There’s something about a homemade banana cake layered with vanilla buttercream that just feels like a warm hug after a long day. I remember the first time I made this cake—it wasn’t exactly flawless. I was distracted halfway through, probably by a text or something, and ended up mixing the batter a little too vigorously. Yet, when it came out of the oven, it was undeniably moist and tender, flavors melding beautifully. The frosting was a bit thicker than I usually like, but that richness made it all the more indulgent. It’s funny how an imperfect moment in the kitchen can lead to such a perfect dessert.
That first slice, with the creamy frosting melting into the banana-scented layers, was worth every little mishap. And the best part? It’s a cake that invites sharing. Whether it’s a birthday, a spontaneous weekend treat, or just because you feel like celebrating the little things, this banana cake fits the bill.
Why You’ll Love It
- Moist and tender banana layers that hold their shape without being dry or crumbly.
- Creamy vanilla buttercream that’s rich but not overly sweet—a nice balance that complements the banana flavor.
- It’s simple—and that’s kind of the point. No complicated techniques, just straightforward, satisfying baking.
- Great for celebrations, but also perfect as a comforting dessert when you don’t want to fuss over something complicated.
A little heads-up: this cake is best enjoyed within a couple of days, as the banana flavor is freshest then. But honestly, it’s usually gone before that anyway.
PrintBanana Cake Layered
A moist and flavorful banana cake layered with creamy vanilla buttercream frosting. Perfect for celebrations or a delicious dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup buttermilk
1/4 cup sour cream
1 teaspoon lemon juice
1 1/2 cups unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2 teaspoons vanilla extract (for frosting)
1/4 cup heavy cream (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, beat the 1/2 cup 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 1 teaspoon vanilla extract.
In a small bowl, combine mashed bananas, buttermilk, sour cream, and lemon juice.
Add the dry ingredients to the butter mixture alternately with the banana mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting: In a large bowl, beat the 1 1/2 cups softened butter until creamy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Add 2 teaspoons vanilla extract and 1/4 cup heavy cream. Beat on high speed for 3-4 minutes until light and fluffy.
If frosting is too thick, add more heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Place one cake layer on a serving plate. Spread a thick, even layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate as desired and refrigerate the cake for at least 30 minutes before serving.
Kitchen Notes
I usually bake this cake in a standard oven without any fancy equipment, and it turns out just fine. A simple set of round cake pans will do the trick. If you want to get playful, try adding a handful of chopped walnuts or chocolate chips to the batter—though I haven’t tested those variations thoroughly, so results may vary. Pairing this cake with a cup of strong coffee or a mild black tea really brings out the flavors. For a lighter twist, you could swap part of the butter in the frosting for Greek yogurt, but I haven’t nailed down exact proportions yet.
FAQ
Can I make this cake ahead of time? Yes, it’s actually better if you let it chill for a bit so the flavors meld and the frosting firms up.
How should I store leftover cake? Keep it covered at room temperature for up to two days, or refrigerate it in an airtight container if you want it to last longer.
Can I freeze this cake? I haven’t tried freezing the fully frosted cake, but the layers alone freeze well. Just thaw completely before frosting.
Give this banana cake a try and see how it fits into your everyday celebrations or quiet moments. It’s a simple pleasure that’s easy to make and hard to resist.