Banana Cream Cake

This banana cream cake is a luscious and moist dessert that brings out the natural sweetness of ripe bananas in both the cake and the frosting. With its fluffy layers, rich banana flavor, and creamy frosting, it’s an irresistible treat that’s perfect for birthdays, holidays, or whenever you’re craving a banana-infused indulgence.

Why You’ll Love This Recipe

Banana cream cake is the ultimate dessert for banana lovers. The cake layers are soft and tender, thanks to ripe bananas and buttermilk, while the banana cream frosting adds a smooth, buttery finish with a hint of natural fruit sweetness. Unlike artificial banana desserts, this cake highlights real banana flavor, making it a comforting and nostalgic favorite. Whether served at a family gathering or a festive occasion, this cake delivers both beauty and flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 ripe bananas, mashed
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Banana Cream Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup mashed ripe banana
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream (as needed for consistency)

Directions

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla and mashed bananas.
5. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a mixing bowl, beat the butter and mashed banana until smooth and creamy.
2. Gradually add the powdered sugar, mixing well.
3. Stir in the vanilla extract.
4. Add heavy cream one tablespoon at a time until desired frosting consistency is reached.

To Assemble:

1. Place one cake layer on a serving plate and spread with banana cream frosting.
2. Repeat with the second and third layers, then frost the top and sides of the cake.
3. Decorate as desired and refrigerate slightly before serving for best texture.

Servings and timing

This recipe serves 10.
Prep time: 25 minutes
Cooking time: 30 minutes
Total time: 1 hour

Variations

• Cream Cheese Frosting: Replace part or all of the butter in the frosting with cream cheese for a tangy twist.
• Nutty Addition: Add chopped walnuts or pecans to the batter or sprinkle them between layers for crunch.
• Chocolate Drizzle: Drizzle melted chocolate over the top for a richer finish.
• Filled Center: Add a layer of banana pudding or sliced bananas between the cake layers for extra indulgence.
• Cupcake Version: Use the batter for cupcakes, reducing the baking time to about 18–20 minutes.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
Let the cake sit at room temperature for 20–30 minutes before serving to bring out its best texture and flavor.
Unfrosted cake layers can be wrapped and frozen for up to 2 months; thaw fully before frosting.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and frost the cake before serving. You can also freeze the layers ahead of time.

Can I use frozen bananas?

Yes, thawed frozen bananas work well in both the cake and frosting. Be sure to drain any excess liquid before using.

What can I use instead of buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend suitable for baking.

Will the frosting turn brown?

Since the frosting contains fresh banana, it may darken slightly over time. Storing it in the fridge helps slow this process.

Can I use this recipe for a sheet cake?

Yes, pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes, or until a toothpick comes out clean.

Can I decorate with fresh banana slices?

Yes, but add them just before serving to avoid browning.

What’s the best way to get smooth frosting?

Ensure your butter and banana are well mashed and beaten until creamy. Gradually add powdered sugar and mix thoroughly for a smooth finish.

Can I make the frosting without heavy cream?

Yes, you can use milk instead, though the texture may be slightly less rich.

Is this cake overly sweet?

No, the balance of ripe bananas and buttermilk gives the cake a naturally sweet but not overpowering flavor.

Conclusion

Banana cream cake is a tender, flavorful dessert that beautifully showcases the sweet richness of ripe bananas. With a soft, moist crumb and luscious banana frosting, it’s perfect for any celebration or simply to satisfy a banana craving. Easy to make and even easier to enjoy, this cake is bound to become a go-to favorite for bakers and dessert lovers alike.

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