Best 2 Triple Layer Banana Cake Recipes

Indulge in a culinary delight with our tantalizing Triple-Layer Banana Cake, an exquisite treat that will captivate your taste buds. This delectable cake features three layers of moist and fluffy banana cake, sandwiched between two layers of luscious cream cheese frosting. Each bite offers a burst of banana flavor, perfectly complemented by the rich and tangy frosting. Topped with a generous sprinkling of chopped walnuts, this cake is a symphony of flavors and textures that will leave you craving for more.

In addition to the Triple-Layer Banana Cake recipe, this article also includes two additional variations to satisfy your sweet cravings: a gluten-free version for those with dietary restrictions, and a chocolate banana cake recipe for chocolate lovers. Each recipe is meticulously crafted with step-by-step instructions, ensuring that bakers of all skill levels can achieve success. Whether you're a seasoned baker or just starting out, these recipes will guide you towards creating a stunning and delicious cake that will be the star of any gathering. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds singing.

Let's cook with our recipes!

TRIPLE-LAYER BANANA CAKE

Triple-Layer Banana Cake image

A year-round family favorite, the recipe for this moist layer cake was passed on to me by my mother. My grandchildren can't keep their fingers out of the icing, which tastes just like peanut butter fudge.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
FROSTING:
6 tablespoons peanut butter
3 tablespoons butter, softened
5-1/4 cups confectioners' sugar
8 to 10 tablespoons 2% milk
Peanut halves, optional

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.

Nutrition Facts : Calories 583 calories, Fat 18g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 498mg sodium, Carbohydrate 102g carbohydrate (76g sugars, Fiber 2g fiber), Protein 7g protein.

TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING

Triple Layer Banana Cake /w Peanut Butter Fudge Icing image

A year around family favorite, the recipe for this moist layer cake was passed on to me by my mother. Children can't keep their fingers out of the icing, which tastes just like peanut butter fudge. This is a Taste of Home recipe, which I shamefully call my own at family gatherings. LOL (after all , I did bake it!)

Provided by Pat Duran

Categories Cakes

Time 45m

Number Of Ingredients 17

Ingredients

3/4 c butter ,softened, do not use margarine
2 c granulated sugar or 1/2 c. brown sugar and 1 1/2 c. granulated sugar
3 large eggs
1 1/2 c over ripe bananas, mashed
2 tsp vanilla
3 c all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 c dairy butter milk
ICING:
6 Tbsp creamy peanut butter
3 Tbsp butter,soft
1 tsp karo corn syrup
5 1/2 c powdered sugar
8 to 10 Tbsp milk- 2% is ok
peanut halves or pieces, for garnish or walnut halves

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.

Tips:

Choose ripe bananas: For the best flavor, use very ripe bananas with brown spots on the skin. Overripe bananas are sweeter and have a more intense banana flavor.
Cream butter and sugar until fluffy: This will help incorporate air into the batter, resulting in a lighter and more tender cake.
Gradually add eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake at 350°F (175°C) for 30-35 minutes: The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

This triple-layer banana cake is a classic dessert that is sure to please everyone. The moist and fluffy cake layers are complemented by the creamy and decadent cream cheese frosting.

With a few simple tips, you can make this cake at home and enjoy it with your family and friends. So, preheat your oven and get ready to bake!