Best 16 Banana Layer Cake Recipes

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

BANANA LAYER CAKE

Steps:

• In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For banana-caramel cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
• Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
• Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
• For frosting:
• Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
• Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
• Slice remaining banana; arrange slices atop cake and serve.

CHOCOLATE BANANA LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
• In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.
• In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
• Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.

TRIPLE-LAYER BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.

BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)

Steps:

• Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
• Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
• Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.

TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING

Steps:

• 1. Cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely. --- Icing: In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.

BANANA LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
• In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
• To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.

BANANA NUT LAYER CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. , For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened. , Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator.

BANANA LAYER CAKE

Steps:

• Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.
• Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.
• Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.

FRESH BANANA LAYER CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 8" round cake pans, knocking out excess flour.
• Into a bowl sift together first four ingredients.
• In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
• In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
• Beat in eggs 1 at a time, beating well after each addition.
• Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix)
• Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean.
• Cool layers in pans on racks 10 minutes.
• Run a thin knife around edges of pans and invert layers onto racks to cool completely.
• (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar.
• In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
• Beat in vanilla and a pinch salt.
• Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Cut 2-3 firm-ripe bananas diagonally into thin slices.
• Put a cake layer on a serving plate and spread with a thin coating of frosting.
• Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer.
• Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary.
• Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.
• (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).

FRESH BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 F. Grease & flour two 8-inch layer cake pans. Line with parchment paper circles. Cream butter & sugar together until light & fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas, mix throughly. Sift dry ingredients and add to butter & egg mixture. Stir in flour & mix well. Add buttermilk & vanilla. Mix for 1 minute. Pour batter in to pans. Bake for 25-30 minutes. Remove from oven & cool on wire rack for 10 minutes. Remove from pans & cool for at least 2 hours. When cooled, place one layer on a serving plate & frost with cream cheese frosting. Arrange banana slices over frosting; cover with second cake layer & finish frosting sides & top of cake. Cover sides of cake with chopped nuts & dust top of cake with confections sugar. Cream Cheese Frosting: Cream together cream cheese & butter in mixing bowl. Slowly sift in confectioners sugar & beat unitl smooth & fluffy. Stir in vanilla.

BANANA BOURBON LAYER CAKE

Steps:

• Preheat oven to 350°F If not using silpat, grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
• Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
• Beat egg whites until stiff; fold into batter.
• Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
• When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
• Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
• Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
• Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.

BANANA BOURBON LAYER CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside. Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour. Beat egg whites until stiff; fold into batter. Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely. When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour. Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side. Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat. Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately

BANANA NUT LAYER CAKE

Steps:

• 1. In a mixing bowl, cream shortening and sugar; beat in egg and egg white.
• 2. Add buttermilk and bananas; mix well.
• 3. Combine flour, baking soda and salt; stir into the creamed mixture.
• 4. Add vanilla and nuts; pour into two greased and floured 9\" round baking pans.
• 5. Bake at 350 degrees for 35 minutes or until cake tests done; cool in pans 10 minutes before removing to a wire rack.
• 6. For filling, melt butter and brown sugar in a saucepan over medium heat.
• 7. In a small bowl, combine flour and salt with a small amount of milk; stir until smooth.
• 8. Add the remaining milk gradually.
• 9. Add egg yolk and mix well; stir into saucepan.
• 10. Cook and stir over medium heat until very thick, about 10 minutes; add vanilla and nuts, then cool.
• 11. Spread between cake layers; dust with confectioner\'s sugar and chill.
• 12. Store in the refrigerator.