Would like to create a variation on strawberry shortcake, using chocolate cake, whipped cream frosting, and a layer of fresh banana slices and whipped cream in the middle. My sister's wedding cake was a version of this, from a commercial bakery. Am concerned, based on reviews of similar recipes, that the bananas will shed water and cause the layers to slip. Or, that the whipped cream in the center will just "melt" into the cake. Alternative could be to keep the whipped cream frosting on the outside, but put the sliced bananas in the center with a ganache layer (instead of more whipped cream). Am also concerned about the banana slices browning, which perhaps is inevitable. Any advice is much appreciated! This will be for the shower of a banana-loving friend. Looked at recipes for banana cakes, but they mostly seemed like banana bread in cake form - not very tempting, really. Thanks in advance for any input!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)