Introduction

This moist and flavorful banana cake is a delightful way to use overripe bananas. With a creamy cream cheese frosting and a tender crumb, it’s perfect for gatherings or a special treat at home.

A two-layered banana cake slice on a white plate with a speckled brown texture, each layer is light brown and moist with a thick layer of creamy white frosting in between and on top. The top layer features swirls of white frosting decorated with banana slices and small pieces of pecans. The background shows the whole cake with similar frosting and banana decorations, placed on a white marbled surface along with a bowl of pecans and a bunch of bananas. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large overripe bananas
3 cups all-purpose flour (spooned and leveled, plus extra for dusting pans)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar (packed)
½ cup unsalted butter (softened)
½ cup sour cream (at room temperature)
2 teaspoons vanilla extract
3 large eggs (at room temperature)
1 cup buttermilk
16 ounces cream cheese (at room temperature)
½ cup unsalted butter (at room temperature)
1 teaspoon vanilla extract
¼ teaspoon salt
3 ½ cups powdered sugar
Pecans (chopped, for garnish)
Banana slices (for garnish, slice just before serving)

Instructions

Step 1: Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or shortening and dust them lightly with flour. Set aside.
Step 2: Peel and tear the bananas into a medium bowl. Mash completely using a fork or potato masher and set aside.
Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large mixing bowl, cream the granulated sugar, brown sugar, and softened butter with an electric mixer until fluffy.
Step 5: Add the mashed bananas, sour cream, and vanilla extract to the creamed mixture and mix until combined.
Step 6: Add the eggs one at a time, mixing just until incorporated after each addition.
Step 7: Mix in half of the dry ingredient mixture, then add the remaining half, mixing just until combined.
Step 8: Pour in the buttermilk and mix on low speed until the batter is just combined. The batter should be thick and wet.
Step 9: Divide the batter evenly between the prepared pans. Bake on the middle rack for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the cakes cool in the pans for 15 minutes before removing them. Transfer to a cooling rack and cool completely.
Step 11: For the frosting, beat the cream cheese and softened butter together in a large bowl with an electric mixer until smooth.
Step 12: Mix in the vanilla extract and salt.
Step 13: Gradually add the powdered sugar, about ½ cup at a time, beating until the frosting is smooth and thick.
Step 14: To assemble, place one cake layer on a serving plate or cake stand. Spread about half of the frosting evenly on top.
Step 15: Carefully place the second cake layer on top and spread the remaining frosting over it.
Step 16: Optionally, frost between layers, on top, and pipe remaining frosting around edges for decoration.
Step 17: Garnish with chopped pecans and fresh banana slices just before serving to avoid browning.

Tips & Variations

Use very ripe bananas for the best natural sweetness and flavor.
To keep banana slices fresh-looking, brush them with a little lemon juice before garnishing.
Substitute Greek yogurt for sour cream if desired for a slightly tangier cake.
Add a teaspoon of cinnamon or nutmeg to the dry ingredients for warm spice notes.

Storage

Store the assembled banana cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 2 months if wrapped tightly.

How to Serve

A slice of two-layer light brown cake with a thick white creamy frosting layer in the middle and on the top. The cake looks soft and moist with small air holes. On the top right side of the cake slice, there are pieces of banana and chopped pecans partly covered by frosting. A bronze fork is cutting into the slice, lifting a piece with white frosting. The cake slice is on a white plate with a light brown speckled pattern. In the background, there is another slice of the same cake on a matching plate and a wooden bowl filled with whole and halved pecans, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this cake?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing to avoid altering the batter consistency.

Can I make this cake gluten-free?

Yes, substitute a gluten-free flour blend cup-for-cup, but be aware the texture may differ slightly from the original.