- Prepare the Banana Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cheesecake Filling:
- While the cakes are cooling, preheat your oven to 325°F (163°C).
- Beat the softened cream cheese with an electric mixer until smooth.
- Add the granulated sugar and beat until well combined.
- Mix in the egg, vanilla extract, and sour cream until smooth and creamy.
- Pour the cheesecake batter into a greased 8-inch round springform pan or cake pan.
- Bake for 25-30 minutes, or until the cheesecake is set and the edges are lightly golden. Let it cool to room temperature, then refrigerate until fully chilled.
- Assemble the Cake:
- Once the banana cakes and cheesecake are completely cooled, level the tops of the banana cakes if necessary.
- Place one layer of banana cake on a serving plate or cake stand. Spread a layer of cheesecake filling evenly over the cake layer.
- Top with the second banana cake layer, pressing gently to adhere.
- Prepare the Banana Cream Topping:
- In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the top and sides of the cake.
- Garnish:
- Arrange banana slices on top of the whipped cream. Optionally, sprinkle with graham cracker crumbs or crushed Nilla wafers for added texture and flavor.
- Chill and Serve:
- Refrigerate the assembled cake for at least 1-2 hours before serving to allow the flavors to meld and the cake to set.
- Slice and enjoy!
Tips for Perfect Banana Cream Cheesecake Cake:
- Banana Ripeness: Use very ripe bananas for the best flavor and sweetness in the cake.
- Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Chilling Time: Allowing the cake to chill ensures that the layers set properly and the flavors meld beautifully.
This Banana Cream Cheesecake Cake is a delightful fusion of banana cake, creamy cheesecake, and whipped cream, making it a perfect dessert for any occasion. Enjoy every decadent bite!
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