Fresh Banana Layer Cake

Fresh Banana Layer Cake
Recipe from

This is one of my most requested cakes. Normally I can't leave a recipe alone and have to add my own little spin. Not with this cake; it's perfect. Moist, not too sweet and over the top banana flavour. I hope you give it a try. Enjoy!


2 1/4 cups sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt

1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs

3 3/4 cups confectioners' sugar
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons vanilla
2 to 3 large firm-ripe bananas
1/2 cup walnuts, chopped and toasted (garnish optional)

Make cake layers:
Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour.

1. Into a bowl sift together flour, baking soda, baking powder, and salt.

2. In a small bowl whisk together mashed banana, yogurt and vanilla.

3. In a large bowl beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. Be carefull not to overmix.

4. Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely.

5. For the frosting sift confectioners' sugar into a large bowl. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.

6. To assemble the cake, cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.

(Cake may be made 8 hours ahead and kept in a cake keeper at a cool room temperature.)


Peter M said...

I would ask for just one piece...afterall this is a He-Man's cake....HUGE!

Debbie said...

I'm crazy about banana cakes and breads and this looks perfect!

Lo said...

Gotta love the fact that this recipe incorporates fresh bananas. So good! And perfect for the winter months here when there's very little fruit in season.

Meg Luby said...

i lovvvvvvvvvve bananas! it seems to be going around the foodie universe to bake with them and this cake looks gosh... one of the absolute best!

thanks for posting! love your blog

Juliana said...

Wow, banana husband will love this cake...beautifully done :-)

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