Description
This banana cake recipe transforms the classic banana bread flavor into a moist, cakey layered dessert topped with a luscious cream cheese frosting. Perfect for celebrations or a delightful treat any time, it combines ripe bananas, cinnamon, and walnuts for a flavorful and textured cake.
Ingredients
Scale
Cake Ingredients
- Cooking spray
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 ripe bananas, mashed
- 3/4 cup sour cream
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
Frosting Ingredients
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 4 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/4 cup heavy cream
Garnish
- 1 banana, sliced into coins
- 1/2 cup walnuts, roughly chopped
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease and spray with cooking spray three 8-inch round cake pans so the layers don’t stick.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 3-5 minutes. This creates a smooth base and incorporates air for a lighter cake texture.
- Add Eggs and Bananas: Beat in eggs one at a time until fully incorporated. Then mix in the mashed ripe bananas, sour cream, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Divide and Bake: Evenly distribute the batter into the prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway for even baking.
- Cool the Cakes: Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking when frosted.
- Make the Frosting: Beat softened cream cheese and butter together in a bowl until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream until the frosting is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Repeat with remaining layers. Frost the top and sides evenly.
- Garnish and Serve: Decorate the cake with banana slices and chopped walnuts on top for an appealing finish and added texture. Slice and serve at room temperature.
Notes
- This banana cake takes the classic flavor of banana bread and adds a cakier texture and a cream cheese frosting to create a layered cake worthy of any party.
- Use very ripe bananas for the best flavor and natural sweetness.
- Ensure all dairy ingredients are at room temperature for smooth mixing.
- The cake layers can be made a day ahead and wrapped tightly to retain moisture.
- For a nut-free version, omit walnuts or substitute with seeds if preferred.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 674
- Sugar: 63 g
- Sodium: 272 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 109 mg
