Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
3 large ripe bananas
1 cup butter (halal-certified or clarified), softened
1 cup granulated sugar
4 large eggs
1 tbsp vanilla extract
1/2 tsp salt
1 1/2 cups milk (use almond or oat as alternative)
3/4 cup heavy cream (halal-certified)
Instructions
Preheat oven to 350°F (175°C). Grease 9-inch springform pan with coconut oil
Whisk flour, baking powder, and salt in a bowl
Cream butter and sugar in a stand mixer until pale, 3–5 minutes
Add eggs one at a time, beating well after each addition. Mix in vanilla extract
Incorporate dry ingredients in three batches, alternating with milk, beginning and ending with dry ingredients
Pour batter into prepared pan. Bake for 25 minutes until golden and toothpick comes out clean
Cool slightly, then remove from pan and let cool completely
Combine bananas, 2 tbsp sugar, and 1 tbsp milk in a saucepan. Simmer for 10 minutes to create banana jam
Whip heavy cream until stiff peaks form
Layer cake with custard, jam, and whipped cream. Top with banana slices
Notes
Use overripe bananas for maximum sweetness
Verify halal certification for butter and heavy cream
Room-temperature eggs ensure smooth batter
Cake stays moist for 2–3 days when stored in an airtight container
- Prep Time: 30
- Cook Time: 25
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg