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Banana Creme Brûlée Cake – Moist banana cake on graham crust, filled with creme brulee, topped with caramelized sugar.
This Banana Creme Brûlée Cake fall inspired cake comes from my Oreo Creme Brûlée Cake although this time, we have banana cake layers, a graham cracker crust, banana custard filling, and then a simple vanilla buttercream!
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Why you should make this Banana Creme Brûlée Cake
There is a few elements to this cake! So let’s break it down, so you can also fall in love with this cake!
- Texture: The contrast the moist banana cake, and buttery graham cracker crust, with the creamy creme brulee filling.
- Layered Cake: This cake can be made into a 3 8 inch layers, or a sheet cake! Whatever you prefer!
- Banana Flavor: We are taking a step back from the usual fall flavors and still offering as cozy as it gets!
- Occasion: I am planning on bringing this cake to my next church event!
- Can Be Made Over Multiple Days: I highly suggest making this recipe over 1-2 days. Make all the components one day and then assembly the next!
Grocery Store Run Check List
I have provided som key ingredients for Banana Creme Brûlée Cake that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Vanilla Bean Paste: Adds a rich vanilla flavor and those beautiful vanilla specks to your creme brulee filling.
- Banana Extract: Provides an intense banana flavor to enhance the cake’s taste.
- Buttermilk: Make sure this is room temperature
- Graham Crackers: Needed for the delectable graham cracker crust that complements the cake.
- Cream Cheese: Essential for the creamy and tangy cream cheese frosting that complements the cake layers.
- Heavy Whipping Cream: Used both in the creme brulee filling and the frosting for richness and texture.
- Ripped Banana’s: I like mine to be ripped and ready!
Expert tips for baking – Banana Creme Brûlée Cake
I have given you some tips on how to successfully make this Banana Creme Brûlée Cake! For the full instructions, check out the recipe card below!
- Measure Ingredients Accurately: Baking is a science, so use precise measurements for best results. Invest in a kitchen scale for accuracy.
- Prep Ahead: Gather and measure all ingredients before you start. This helps streamline the baking process and prevents mistakes.
- Room Temperature Ingredients: Ensure that ingredients like eggs, butter, and cream cheese are at room temperature for even mixing and a smoother batter.
- Proper Mixing: When incorporating dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Use a Kitchen Torch: For the creme brulee topping, a kitchen torch is the best tool to caramelize the sugar. Hold it at an angle for an even and beautiful finish.
- Layering: If needed, level your cake layers before assembling to ensure a flat and stable cake.
- Chill the Custard: Allow the creme brulee filling to chill for at least 4 hours, but longer is better. This helps it set and develop flavor.
- Cake Board: Use a cake board for assembly to make it easier to move the cake and ensure a neat presentation.
- Even Frosting: Apply a thin crumb coat of frosting first and chill before applying the final layer. This helps prevent crumbs in your final frosting layer.
How to make the best buttercream
Need some tips for making the buttercream for your Banana Creme Brulee Cake? I got you covered!
- Room Temp Ingredients: Use room temperature butter and cream cheese for a smooth blend.
- Sifted Sugar: Sift powdered sugar to remove lumps for a creamy texture.
- Gradual Sugar Add: Add sugar slowly to prevent mess and ensure even mixing.
- Flavor Balance: Adjust vanilla and salt to taste, avoiding overpowering flavors.
- Mix Thoroughly: Beat frosting for 3-5 minutes for a light, fluffy texture.
What’s in Molly’s kitchen?
- Electric Stand Mixer: For mixing cake batter, fillings, and buttercream.
- Cake Pans (Three 8-inch round pans): To bake the cake layers evenly.
- Parchment Paper: sheet pan size and here is the cake pan size
- Offset Spatula: Essential for spreading fillings and frosting evenly.
- Kitchen Torch: If you don’t have one, here is one that I love and recommend
- Microwave-Safe Bowls: For melting chocolate and heating cream.
- Cake Board: For assembling the cake and serving.
- Measuring Cups and Spoons: For precise ingredient measurements.
FAQ – Banana Creme Brûlée Cake
Here are some questions that I have been asked regarding this recipe!
Can I Bake This in a Sheet Pan?
Yes! You can, you need to add 10 more minutes, and half the chocolate buttercream!
How do I ensure the creme brulee filling doesn’t become too runny?
Make sure to refrigerate the creme brulee for at least 4 hours or longer to allow it to set properly.
What can I use instead of a cake board for assembly?
You can use a sturdy serving platter or a cardboard cake round as an alternative to a cake board.
How can I prevent my cake layers from sticking to the pans?
Properly grease and line your cake pans with parchment paper to ensure easy cake removal.
Storing and freezing
To store your Banana Creme Brûlée Cake, cover it loosely with plastic wrap and keep it in the refrigerator. It’s best to store it in an airtight container or cake carrier to prevent it from absorbing other odors. Enjoy it within a couple of days for the freshest taste and texture.
Freezing – Banana Creme Brûlée Cake
To freeze your Banana Creme Brûlée Cake, first ensure it’s fully cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in an airtight container or freezer-safe bag, and label it with the date. Freeze for up to a month, thawing in the refrigerator before serving.
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Recipe
Banana Creme Brûlée Cake
banana cake on graham crust, filled with creme brulee, topped with caramelized sugar.
Ingredients
For the creme brulee 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. Using an 8”x8″ or 9×9 square baking pan, in a 9″x13″ baking pan (you can also use a cookie sheet. (Make sure the smaller pan can fit into a bigger pan to create a water bath)
- In a medium-size saucepan, combine the half of the heavy cream, banana extract, vanilla bean paste, and sugar. Bring the mixture to a soft boil and with a rubber spatula, stir about every 45 seconds to prevent it from burning. Once there is a medium boil, remove from heat and add the remaining heavy cream.
- Next we are going to temper the eggs. (tempering means to combine room-temperature eggs with hot liquid in a controlled manner to create a stable base) Make sure the eggs are in a big enough bowl to add ⅓ cup of cream to it.
- In a small-medium size bowl, add the egg yolks to the bowl, using a whisk, slowly whisk about ⅓ cup of the hot cream mixture to the egg yolks while whisking the entire time. Once the egg mixture has been combined, take the eggs mixture and slowly pour it back into the cream mixture while whisking the entire time to prevent the eggs from becoming cooked.
- In a fine strainer or a cheese cloth, pour the custard into your prepped 8×8 or 9×9 pan.
- Add HOT water to the bigger size pan and making sure the water goes up about ¾ inch on the pan.
- Bake the custard for about 45 to 50 minutes. If you added room temp water, your mixture may take up 5-10 more minutes more. The center should be barely set, and it might look a little jiggly as you move it. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. The longer it sits the more stabilize it becomes. Don’t let it sit longer than 5 days.
For the Graham cracker crust
- Preheat your oven to 350 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.
- In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. With a rubber spatula, mix until all the graham cracker crumbs are combined with the melted butter. You should be able to squeeze the mixture and have it stick together.
- Divide the mixture evenly between the three pans and press down firmly with your hand or the back of a spoon (about ¾ cup in each pan).
- Bake for 10 minutes. Let cool while you make the cake layers.
For the banana cake layers
- Keep your oven at 325 F
- In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
- In another medium sized bowl, mash the bananas with a fork until they are completely mashed.
- In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. With a rubber spatula, scrape down the sides of the bowl.
- With the speed turned down to medium, add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla and banana extract and mix on low.
- With the mixer on low, add the dry ingredients, alternating with the buttermilk into the creamed butter mixture, starting and ending with the dry ingredients. I do it in the three parts. Mix until just incorporated and remove bowl from stand mixer.
- With a rubber spatula, fold in the mashed bananas until fully incorporated. Make sure to scrape down the bottom of the bowl.
- Divide the batter evenly between the three pans with the graham cracker crust, using a kitchen scale for the best accuracy. I had about 22 ounces in each one.
- Carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 33-36 minutes.
- Let pans cool on wire rack for 20-30 minutes, then transfer the cakes out of the cake pans and onto cooling racks. Let them cool completely.
For the cream cheese frosting
- In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
- Turn the mixer up to medium speed and beat for about 3 to 5 minutes.
- With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
Assembly
- Place the first cake layer top side up on the cake board. With the graham cracker crust on top of the cake board. Pipe a rim of the buttercream around the edge of the cake. Fill the center of the cake with the chilled creme brûlée filling, making sure not to over fill, and whatever you have left over you can serve on the side.
- Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.
- Place final cake layer, crust side down, on the filling.
- Apple a thin layer of the vanilla buttercream, and freeze for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting.
- For the creme brûlée crunch on top, lightly sprinkle some granulated sugar on top and with a kitchen torch, torch the top of the sugar to crystallize the sugar.
- Serve at room temperature, wrap leftover cakes slices in plastic wrap and will hold in the fridge for a couple days.
Tried this recipe?Let us know how it was!
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