yours!
• Cozy Banana Flavor: While many fall desserts lean towards pumpkin and spice, this cake offers a refreshing yet equally cozy take on seasonal flavors. The rich, natural sweetness of banana creates a comforting warmth, making it an ideal treat for cooler weather or anytime you crave a taste of home.
• Perfect for Any Occasion: This cake is elegant enough for a holiday dinner, yet comforting enough for a family get-together. I’m personally planning to bring this show-stopping cake to my next church event, where I know it will be a huge hit. It’s a crowd-pleaser that suits any celebration.
• Convenient Multi-Day Preparation: Don’t let the layers intimidate you! This recipe is designed to be made over one to two days, making the baking process stress-free. Prepare the custard and crust one day, then bake the cake layers and assemble the next. This approach allows for optimal flavor development and ensures a relaxed baking experience.

Essential Grocery Store Run Checklist for Banana Creme Brûlée Cake

Before you embark on this delightful baking journey, here’s a checklist of key ingredients for your Banana Creme Brûlée Cake that you might not typically have on hand. For a comprehensive list of all ingredients, be sure to consult the detailed recipe card below!

• Vanilla Bean Paste: Far superior to extract, this ingredient adds a profound, rich vanilla flavor and those beautiful, characteristic vanilla specks to your luxurious creme brûlée filling, making it truly gourmet.
• Banana Extract: To ensure an intense and authentic banana flavor throughout the cake, a touch of banana extract provides an extra boost, complementing the fresh mashed bananas beautifully.
• Buttermilk: Essential for a moist and tender cake crumb, buttermilk reacts with the leavening agents to create a light texture. Remember to ensure it’s at room temperature for proper emulsification and optimal results.
• Graham Crackers: These form the base of our irresistible, buttery graham cracker crust, providing a delightful textural contrast to the soft cake and creamy filling. You can use pre-ground crumbs or crush whole crackers yourself.
• Cream Cheese: A vital component for the luscious, tangy, and incredibly smooth cream cheese frosting that perfectly balances the sweetness of the banana cake and custard. Make sure it’s softened to room temperature for a lump-free frosting.
• Heavy Whipping Cream: This rich ingredient is used generously in both the decadent creme brûlée filling for its luxurious creaminess and in the frosting to achieve a light, airy, and rich texture.
• Ripe Bananas: The star of the show! For the best banana flavor and moisture in your cake, always use very ripe bananas – the ones with plenty of brown spots are perfect for mashing and provide natural sweetness.

Expert Tips for Baking the Perfect Banana Creme Brûlée Cake

Crafting this exquisite Banana Creme Brûlée Cake is a rewarding process, and these expert tips will guide you to success. For a detailed, step-by-step guide, please refer to the complete recipe card found below!

1. Measure Ingredients Accurately: Baking is often called a science for a reason. Precision is key! Always use proper measuring cups and spoons, and for the most accurate results, consider investing in a kitchen scale to weigh your dry ingredients. This will significantly impact the consistency and texture of your cake.
2. Prep Ahead (Mise en Place): Before you even start mixing, gather and measure all your ingredients. This practice, known as “mise en place,” streamlines the entire baking process, reduces stress, and helps prevent any last-minute mistakes or forgotten ingredients.
3. Room Temperature Ingredients are Crucial: Ensure that perishable ingredients like eggs, butter, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a lighter, more tender cake crumb.
4. Proper Mixing Techniques: When combining dry and wet ingredients, mix only until they are just incorporated. Overmixing can develop too much gluten, leading to a dense, tough cake. A light hand will result in a beautifully tender texture.
5. Utilize a Kitchen Torch for Caramelization: For that iconic creme brûlée topping, a kitchen torch is your best friend. Sprinkle granulated sugar evenly over the custard and use the torch to create a perfectly crisp, caramelized sugar crust. Hold the torch at a consistent angle and move it slowly for an even, golden finish.
6. Level Your Cake Layers: For a professional-looking, stable layered cake, it’s often necessary to level your cake layers. Use a serrated knife or a cake leveler to trim off any domed tops, ensuring flat surfaces that stack beautifully.
7. Chill the Custard Thoroughly: Patience is a virtue when it comes to creme brûlée. Allow the filling to chill in the refrigerator for at least 4 hours, or ideally overnight. This extended chilling time is crucial for the custard to set properly and to develop its rich, full flavor.
8. Use a Cake Board for Stability: A sturdy cake board is invaluable during assembly. It provides a stable base, making it much easier to transfer, decorate, and ultimately serve your finished masterpiece without risking damage.
9. Apply an Even Crumb Coat: For a flawless final frosting layer, always start with a thin crumb coat. Apply a thin layer of buttercream, then chill the cake for 10-15 minutes to set. This traps any loose crumbs, ensuring a smooth, pristine surface for your final layer of frosting.

How to Make the Best Cream Cheese Buttercream

A magnificent cake deserves an equally magnificent frosting! Here are my top tips for achieving the perfect cream cheese buttercream for your Banana Creme Brûlée Cake – smooth, fluffy, and bursting with flavor:

• Room Temperature Ingredients are Key: Just like with the cake batter, ensure your butter and cream cheese are at true room temperature. This allows them to cream together beautifully, preventing lumps and creating a wonderfully smooth, emulsified frosting base.
• Sifted Powdered Sugar: Don’t skip this crucial step! Sifting your powdered sugar before adding it to the butter and cream cheese will remove any stubborn lumps, guaranteeing a silky, creamy texture for your buttercream.
• Add Sugar Gradually: To avoid a powdery cloud and ensure even incorporation, add the sifted powdered sugar to your mixer slowly, one cup at a time. This method also helps to control the consistency of your frosting.
• Balance Flavors Thoughtfully: Adjust the amounts of vanilla extract, vanilla bean paste, and a pinch of salt to your personal taste. The salt helps to cut through the sweetness and enhance the other flavors, but be careful not to overpower the delicate notes of banana.
• Mix Thoroughly for Fluffiness: Once all ingredients are added, beat the frosting on medium-high speed for a full 3-5 minutes. This aerates the buttercream, transforming it into a light, fluffy, and spreadable consistency that’s a joy to work with.

What’s in Molly’s Kitchen? Essential Tools for Baking Success

Having the right tools can make all the difference in your baking journey. Here are some of my favorite kitchen essentials that I use for creating cakes like this Banana Creme Brûlée masterpiece:

• Electric Stand Mixer: An absolute game-changer for effortlessly mixing cake batter, whipping up creamy fillings, and achieving perfectly fluffy buttercream.
• Cake Pans (Three 8-inch round pans): Essential for baking uniform cake layers. Quality pans ensure even heat distribution for perfectly baked cakes.
• Parchment Paper: Use sheet pan size, and here is the cake pan size for easy non-stick lining of your baking pans, ensuring cakes release perfectly every time.
• Offset Spatula: Indispensable for smoothly spreading fillings and frosting, creating neat layers and a professional finish.
• Kitchen Torch:A must-have for achieving that iconic, perfectly caramelized sugar topping on your creme brûlée. If you don’t have one, this is a highly recommended model.
• Microwave-Safe Bowls:Handy for melting butter, chocolate, or gently heating cream, making various recipe steps quicker and easier.
• Cake Board: Provides a stable base for assembling, transporting, and serving your beautiful layered cake, preventing damage.
• Measuring Cups and Spoons: Accurate measurements are crucial in baking, and a reliable set ensures consistent, delicious results every time.

Frequently Asked Questions (FAQ) – Banana Creme Brûlée Cake

Here are some common questions I’ve been asked about this delectable Banana Creme Brûlée Cake recipe, along with my expert answers to help you bake with confidence!

Can I Bake This in a Sheet Pan Instead of Layers?

Absolutely! This recipe is adaptable. If you prefer a simpler sheet cake presentation, you can bake it in a sheet pan. Just remember to add an additional 10 minutes to the baking time to ensure it cooks through evenly. You’ll also want to halve the amount of cream cheese frosting, as a sheet cake won’t require as much as a layered cake.

How Do I Ensure the Creme Brûlée Filling Doesn’t Become Too Runny?

The key to a perfectly set creme brûlée filling is adequate chilling time. After baking, make sure to refrigerate the creme brûlée for at least 4 hours, or ideally overnight. This allows the custard to properly set and firm up, ensuring a creamy rather than runny texture when sliced.

What Can I Use if I Don’t Have a Dedicated Cake Board for Assembly?

No cake board? No problem! You can easily improvise. A sturdy serving platter, a flat ceramic plate, or even a piece of cardboard cut to size and covered with foil can serve as an excellent alternative to a traditional cake board for assembling and presenting your cake.

How Can I Prevent My Cake Layers from Sticking to the Pans?

To guarantee easy release and perfectly intact cake layers, proper pan preparation is essential. Always grease your cake pans thoroughly with butter or non-stick spray, then line the bottoms with parchment paper. Spray the parchment paper again for an extra layer of protection. This method ensures your cakes slide out effortlessly.

Storing Your Banana Creme Brûlée Cake for Freshness

To maintain the incredible taste and texture of your Banana Creme Brûlée Cake, proper storage is essential. Once cooled and frosted, cover the cake loosely with plastic wrap to prevent it from drying out. For optimal freshness and to avoid absorbing other odors from your refrigerator, it’s best to store it in an airtight cake carrier or container. When stored correctly, your cake will remain deliciously fresh for up to two to three days, ready to be enjoyed.

Freezing Your Banana Creme Brûlée Cake for Later Enjoyment

If you’ve made more cake than you can eat or want to save some for a future occasion, this Banana Creme Brûlée Cake freezes beautifully. First, ensure the cake is completely cooled. For best results, wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves flavor. Place the wrapped cake in an airtight, freezer-safe container or bag, and label it with the date. It can be frozen for up to one month. When you’re ready to enjoy it, simply thaw the cake in the refrigerator overnight before serving.

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Recipe

Banana Creme Brûlée Cake

Molly Murphy

Moist banana cake on a buttery graham cracker crust, filled with creamy creme brulee, and topped with irresistible caramelized sugar.

5 from 1 vote

Print Recipe
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Course
Breakfast

Cuisine
Cake

Servings

16
Slices

Ingredients

For the Creme Brûlée Filling

• 2
  cups
  heavy whipping cream
• ¾
  teaspoon
  vanilla bean paste
• ½
  teaspoon
  banana extract
• ½
  cup
  granulated sugar
• 5
  egg yolks

For the Graham Cracker Crust

• 2
  cups
  finely ground graham crackers about 18 full rectangular crackers pulverized
  I used Keebler’s graham cracker crumbs
• ¾
  cup
  unsalted butter melted
• ⅓
  cup
  granulated sugar

For the Banana Cake Layers

• 3 ¼
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• 1
  teaspoon
  baking soda
• 1
  teaspoon
  salt
• 1
  cup
  unsalted butter room temperature
• 1
  Tablespoon
  vegetable oil
• 1 ½
  cups
  granulated sugar
• 4
  large eggs room temperature
• 1 ¼
  cup
  buttermilk room temperature
• 1
  teaspoon
  vanilla extract
• ½
  teaspoon
  banana extract
• 4
  medium-sized ripened bananas mashed

For the Cream Cheese Frosting

• ½
  cup
  unsalted butter room temperature
• 3
  ounces
  cream cheese room temperature
• 2
  cups
  powdered sugar measured and then sifted
• 2
  tablespoons
  heavy whipping cream
• ½
  teaspoon
  pure vanilla extract
• ½
  teaspoon
  vanilla bean paste
• pinch
  of salt

Instructions

For the Custard Filling

• Preheat your oven to 300 degrees F. Prepare your baking setup: place an 8″x8″ or 9×9 square baking pan inside a larger 9″x13″ baking pan (you can also use a cookie sheet, ensuring the smaller pan fits inside for a water bath).
• In a medium-size saucepan, combine half of the heavy cream, banana extract, vanilla bean paste, and granulated sugar. Bring this mixture to a gentle simmer over medium heat, stirring with a rubber spatula about every 45 seconds to prevent scorching. Once a medium boil is reached, remove from heat and stir in the remaining heavy cream.
• Next, we will temper the egg yolks. Tempering involves gradually combining room-temperature egg yolks with a hot liquid to gently raise their temperature, preventing them from scrambling and creating a stable base. Ensure your egg yolks are in a bowl large enough to accommodate adding some cream.
• In a small to medium-sized bowl, place the egg yolks. While continuously whisking, slowly pour about ⅓ cup of the hot cream mixture into the egg yolks. This will warm the yolks gradually. Once the egg mixture is well combined, slowly pour it back into the remaining hot cream mixture in the saucepan, whisking constantly to ensure the eggs don’t cook and curdle.
• Carefully strain the custard mixture through a fine-mesh strainer or cheesecloth into your prepped 8×8 or 9×9 inch baking pan to ensure a silky smooth texture.
• Pour hot water into the larger outer pan, ensuring the water level comes up about ¾ inch high around the smaller custard pan. This creates a gentle water bath (bain-marie), promoting even cooking.
• Bake the custard for approximately 45 to 50 minutes. If you used room temperature water for the bath, it might take an additional 5-10 minutes. The center of the custard should be barely set and may appear slightly jiggly when gently moved. Allow it to cool at room temperature for 2 hours, then cover tightly with plastic wrap and refrigerate for at least 4 hours (longer is better) to allow it to fully set and stabilize. Do not store for longer than 5 days.

For the Graham Cracker Crust

• Preheat your oven to 350 degrees F (175°C). Lightly spray three 8-inch round cake pans with non-stick cooking spray, then line the bottoms with parchment paper. Spray again over the parchment paper. Set these prepared pans aside.
• In a medium-sized bowl, combine the finely ground graham cracker crumbs, melted unsalted butter, and granulated sugar. Use a rubber spatula to mix thoroughly until all the graham cracker crumbs are evenly coated and combined with the melted butter. The mixture should hold together when squeezed.
• Divide the graham cracker mixture evenly among the three prepared cake pans. Firmly press the mixture down into the bottom of each pan using your hand or the back of a spoon. Each pan should have approximately ¾ cup of the mixture.
• Bake the crusts for 10 minutes until lightly golden and fragrant. Remove from the oven and allow them to cool completely while you prepare the banana cake layers.

For the Banana Cake Layers

• Maintain your oven temperature at 325 F (160°C) for baking the cake layers.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
• In a separate medium-sized bowl, thoroughly mash the ripe bananas with a fork until they are completely smooth with no large lumps remaining.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, vegetable oil, and granulated sugar on medium-high speed for about 5 minutes, until the mixture is light, fluffy, and pale in color. Use a rubber spatula to scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
• Reduce the mixer speed to medium. Add the large eggs one at a time, mixing well after each addition until fully incorporated (approximately 30 seconds per egg). Then, add the vanilla extract and banana extract and mix on low speed until just combined.
• With the mixer on low speed, gradually add the dry ingredients alternately with the room temperature buttermilk into the creamed butter mixture. Begin and end with the dry ingredients, adding them in three separate additions. Mix only until just incorporated, then remove the bowl from the stand mixer.
• Using a rubber spatula, gently fold in the mashed bananas until they are fully incorporated into the batter. Make sure to scrape down the bottom of the bowl to ensure no dry spots remain.
• Divide the cake batter evenly among the three pans containing the graham cracker crusts. For the best accuracy and consistent layers, use a kitchen scale to measure the batter; aim for approximately 22 ounces (about 620 grams) in each pan.
• Carefully smooth the top of the batter in each pan with a small offset spatula. Bake for approximately 33-36 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean, or with only a few moist crumbs attached.
• Allow the cake pans to cool on a wire rack for 20-30 minutes. Then, carefully invert the cakes out of their pans onto cooling racks to cool completely. Ensure the cakes are fully cooled before attempting to frost or assemble.

For the Cream Cheese Frosting

• In the bowl of an electric mixer, combine the room temperature unsalted butter and cream cheese. Beat on medium speed for about 2 minutes until light and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula, then beat for another 2 minutes to ensure complete smoothness.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the heavy whipping cream, pure vanilla extract, vanilla bean paste, and a tiny pinch of salt. Mix until just combined, then scrape down the sides of the bowl again.
• Increase the mixer speed to medium-high and beat the frosting for an additional 3 to 5 minutes. This step incorporates air, making the buttercream wonderfully light and fluffy.
• For a truly smooth and pristine finish, remove the bowl from the mixer and use a rubber spatula or wooden spoon to hand-beat out any remaining air pockets. This process creates an incredibly smooth buttercream, perfect for decorating.

Assembly

• Place the first banana cake layer, top-side up, onto your cake board or serving platter, ensuring the graham cracker crust is on the bottom. Using a piping bag fitted with a round tip (or simply cut off the corner of a Ziploc bag), pipe a sturdy rim of buttercream around the very edge of the cake layer. Fill the center with a generous amount of the chilled creme brûlée filling, being careful not to overfill. Any leftover filling can be served on the side as a delicious bonus!
• Carefully place the second cake layer on top, with the graham cracker crust side facing down. Align it evenly over the buttercream rim and filling. Repeat the piping of the buttercream rim and filling the center with more chilled creme brûlée.
• Gently place the final cake layer on top of the filling, again with the crust side facing down.
• Apply a very thin layer of the cream cheese buttercream all over the cake – this is your “crumb coat.” This thin layer traps any loose crumbs, creating a smooth surface for your final frosting. Freeze the cake for about 10 to 15 minutes to allow this crumb coat to set firm.
• Once the crumb coat is firm, remove the cake from the freezer and proceed to frost the entire cake with the remaining cream cheese buttercream, creating a smooth and even finish.
• For the signature creme brûlée crunch on top, lightly and evenly sprinkle a layer of granulated sugar over the entire top surface of the frosted cake. Using a kitchen torch, carefully torch the sugar until it melts, bubbles, and caramelizes into a beautiful, brittle amber crust.
• Serve your magnificent Banana Creme Brûlée Cake at room temperature for the best flavor and texture experience. Wrap any leftover cake slices tightly in plastic wrap and store them in the refrigerator, where they will keep well for a couple of days.

Keyword
banana, creme brulee, custard, cake, layered cake, dessert

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