Banana cream cake fans - listen up! This crowd-friendly version is something new to try as it's Austrian, fuffy, creamy and so fresh! The recipe was inspired by one of my sweet newsletter readers! And after reading her description of it, I couldn’t resist trying to make this amazing banana dessert myself. I tweaked just a little to work with American ingredients and here it is!
Fresh, sweet bananas are layered with fluffy vanilla sponge cake and a cream filling made from homemade vanilla pudding and whipped cream. The final chocolate coating gives eclair vibes and I know you will love this combination so much!
Shockingly, I didn’t love bananas as a kid (strange, right?), I now find myself adding them to everything from smoothies to breakfast bowls—and yes, cakes like this one or my Maulwurfkuchen (a German chocolate banana cake that's popular at kids' birthday parties!). Because this cake is served chilled, I think it would be the perfect finishing touch to a lovely German summer meal.
What Are Bananenschnitten?
Bananenschnitten (literally “banana slices”) are a classic sheet cake from Austria and southern Germany, usually made by layering fresh bananas with vanilla cream and sponge cake, and finishing with a layer of melted chocolate. It’s light, fruity, and not overly sweet, something my German palate especially appreciates!
While you’ll find many variations using store-bought pudding or whipped topping, my version keeps things more traditional and from-scratch, using homemade vanilla pudding (without all the filler ingredients!) and real whipped cream stabilized with a touch of gelatin.
Why you’ll love this banana cream cake
- Light and creamy with just the right amount of sweetness
- Perfect for a crowd. This cake is made on a baking sheet and easily cut up for a crowd. Sheet cakes are popular in Germany as well (just like my apple sheet cake, plum sheet cake and rhubarb sheet cake).
- A cultural excursion. This banana cream cake is an Austrian dessert that feels just familiar enough!
- Make-ahead friendly. It actually tastes better after a day in the fridge!
Ingredients
Here’s a quick overview of all the ingredients you will need to make this dreamy banana cream cake come to life. Despite it being Austrian, no special ingredients are needed. Click here for exact measurements.
- Eggs. You will use the whole eggs, but separate them to whisk the egg white separately for extra volume. Use size US large.
- Flour. All-purposed flour.
- Sugar. Granulated sugar.
- Milk. I use whole milk, but 2% will also work.
- Oil. A flavor-neutral oil like avocado oil.
- Baking powder. To add fluff to the cake.
- Cornstarch. To thicken the pudding mixture that goes into your pudding-cream filling.
- Vanilla. I like using vanilla extract or real vanilla bean, which you will use in the pudding mixture used for this cake.
- Heavy whipping cream. To add the ultimate fluff to the cream filling.
- Gelatin. I like using grass-fed beef gelatin. This will help to stabilize the cake.
- Bananas. Use them at their peak ripeness aka when you'd want to eat them the most.
- Butter. To mix with the chocolate to create your chocolate glaze.
- Dark chocolate. Use good quality chocolate!
How To Make Bananenschnitten
Step 1: Make the Sponge Cake
This simple, airy sponge cake is made by whipping egg yolks with sugar and then folding in flour, milk, oil, and beaten egg whites for that classic fluff. Bake it on a parchment-lined baking sheet until lightly golden.
Step 2: Make the Homemade Vanilla Pudding
In a saucepan, bring most of the milk to a boil. In a small bowl, whisk the remaining milk with cornstarch and sugar, then add it to the hot milk and let it bubble for a minute. Stir in vanilla and set aside to cool.
Step 3: Whip the Cream and Stabilize
Whip the heavy cream to stiff peaks. Dissolve gelatin in a small amount of boiling water, mix in a spoonful of the whipped cream to temper it, then fold the stabilized mix into the rest of the cream. Finally, combine it all with the cooled pudding for a light, creamy filling.
Step 4: Assemble the Cake
Place halved bananas across the cooled sponge base. Spread the pudding-cream mixture evenly over top.
Step 5: Chocolate Glaze
Melt dark chocolate and butter in a double boiler (or a heatproof bowl over a pan of simmering water). Spread it over the top of the cream layer using a spatula or knife.
Refrigerate for a few hours to set. Then slice and enjoy!
Tips for Success
- Use ripe but firm bananas – they should be sweet but not mushy.
- Cool your pudding fully before mixing with whipped cream to avoid melting.
- Don’t skip the gelatin. It helps the filling hold its shape when slicing.
- Store in the fridge. In case of leftovers (how did that happen?), store them in the fridge for no more than 3 days. Serve cold.
More Austrian Recipes You Might Love
In case you're in the mood for more Austrian
- Kaiserschmarrn is an Austrian torn pancake that I love serving with Rote Grütze or stewed plums as part of a relaxed breakfast, although in Germany it's also popular as a dessert or lunch.
- This Vienna apple strudel is crispy, just sweet enough, and the most irresistible when served with homemade vanilla ice cream or homemade vanilla sauce.
- Brettljause is an Austrian meat and cheese board is so fun for entertaining friends or a relaxed picnic.
- Just switch out the meat for veal to turn the German pork Schnitzel into a Vienna Schnitzel.
Tried it? Let me know in a comment below how you liked it!
Austrian Banana Cream Cake Recipe (Bananenschnitten)
Ingredients
- 5 eggs
- 250 g flour
- 100 ml vegetable oil
- 100 ml milk
- 8 g baking powder
- 200 g sugar
- 5 bananas
Cream Pudding Filling
- 200 ml heavy whipping cream
- 26 g cornstarch
- 140 g sugar
- 400 ml milk
- 1 tablespoon pure vanilla extract
- 8 g gelatine
Chocolate Glaze
- 60 g butter
- 120 g dark chocolate
Instructions
- Preheat the oven to 180 degrees C or 355 degrees Fahrenheit. Beat the egg whites until stiff and set aside. Then beat the yolks and sugar until foamy. Once foamy, add in the milk and oil. Combine the flour and baking powder and sift and fold into the mixture. Lastly, fold in the stiff egg whites and spread out the batter onto a baking sheet covered in parchment paper. Bake for 20 minutes.
- Heat milk until boiling, reserving just a little bit to whisk together with the cornstarch and sugar. Once boiling, remove from heat and whisk in the cornstarch-milk-sugar mixture. Return to a boil and let boil for 1 minute while whisking constantly. Lastly, stir in the vanilla and transfer to a bowl and cool in the fridge.
- Beat the whipping cream until stiff peaks form. Dissolve the gelatine in ¼ c of boiling water, then mix in ¼ of the whipped cream and allow to cool some (store the whipped cream in the fridge in the meantime). Finally fold in with the remaining whipped cream and then the cooled pudding. You run the risk of having chunks form if you just pour the dissolved gelatine into the cold whipping cream.
- Half the bananas and lay them on top of the baked cake. Spread on the pudding and whipped cream mixture. Finally melt the chocolate and butter in a hot waterbath until just melted, then spread on top of the cake using a knife or cake spatula. Transfer to the fridge until ready to cut and serve - will keep for a couple of days.
Pamela Schmidt
Amazing cake! Always a favourite with my friends in Austria!
dirndlkitchen
Thank you so much, Pamela! There is just something about the combination of banana, cream and chocolate! I hope you try some of my other Austrian recipes as well. Sophie