Blue Ribbon Banana Cake with Creamy Nut Filling
Indulge in the ultimate comfort dessert with this Blue Ribbon Banana Cake with Creamy Nut Filling—a moist, flavorful masterpiece that’s perfect for any occasion. Made with ripe bananas, buttermilk, and a blend of granulated and brown sugar, each layer is rich, tender, and irresistibly sweet. The star of the show is the luscious nutty filling, made with velvety cream cheese, powdered sugar, and optional chopped walnuts or pecans to add a delightful crunch. Whether frosted or served simply with a dusting of powdered sugar, this show-stopping cake is a crowd-pleaser that’s easy to assemble and ideal for birthdays, holidays, or casual gatherings. With just 30 minutes of prep time, this banana cake recipe is your ticket to dessert perfection!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 1.5 cups powdered sugar
- 3 tablespoons heavy cream
- 0.75 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and mashed bananas.
Gradually add the dry ingredients to the banana mixture in three batches, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before assembling.
While the cakes are cooling, prepare the creamy nut filling. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until light and fluffy. Fold in the chopped nuts (if using).
Place one cake layer on a serving plate or cake stand. Spread the creamy nut filling evenly over the top. Place the second cake layer on top, pressing gently to secure.
Frost the sides and top of the cake with your favorite frosting, or serve as is with a dusting of powdered sugar. Optionally, garnish with additional chopped nuts for a decorative touch.
Refrigerate the cake for at least 1 hour before serving to allow the filling to set. Slice and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 47.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
