Banana Cream Cake

This moist and delicious banana cream cake is layered with fresh bananas, creamy custard, and topped with whipped cream.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
Gradually add the dry ingredients to the banana mixture, alternating with the milk. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
Once the cakes are cooled, place one cake layer on a serving plate. Spread a layer of vanilla custard over the top.
Place the second cake layer on top and spread another layer of vanilla custard.
Cover the entire cake with whipped cream and garnish with banana slices.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve chilled. Enjoy!