Some banana cakes are dry, bland, or overloaded with sugar. This one gets it just right. With its tender crumb, mellow banana flavor, and tangy cream cheese frosting, this banana layer cake offers a balanced dessert that’s both comforting and refined. It’s the kind of cake that tastes like something your grandmother might have made—if your grandmother happened to be a professional baker.
Whether you’re celebrating a birthday or just looking for a way to use up ripe bananas, this recipe delivers a cake that feels special but doesn’t demand elaborate techniques. A few smart tricks—like a slow bake and an unusual cooling method—give it an edge that sets it apart from the usual banana bread spin-offs.
A Note on Buttermilk and Bananas
This recipe leans on a couple of ingredients that do some heavy lifting. Buttermilk, with its subtle tang, helps soften the crumb while giving the cake a lighter, more open texture. The mashed bananas provide sweetness, moisture, and structure, but they don’t overwhelm—the result isn’t a sugar bomb, but a genuinely balanced cake.
Highlighting the Ingredients
Ripe Bananas (1½ cups mashed): Look for bananas that are deeply speckled or almost blackened. These are at their sweetest and will mash into a silky purée, giving the cake natural moisture and a gentle banana aroma.
Lemon Juice (2 tsp): Mixed with the mashed bananas, lemon juice keeps them from browning and adds a touch of brightness to the batter.
All-Purpose Flour (3 cups): Provides the structure. If you want a slightly more delicate crumb, you could swap ½ cup for cake flour.
Unsalted Butter (¾ cup in the cake, 11 tbsp in the frosting): Adds richness and flavor. For the cake, use softened butter; for the frosting, make sure it’s room temperature for easy mixing.
Sugar (2⅛ cups granulated + 1½ cups confectioners’): The granulated sugar sweetens the cake and helps it brown; the powdered sugar ensures the frosting is light and spreadable.
Eggs (3): Bind the ingredients and provide structure. Use room temperature eggs for better incorporation.
Buttermilk (1½ cups): Key to the cake’s tenderness. No buttermilk on hand? Mix 1½ tablespoons of lemon juice or vinegar into 1½ cups of whole milk and let sit for 10 minutes.
Cream Cheese (2 x 8 oz packages): Use full-fat cream cheese and keep it chilled before whipping. It gives the frosting its signature tang and a thick, creamy texture.
Chopped Walnuts (⅓ cup, optional): These add crunch and a touch of bitterness that offsets the sweet frosting—optional, but worth it.
Making the Cake: Step-by-Step with Tips
Step 1: Preheat and Prep.
Set your oven to 275°F—not a typo. The low baking temperature helps the cake cook evenly and stay moist. Grease and flour two 9-inch round cake pans thoroughly to avoid sticking.
Step 2: Banana Prep.
Mash the bananas until smooth, then stir in the lemon juice. This combo keeps the banana purée from turning gray and sharpens the overall flavor.
Step 3: Mix Dry Ingredients.
In a bowl, whisk together flour, baking soda, and salt. Set this aside—you’ll be alternating it with buttermilk later to avoid overmixing.
Step 4: Cream Butter and Sugar.
In a stand mixer, beat the butter and sugar on medium speed until light and fluffy. This may take 3–5 minutes. Don’t skimp—this step incorporates air that helps the cake rise.
Step 5: Add Eggs and Vanilla.
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
Step 6: Alternate Flour and Buttermilk.
Add the flour mixture in thirds, alternating with the buttermilk. Start and end with flour. Mix until just combined—don’t overbeat, or the cake may turn out dense.
Step 7: Fold in Bananas.
Use a spatula to gently fold in the banana-lemon mixture. The batter will be thick but smooth.
Step 8: Divide and Bake.
Pour the batter evenly into your prepared pans. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Quick Chill.
Here’s the unusual part—once the cakes come out of the oven, place the pans on baking sheets and transfer them directly to the freezer for 45 minutes. This rapid cooling locks in moisture and makes the layers easier to frost.
Making the Cream Cheese Frosting
Step 1: Whip the Cream Cheese.
With a paddle attachment, beat the cold cream cheese until smooth.
Step 2: Add Butter.
Add the softened butter and beat until fully incorporated. Scrape down the bowl as needed.
Step 3: Finish with Sugar and Vanilla.
Sift in the confectioners’ sugar (to avoid lumps) and add the vanilla. Beat for about 2 minutes, until light and airy.
Assembly Tips
Place one cake layer on your serving plate and spread half the frosting over the top. Place the second layer on top and cover the entire cake with the remaining frosting. If using, sprinkle chopped walnuts on top. You can also press them lightly into the sides for more crunch and a classic bakery look.
Customizations and Variations
- Add spices: A pinch of cinnamon or nutmeg in the batter adds warmth.
- Swap the frosting: Prefer a lighter touch? Use whipped cream or vanilla buttercream instead.
- Make it nut-free: Skip the walnuts entirely, or replace with a handful of mini chocolate chips.
Storing and Serving
Short-term: The cake can sit at room temperature for a few hours if your kitchen is cool. Otherwise, store it in the fridge, loosely covered.
Long-term: Refrigerated, the cake lasts 4–5 days. Let slices sit out for 15 minutes before serving to take the chill off the frosting.
Freezing: You can freeze the unfrosted layers for up to two months. Wrap tightly in plastic and then foil. Thaw in the fridge before frosting.
Leftover ideas: Crumble leftover cake into parfaits with yogurt or whipped cream and fresh fruit. Or freeze individual frosted slices and enjoy them as needed.
This banana layer cake is proof that simple ingredients, handled with care, can create something quietly spectacular. Moist, flavorful, and topped with a tangy cream cheese crown—it’s a cake you’ll want to make again and again.
Best Banana Cake With Cream Cheese Frosting
Ingredients
For the cake
- 1 1/2 cups mashed ripe bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 2 1/8 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/3 cup chopped walnuts optional
For the frosting
- 2 packages cream cheese 8-ounce each, chilled
- 11 Tablespoons unsalted butter at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 Tablespoon vanilla extract
Instructions
Make the cake
- Preheat the oven to 275°F. Grease and flour two 9-inch round cake pans.
- In a small bowl, mix the mashed bananas with lemon juice and set aside.
- In another bowl, whisk together flour, baking soda, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
- Fold in the banana mixture. Divide batter evenly between the prepared pans.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Place the cakes (still in pans) on baking sheets and transfer them to the freezer for 45 minutes to cool.
Make the frosting & assemble
- In a stand mixer, beat the chilled cream cheese until smooth.
- Add the room-temperature butter and continue beating until fully incorporated, scraping down the sides as needed.
- Sift in the confectioners’ sugar, add vanilla extract, and beat until light and fluffy, about 2 minutes.
- Remove cakes from freezer. Place one layer on a serving plate and spread with half of the frosting.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
- Sprinkle chopped walnuts over the top, if using. Slice and serve.
Notes
- You can skip the walnuts or replace them with toasted pecans for a different flavor.
- Freezing the cake while still warm helps lock in moisture and makes it easier to frost.
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