Moist Banana Layer Cake with Cream Cheese Frosting
This moist banana layer cake is soft, flavorful, and perfectly balanced with a light cream cheese frosting. Made with three ripe bananas, brown sugar, and sour cream for extra tenderness, it’s the ultimate way to use overripe bananas. Each bite delivers a melt-in-your-mouth texture with just the right amount of sweetness. The frosting is simple yet rich — made with real butter, cream cheese, and sifted powdered sugar. Avoid dark pans to prevent overbrowning, and note that the recipe makes enough frosting for a beautiful four-layer cake. Perfect for birthdays, brunch, or any occasion that calls for something homemade and cozy.
Equipment
- 1 stand mixer
Ingredients
For the cake
- 3 ripe bananas
- 2.5 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon optional but recommended
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar
- 3 eggs
- 1/2 cup sour cream
- 1 tsp vanilla paste
- 1/2 cup whole milk
For the frosting
- 1 stick unsalted butter 1/2 cup
- 1 8oz package cream cheese softened
- 1 cup sifted powdered sugar 1.5 cups if desired
- 1/2 tsp vanilla bean paste
Instructions
For the cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch light-colored round cake pans. (Avoid dark pans since they tend to overbrown or burn the bottom of this cake.)
- In a small bowl, mash the ripe bananas until smooth. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl (or stand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the mashed bananas and sour cream until combined.
- On low speed, add the dry ingredients in two additions, alternating with milk. Mix until just combined.
- Divide batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the frosting
- In a large bowl, beat butter and cream cheese together until smooth and creamy (about 2–3 minutes).
- Gradually add sifted powdered sugar, starting with 1 cup. Beat until fluffy and spreadable, adding more sugar if you prefer a thicker texture. Mix in vanilla extract.
Assembling the cake
- Once cooled, slice each cake horizontally to create four layers total.
- Spread frosting between each layer, then frost the top and sides. This amount of frosting will just cover a four-layer cake so if you like extra frosting for decoration, double the frosting recipe.
- Decorate with garnish of choice.
Notes
- Use very ripe bananas. The darker the peel, the richer the flavor.
- Avoid dark pans. They cause the bottom to brown too quickly.
- Cool completely before frosting. Otherwise, the frosting will melt.
- Frosting yield: This batch gives a light layer between four tiers; double it if you want thicker coverage.