Description
A rich, moist banana layer cake featuring a tender crumb and topped with a tangy, stable cream cheese frosting. This recipe uses a mix of mashed and pureed bananas for maximum flavor and buttermilk for tenderness.
Ingredients
Scale
- 3 large ripe bananas (heavily spotted)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 8 oz full-fat block cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down sides.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
- Gently fold mashed bananas into the batter using a spatula, leaving some small chunks.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Rotate pans halfway through.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- While cakes cool, beat cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat on high for 2-3 minutes until fluffy.
- Assemble cake by placing one layer on a plate, spreading frosting on top, adding second layer, and frosting top and sides.
Notes
Ensure bananas are very ripe for maximum sweetness. Use block cream cheese, not tub cream cheese, for better stability. Do not overmix the batter once flour is added to prevent a tough cake. If buttermilk is unavailable, substitute with milk plus 1 tablespoon of vinegar per cup, let sit for 10 minutes. Cake can be stored in the fridge for up to 5 days due to the cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 60
- Fiber: 1
- Protein: 5
Keywords: banana cake, cream cheese frosting, moist banana cake, layer cake, homemade frosting, baking, dessert recipe