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Banana curd cake
Creamy cake with fresh banana

Banana Cream Cheese & Curd Cake

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
This dessert plays on textures: dense, creamy curd meets soft, sweet banana on a light sponge bed. Banana's natural creaminess helps structure, while the curd's tang balances the sweetness. Not a heavy buttercream cake, but a refreshing, 'smart casual' sweet.
🕒 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

  • 9-inch Springform Pan
  • Hand mixer
  • Sieve
  • Spatula
  • Bowl for gelatin

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Grease and lightly flour the pan.

Tip: Flouring prevents sticking.
2 ✓

Cream butter and sugar until fluffy. Beat in eggs one by one.

Tip: Sugar cuts air pockets into butter for lift.
3 ✓

Sift flour, baking powder, salt. Alternate adding flour mix and milk to the butter base.

Tip: Don't dump milk all at once or it may curdle. Don't overmix flour.
4 ✓

Bake 25-30 mins until golden and a toothpick comes out clean. Cool in pan.

Tip: Sponge is unstable when hot; sudden steam release from unmolding causes collapse.
5 ✓

Press cheese through a sieve for smoothness, mix with vanilla. Whip heavy cream.

Tip: Sieving creates a silky, bakery-quality cream from rustic cheese.
6 ✓

Bloom gelatin, melt, temper with a spoon of cheese, then mix into the main batch.

Tip: Tempering prevents gelatin shock (lumps).
7 ✓

Fold whipped cream into cheese mixture gently.

Tip: Keep the air bubbles in!
8 ✓

Slice bananas, toss in lemon juice, place on cake base. Cover with cream.

Tip: Lemon blocks browning enzymes.
9 ✓

Chill 3-4 hours or overnight.

Tip: Gelatin needs time to cross-link and firm up.

Recipe FAQ

Why is the cream runny?
Gelatin was too hot or cheese too wet. Use dry curd or strained ricotta!
Bananas browning?
Oxidation is natural. Lemon juice slows it down, so don't skip it!
Margarine instead of butter?
Butter flavor and melting point are key for sponge structure; margarine leaves a greasy aftertaste.

Ingredients

  • 1 3/4 cups All-Purpose Flour (sifted)
  • 3/4 cup Granulated Sugar
  • 7 tbsp Unsalted Butter (softened)
  • 3 large Eggs
  • 2 tsp Baking Powder
  • 1/2 cup Whole Milk
  • 1 pinch Salt
  • 8 oz Farmer's Cheese or Ricotta (strained)
  • 3/4 cup Heavy Cream (cold)
  • 3 medium Ripe Bananas
  • 1 tbsp Lemon Juice
  • 1 packet Unflavored Gelatin Powder (approx 2.5 tsp)
  • 1 tsp Vanilla Extract
  • 1/4 cup Water (for gelatin)