Banana Cream Bombe Cake

Layers of real whipped cream, vanilla wafers and bananas (note there are only 3 ingredients) for a goes-down-way-too-easy splurge.


6 or 7 bananas
1 large box vanilla wafers
1 pint heavy whipping cream, whipped

      The Recipe

Cut bananas (ripe but somewhat firm) in half widthwise and then slice into long slices about 1/4" thick.
Arrange a single layer of vanilla wafers in a circle on a pretty platter. Top with slices of banana. Spread a layer of whipped cream over bananas. Repeat until you have 3 or 4 layers. On last layer of whipped cream, make sure sides of cake are covered, too. Cover loosely with tented foil so it doesn't touch whipped cream and refrigerate at least 4 hours (so the wafers can soften like cake). If you like, drizzle the top with caramel topping or sprinkle with brickle before serving.
Note: I don't add sugar when I whip the cream because the wafers and bananas provide enough sweet for me, but if you really, really, really, really have a sweet tooth, feel free.



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