I am always on the hunt for new and exciting desserts to try out and share with my readers. One such dessert that has been on my radar for a while now is Toojay’s Banana Dream Cake recipe.
This indulgent cake is a customer favorite at the Toojay’s Deli chain in Florida, and I couldn’t wait to try making it myself. After several attempts and tweaking the recipe, I have come up with a foolproof method for making the perfect Toojay’s Banana Dream Cake.
What is Toojay’s Banana Dream Cake?
Toojay’s Banana Dream Cake is a delightful dessert that is made with fresh bananas, vanilla custard, and whipped cream. The cake is moist and flavorful, and the custard adds a creamy texture that is hard to resist. It is the perfect dessert for banana lovers, and it is also a crowd-pleaser at parties and gatherings.
How To Make Toojay’s Banana Dream Cake
Now, let’s dive into the step-by-step instructions for making this heavenly cake. Before we get started, it is essential to note that this recipe is time-consuming and requires some patience. But trust me, the end result is worth the effort.
Toojay’s Banana Dream Cake Ingredients
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup mashed ripe bananas (about 1 medium-sized banana)
For the Custard:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 and 1/2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
For the Garnish:
- Sliced bananas
Step By Step Instructions To Make Toojay’s Banana Dream Cake
Step 1: Preheat the oven to 350°F. Grease and flour an 8-inch cake pan and set it aside.
Step 2: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
Step 4: Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Mix until just combined. Fold in the mashed bananas.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: While the cake is baking, prepare the custard. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and egg yolks and whisk until well combined.
Step 7: Cook the mixture over medium heat, whisking constantly until it thickens and comes to a boil. Boil for 1 minute, whisking constantly.
Step 8: Remove the saucepan from the heat and add the butter and vanilla extract. Whisk until the butter is melted and the mixture is smooth.
Step 9: Pour the custard into a bowl and cover it with plastic wrap. Place the bowl in the refrigerator to chill for at least 2 hours.
Step 10: When the cake and custard are both cooled, it’s time to assemble the cake. Start by slicing the cake in half horizontally to create two layers.
Step 11: Place one layer of the cake on a cake stand or plate, and spread the chilled custard over the top, leaving a small border around the edge.
Step 12: Place the second layer of cake on top of the custard and gently press down to secure it in place.
Step 13: To make the whipped cream, combine the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl. Beat the mixture with an electric mixer until stiff peaks form.
Step 14: Spread the whipped cream over the top and sides of the cake. Use a spatula to create smooth and even layers.
Frequently Asked Questions toojays banana dream cake
Can I use frozen bananas instead of fresh bananas?
It is best to use fresh bananas for this recipe to get the best flavor and texture. Frozen bananas can become mushy and watery when defrosted, which can affect the overall quality of the cake.
How long can I store Toojay’s Banana Dream Cake?
The cake can be stored in the refrigerator for up to 3 days, but it is best to consume it within the first 2 days for optimal freshness.
Can I make the cake and custard ahead of time?
Yes, you can make the cake and custard a day ahead and store them separately in the refrigerator. When you are ready to assemble the cake, let the cake and custard come to room temperature before proceeding with the recipe.
Can I use a different type of fruit instead of bananas?
While bananas are the star of this recipe, you can experiment with other types of fruit to create your own unique version of the cake. Some popular options include strawberries, peaches, or blueberries.
Toojay’s Banana Dream Cake Variations
Chocolate Banana Dream Cake: Add some chocolate flavor to your cake by mixing in 1/2 cup of cocoa powder to the batter. You can also sprinkle chocolate shavings on top of the whipped cream for an extra decadent touch.
Nutty Banana Dream Cake: For a crunchy texture, add chopped nuts like walnuts or pecans to the cake batter. You can also sprinkle chopped nuts on top of the whipped cream.
Coconut Banana Dream Cake: If you love coconut, try adding 1/2 cup of shredded coconut to the cake batter. You can also sprinkle toasted coconut on top of the whipped cream for added flavor and texture.
Caramel Banana Dream Cake: Drizzle some caramel sauce on top of the whipped cream for a sweet and decadent finish. You can also add chopped caramel candies to the cake batter for a surprise burst of flavor.
Lemon Banana Dream Cake: For a refreshing twist, add the zest of one lemon to the cake batter. You can also add a teaspoon of lemon juice to the whipped cream for a tangy kick.
toojays banana dream cake recipe
Ingredients
- For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup mashed ripe bananas about 1 medium-sized banana
- For the Custard:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 and 1/2 teaspoons vanilla extract
- For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- For the Garnish:
- Sliced bananas
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour an 8-inch cake pan and set it aside.
- Step 2: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
- Step 4: Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Mix until just combined. Fold in the mashed bananas.
- Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: While the cake is baking, prepare the custard. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and egg yolks and whisk until well combined.
- Step 7: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, whisking constantly.
- Step 8: Remove the saucepan from the heat and add the butter and vanilla extract. Whisk until the butter is melted and the mixture is smooth.
- Step 9: Pour the custard into a bowl and cover it with plastic wrap. Place the bowl in the refrigerator to chill for at least 2 hours.
- Step 10: When the cake and custard are both cooled, it’s time to assemble the cake. Start by slicing the cake in half horizontally to create two layers.
- Step 11: Place one layer of the cake on a cake stand or plate, and spread the chilled custard over the top, leaving a small border around the edge.
- Step 12: Place the second layer of cake on top of the custard and gently press down to secure it in place.
- Step 13: To make the whipped cream, combine the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl. Beat the mixture with an electric mixer until stiff peaks form.
- Step 14: Spread the whipped cream over the top and sides of the cake. Use a spatula to create smooth and even layers.
