Go Back
Banana Cream Cake - 2 Thumbnail

Banana Cream Cake

This banana cake is anything but ordinary. Made with deeply ripe bananas, soft cake layers, and a hidden banana-cinnamon center, every slice delivers rich flavor and lasting moisture. The secret filling melts into the cake, creating a nostalgic, bakery-style texture that stays tender for days. Finished with smooth cream cheese frosting, this cake balances sweetness with just the right tang. It’s easy enough for casual baking but special enough for birthdays and gatherings. Whether you’re baking for guests or treating yourself, this homemade banana cake brings comfort, flavor, and a little wow-factor to the table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Banana Cake Layers
  • 3 very ripe bananas mashed smooth
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter softened
  • 1 cup white sugar
  • ½ cup packed brown sugar
  • 3 large eggs room temperature
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • Cinnamon Banana Surprise Layer
  • 1 ripe banana mashed
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • Cream Cheese Frosting
  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Small pinch of salt

Method
 

1. Make the Cake Batter

Heat your oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment. In one bowl, mix flour, baking soda, salt, and cinnamon. Set aside. In a larger bowl, beat butter with both sugars until pale and fluffy. Add eggs one at a time, fully mixing after each. Blend in mashed bananas and vanilla. Add the dry ingredients in stages, alternating with buttermilk. Start and end with the dry mix. Stir gently—stop as soon as everything comes together.

    2. Bake

    Divide batter evenly between pans. Bake for 30–35 minutes, until the centers spring back and a toothpick comes out clean. Let cakes cool briefly in the pans, then turn out onto a rack and cool completely.

      3. Prepare the Banana-Cinnamon Center

      Mash the banana and stir in brown sugar and cinnamon until smooth and glossy. Set aside.

        4. Whip the Frosting

        Beat butter and cream cheese until silky. Add powdered sugar gradually, then vanilla and salt. Beat until light and spreadable.

          5. Assemble

          Place one cake layer on a plate. Spread the banana-cinnamon mixture evenly over the top, followed by a thin layer of frosting. Add the second cake layer and frost the entire cake. Finish with banana slices or a light cinnamon dust if desired.

            Notes

            Helpful Tips

            • Use heavily spotted bananas—they bring depth, not just sweetness.
            • Don’t overmix once flour is added. That’s how cakes turn dense.
            • Chill the cake briefly before slicing for cleaner layers.

            FAQs

            Can I make this ahead of time?
             Yes. Bake the layers a day early, wrap tightly, and frost the next day.
            Can I skip the hidden banana layer?
             You can, but you really shouldn’t. That layer keeps the cake moist and adds serious flavor.
            Can I freeze it?
             Freeze unfrosted layers only. Thaw overnight before assembling.

            Final Thoughts

            This isn’t just another banana cake—it’s a layered, thoughtful dessert that rewards patience. The hidden banana-cinnamon center keeps every slice soft and flavorful, even days later. It works for birthdays, gatherings, or those quiet afternoons when you want a cake that feels familiar but tastes elevated. Once you make it, this recipe tends to stick around—and for good reason.