Fresh Banana Layer Cake
Indulge in the perfectly moist and fluffy decadence of this Fresh Banana Layer Cake, a true celebration of ripe bananas and creamy frosting. This irresistible dessert layers naturally sweet banana-infused cake with a rich, tangy cream cheese frosting, making every bite a sweet and satisfying treat. The secret to its tender crumb lies in the addition of buttermilk, while the mashed bananas lend both flavor and moisture. You can elevate the visual appeal and texture with a garnish of crunchy chopped walnuts or pecans for the ultimate finishing touch. Ideal for birthdays, celebrations, or simply a weekend treat, this homemade banana cake will quickly become a family favorite. Easy to make and packed with flavor, this crowd-pleaser is a must-try for any banana lover.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 Large eggs
- 1.5 cups Ripened bananas, mashed
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 8 ounces Cream cheese, softened (for frosting)
- 0.5 cup Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped walnuts or pecans (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
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 and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the mashed bananas and vanilla extract until fully combined.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and unsalted butter together until creamy and smooth, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Stir in the vanilla extract and continue beating until the frosting is fluffy and spreadable.
Place one cake layer on a serving plate and spread a thick layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
If desired, sprinkle the chopped walnuts or pecans over the top of the cake for garnish.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 72.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 205 mg | 4% | |
*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.
