Introduction
Banana Cream Cake is the ultimate dessert for anyone who loves the rich, nostalgic flavor of banana cream pie blended with the soft, fluffy decadence of a classic layer cake. It’s a comforting, indulgent creation that layers moist banana-infused cake with smooth vanilla or banana custard, topped with generous clouds of whipped cream or creamy frosting, and often crowned with fresh banana slices or crunchy vanilla wafer crumbles. Each bite delivers a perfect balance of sweet banana, velvety cream, and tender crumb, making it a hit at birthday parties, family gatherings, or just when you need a slice of something special. The gentle sweetness of bananas combined with luxurious textures makes this cake a standout for both banana lovers and anyone who craves a dessert that’s as beautiful to look at as it is to eat.
The History of Banana Cream Cake
The roots of banana-based desserts stretch back to the early 20th century, particularly in the United States, when bananas became more widely available thanks to improved transportation and refrigeration. Banana cream pie was one of the first iconic creations, combining sliced bananas, custard, and whipped cream in a flaky crust. As layer cakes rose in popularity during the 1920s and 1930s, bakers began experimenting by infusing cake batters with fruit, and the banana cream pie eventually inspired the Banana Cream Cake. This cake brought together the best of both worlds: the flavor and texture of banana cream pie with the structure and versatility of a layer cake. Over time, Banana Cream Cake evolved to include variations like pudding fillings, whipped toppings, and even banana bread-style sponge layers. It’s remained a beloved treat, especially in the South and Midwest of the United States, where homey, fruit-forward desserts never go out of style.
Ingredients Breakdown
For the Banana Cake Layers: 2½ cups (315g) all-purpose flour, 1½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, ¾ cup (170g) unsalted butter, softened, 1½ cups (300g) granulated sugar, 3 large eggs (room temperature), 1 tbsp vanilla extract, 1 cup (240ml) buttermilk, 1½ cups (about 3) mashed ripe bananas
For the Banana Cream Filling: 1 cup (240ml) whole milk, ½ cup (120ml) heavy cream, ⅓ cup (65g) granulated sugar, 2 tbsp cornstarch, 3 large egg yolks, 1½ tsp vanilla extract, pinch of salt, 1 tbsp unsalted butter, 1 medium ripe banana, sliced thin
For the Whipped Cream Frosting or Topping: 2 cups (480ml) heavy whipping cream, ¼ cup (30g) powdered sugar, 1 tsp vanilla extract
Optional Garnishes: Fresh banana slices, vanilla wafer crumbs, white chocolate curls, toasted coconut, or caramel drizzle
Step-by-Step Recipe
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans and line the bottoms with parchment paper.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the mashed bananas. Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined—do not overmix.
- Bake the Cakes: Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Banana Cream Filling: In a medium saucepan, whisk together milk, cream, sugar, cornstarch, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in butter and vanilla. Let it cool slightly, then gently fold in thin banana slices. Chill completely before using.
- Make the Whipped Cream Frosting: In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft to medium peaks form. Keep chilled until ready to use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of banana cream filling over it. Add the next cake layer and repeat if using three layers. Frost the entire cake with whipped cream frosting or just the top for a semi-naked look.
- Decorate: Garnish with banana slices, crushed vanilla wafers, or your choice of toppings. Chill the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the filling to set.
Tips for the Perfect Banana Cream Cake
Use overripe bananas for the most flavor—dark peels mean sweeter, more intense banana taste. Do not overmix the batter once the flour is added; this helps maintain a tender crumb. Chill the banana cream filling completely before assembling the cake to prevent it from making the cake soggy. To avoid banana browning, toss fresh slices in a bit of lemon juice if using them for garnishing. Whip the cream just to soft or medium peaks for a light texture that won’t turn grainy. If you’re worried about the cake slipping due to the creamy filling, insert a few dowels or straws through the layers for stability. For easy slicing, chill the assembled cake before serving and use a warm knife.
Variations and Customizations
Banana Pudding Cake: Layer the cake with vanilla pudding, sliced bananas, and crushed vanilla wafers for a banana pudding twist. Caramel Banana Cream Cake: Drizzle layers with salted caramel for extra indulgence. Chocolate Banana Cream Cake: Add mini chocolate chips to the batter or spread a thin layer of chocolate ganache between layers. Gluten-Free Option: Use a 1:1 gluten-free flour blend for the cake base. Vegan Option: Substitute dairy milk with almond or oat milk, use a flaxseed egg replacement, and coconut cream for the topping. Toasted Coconut Garnish: Add crunch and tropical flavor with a sprinkle of toasted coconut on top. Nutty Banana Cream Cake: Add chopped toasted pecans or walnuts between layers for texture.
Health Considerations and Nutritional Value
Banana Cream Cake is a rich, celebratory dessert that provides both indulgence and some nutrients thanks to its banana content. Bananas are a source of potassium, vitamin B6, and fiber, though their presence in the cake is primarily for flavor and moisture. The cake also contains refined flour, sugar, butter, and cream, making it high in calories, saturated fat, and carbs. A typical slice can range from 350–500 calories depending on portion size and frosting quantity. For a lighter version, you can reduce the sugar in the cake and filling, use Greek yogurt instead of some butter or cream, and substitute whole wheat pastry flour for part of the all-purpose flour. Alternatively, bake it as a single-layer sheet cake with a lighter whipped topping to reduce richness. Keep in mind that while this cake isn’t a health food, it’s perfect for special occasions when sharing and celebration are the priorities.
FAQ
Can I use store-bought pudding instead of making the cream filling? Yes, but homemade custard has a richer, more authentic flavor.
How do I prevent the banana slices from browning? Toss them in lemon juice or wait to add them right before serving.
Can I freeze Banana Cream Cake? You can freeze the cake layers, but it’s best to add the filling and frosting fresh.
How long does this cake last? Stored in the refrigerator, it’s best enjoyed within 2–3 days due to the fresh banana and cream.
What if I don’t have buttermilk? You can make a substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of milk—let it sit for 5–10 minutes before using.
Can I use whipped topping instead of real whipped cream? Yes, but real whipped cream offers a fresher flavor and smoother texture.
Is this cake good for a crowd? Absolutely—it’s great for potlucks, birthdays, or picnics, and you can double the recipe for a sheet cake or tiered layer cake.
Banana Cream Cake
Ingredients
For the Cake:
- – 3 cups of all-purpose flour
- – ½ teaspoon of salt
- – 2 cups of granulated sugar
- – 2 teaspoons of baking powder
- – ½ teaspoon of baking soda
- – ¾ cup of butter softened to room temperature
- – 3 large eggs also at room temperature
- – 1 cup of buttermilk
- – 1 teaspoon of vanilla extract
- – 1 teaspoon of banana extract
- – 3 ripe bananas mashed
For the Icing:
- – 8 ounces of cream cheese softened to room temperature
- – ½ cup of butter also at room temperature
- – 3 teaspoons of milk or cream
- – 1 teaspoon of banana extract or substitute with vanilla extract
- – 1½ cups of powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch layer cake pan—those with higher sides work best to accommodate the batter.
- In a mixing bowl, cream together the granulated sugar and softened butter until the mixture is smooth and fluffy.
- Add the buttermilk along with the vanilla and banana extracts, mixing until fully incorporated.
- Add the eggs one at a time, beating well after each addition to ensure they are well mixed in.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating additions, and mix until everything is thoroughly combined.
- Gently fold in the mashed bananas until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake on the center oven rack for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, transfer the cake to a wire rack to cool, then carefully remove it from the pan.
- Using a serrated bread knife or a cake leveler, slice the cake horizontally to create two even layers.
- Now, make the icing by combining the cream cheese, butter, milk or cream, and banana (or vanilla) extract. Beat the mixture until it becomes light and fluffy.
- Gradually add the powdered sugar, a little at a time, and continue mixing until the icing is smooth and creamy.
- Generously spread the frosting over the bottom layer of the cake, making sure to cover the entire surface without spilling over the edge.
- Place the second cake layer on top and spread frosting generously over the top, again stopping just at the edge.
- Refrigerate the cake until the frosting is firm and set before slicing and serving.