Description
This Banana Cream Cake is soft, fluffy, and bursting with banana flavor. Layered with creamy banana frosting and topped with smooth whipped banana cream, it’s a luscious dessert that’s perfect for special occasions or satisfying your banana cravings. A showstopping cake with natural sweetness and a dreamy texture!
Ingredients
For the Cake:
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2 ripe bananas, mashed
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2 1/4 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk
For the Banana Cream Frosting:
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1/2 cup unsalted butter, softened
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1/2 cup mashed ripe banana
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3 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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2-3 tablespoons heavy cream (as needed for consistency)
Instructions
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Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time. Add vanilla and mashed bananas.
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Alternate adding the dry mixture and buttermilk to the wet ingredients, starting and ending with the dry mix. Mix until just combined.
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Divide batter evenly into pans and smooth the tops.
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Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
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For frosting, beat butter and banana until smooth. Gradually mix in powdered sugar and vanilla.
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Add heavy cream 1 tablespoon at a time to achieve desired consistency.
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Stack the cooled cakes with frosting between layers and decorate as desired.
Notes
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Make sure bananas are very ripe for the best flavor.
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You can chill the cake before serving for a firmer slice.
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Optional: Add chopped walnuts or banana chips for texture.
