Banana Layer Cake with Creamy Buttercream Frosting Recipe
This moist and flavorful banana cake uses three ripe bananas for natural sweetness and a tender crumb, enhanced by sour cream to keep the layers extra moist. It is layered and frosted with a rich, creamy buttercream that sets perfectly for clean slicing. Perfect for banana lovers seeking a classic, crowd-pleasing dessert.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 55 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1½ cups sugar
- ½ cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sour cream
Frosting Ingredients
- 2 cups powdered sugar
- ½ cup butter, softened
- 2 Tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- Prepare the batter: Mash the ripe bananas in a large bowl until smooth. Add the softened butter, sugar, eggs, and vanilla extract, and mix until well combined.
- Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the banana mixture, alternating with the sour cream, mixing gently until just combined to avoid overmixing.
- Bake the cake layers: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cake layers from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting to prevent melting the buttercream.
- Make the buttercream frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add the heavy cream and vanilla extract, and continue beating until the frosting is smooth and spreadable.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of buttercream over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. Allow the frosting to set slightly before slicing for clean cuts.
Notes
- Make sure the bananas are very ripe for best flavor and natural sweetness.
- Be careful not to overmix the batter to keep the cake tender.
- Let the cake layers cool completely before frosting to prevent the buttercream from melting.
- You can add chopped nuts or chocolate chips to the batter for variation.
- Store the frosted cake covered in the refrigerator for up to 3 days.
