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Banana curd cream cake in elegant serving
Refreshing curd cheese and banana combination

Banana curd cream cake

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
This dessert is built on a delicate play of textures: thick, creamy curd cheese and soft, sweet banana meeting on a light sponge bed. The banana's natural creaminess and high pectin content help retain structure, while the acidity of the curd cheese balances the concentrated sweetness of the fruit. Not a heavy buttercream cake, but a refreshing, 'smart casual' bake that won't leave you too full after Sunday lunch.
🕒 Prep Time 35 mins
🍳 Cook Time 30 mins
⌛ Total Time 4 hrs 10 mins
🍽️ Servings 8 servings
🔥 Calories 385 kcal
🌍 Cuisine Modern European

Ingredients

Equipment Needed

  • 22-24 cm springform cake tin
  • Hand mixer or food processor
  • Sieve for pressing curd
  • Silicone spatula
  • Heatproof bowl for gelatine

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (standard setting). Lightly butter a cake tin, then sprinkle with a little flour, tapping out the excess.

Tip: Flouring creates a physical barrier so the fat in the batter cannot stick directly to the metal.
2 ✓

Beat the soft butter and sugar until pale, until the mixture increases in volume and has a fluffy texture. Then beat in the eggs one by one, mixing the base thoroughly with each.

Tip: Sugar crystals cut tiny holes in the butter during mixing, into which air enters. This air will later lift the cake (physical leavening).
3 ✓

In a clean bowl, sift together the flour, baking powder, and salt. Add the flour mixture and milk to the butter base alternately in 3-4 parts, mixing only until uniform.

Tip: If you pour the milk in all at once, the butter cream may curdle (emulsion breaks). Do not overmix the flour, or the dough will be rubbery and tough (gluten development).
4 ✓

Pour the batter into the prepared tin, smooth the top, and bake for 25-30 minutes. It is ready when the top is golden brown and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

Tip: The sponge structure is unstable while warm. If you turn it out too soon, steam escapes suddenly and the cake may collapse.
5 ✓

Prepare the cream: Press the curd cheese through a sieve to get rid of lumps, then mix smooth with the vanilla sugar. Whip the cold double cream until stiff.

Tip: Sieving the curd cheese is essential for a silky, patisserie-quality cream. Lumpy curd is rustic, but smoothness is the goal here.
6 ✓

Sprinkle the gelatine powder into the cold water, let it bloom for 5 minutes, then warm gently (do not boil!) until liquid and clear. Mix in a spoonful of curd cream (tempering), then drizzle this mixture back into the full amount of curd cheese.

Tip: Tempering is needed so the hot gelatine doesn't set immediately into tiny gummy bear lumps upon contact with the cold curd (thermal shock).
7 ✓

Fold the whipped cream gently into the curd cream with large movements, taking care not to knock out the air.

Tip: Air bubbles in the whipped cream make the filling light. If you mix wildly, you squeeze out the air and the cream will be flat and dense.
8 ✓

Leave the cooled cake layer in the tin. Slice the bananas, toss in lemon juice, and arrange on top of the cake. Smooth the curd cream over them.

Tip: The acidity of lemon juice blocks the enzymes that cause banana browning (oxidation).
9 ✓

Place the cake in the fridge for at least 3-4 hours (but preferably overnight) for the gelatine to set fully. Before serving, decorate with the remaining banana and perhaps grated chocolate.

Tip: Gelatine cross-linking is a time-consuming process. Cold helps the molecules align, making the cream sliceable (gelation).

Recipe FAQ

Why did the cream become runny?
Likely the gelatine was too hot when added to the cold cream and clumped, or the curd cheese was too wet. Use a fuller fat, drier curd cheese!
The banana is browning in the cake. What should I do?
Oxidation is a natural process. The ascorbic acid content of lemon juice slows this down, so never skip sprinkling it!
Can I use margarine instead of butter?
The flavour and melting point of butter are crucial for the sponge structure; margarine can leave a greasy aftertaste.

Ingredients

  • 200 g Plain flour (sifted)
  • 150 g Caster sugar
  • 100 g Butter (room temperature, soft)
  • 3 pcs Eggs (size L)
  • 1 packet Baking powder
  • 100 ml Milk (3.5%)
  • 1 pinch Salt
  • 250 g Semi-fat curd cheese
  • 200 ml Double cream (min. 30%, cold)
  • 3 pcs Ripe bananas
  • 1 pc Lemon (juice only)
  • 10 g Gelatine powder
  • 10 g Vanilla sugar (with real vanilla)
  • 50 ml Water (for gelatine)