A rich, moist banana cake layered with velvety cream cheese frosting, fresh banana slices, and a sprinkle of chopped walnuts—this Banana Layer Cake is the ultimate dessert for banana lovers. With its soft crumb and tangy frosting, it strikes the perfect balance of sweetness and texture, making it an ideal centerpiece for birthdays, celebrations, or any occasion that calls for a classic yet indulgent treat.

Why You’ll Love This Recipe

• Moist and flavorful – Made with ripe bananas, buttermilk, and a blend of sugars for exceptional texture and taste.
• Classic cream cheese frosting – The perfect complement to the natural sweetness of the banana cake.
• Elegant presentation – A beautiful, layered cake topped with fresh fruit and nuts for a refined finish.
• Easy to decorate – No advanced piping required—simple layering and garnishing create a polished look.
• Versatile occasion cake – Suitable for birthdays, holidays, family dinners, or casual gatherings.
• Fresh banana flavor – Both mashed and sliced bananas bring double the banana appeal.
• Balanced sweetness – Not overly sugary thanks to the tanginess of cream cheese frosting.
• Crowd-pleaser – A classic favorite that appeals to all ages.
• Freezer-friendly layers – Cake layers can be baked ahead and frozen for convenience.
• Nutty crunch – Optional walnut topping adds contrast to the soft cake and creamy frosting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Banana Cake Layers:
all-purpose flour
baking soda
salt
cinnamon
unsalted butter, softened
vegetable oil
granulated sugar
brown sugar
large eggs
vanilla extract
mashed ripe bananas
buttermilk
sliced bananas (to layer inside cakes)

For the Cream Cheese Frosting:
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract

For Topping:
fresh banana slices
chopped walnuts

Directions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Cream butter, oil, and sugars: In a large mixing bowl, beat the softened butter, oil, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs and bananas: Beat in the eggs one at a time. Mix in the vanilla extract and mashed bananas until smooth.
5. Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and fluffy. Add powdered sugar and vanilla extract and beat until creamy.
8. Assemble the cake: Once the cake layers are completely cool, place one layer on a cake plate. Spread a layer of frosting over the top, and place fresh banana slices on top of the frosting. Repeat with the second and third layers.
9. Frost and garnish: Frost the top and sides of the cake with the remaining cream cheese frosting. Garnish with additional banana slices and chopped walnuts.
10. Chill before serving: Refrigerate the cake for at least 30 minutes before slicing to help the layers set and ensure clean cuts.

Servings and timing

• Servings: 10–12 slices
• Prep time: 30 minutes
• Cook time: 30 minutes
• Cooling and assembly time: 1 hour
• Total time: Approximately 2 hours

Variations

• Banana-nut cake: Add chopped walnuts or pecans directly to the batter for extra texture.
• Chocolate banana cake: Mix in mini chocolate chips for a sweet surprise.
• Coconut twist: Add shredded coconut to the cake batter or frosting.
• Spiced version: Increase the cinnamon or add nutmeg and allspice for a more autumnal flavor.
• Cupcake version: Bake as cupcakes for individual portions—reduce baking time to 18–22 minutes.
• Lighter frosting: Use whipped cream cheese frosting for a less dense finish.
• Fruit topping: Garnish with strawberries, blueberries, or dried banana chips instead of fresh bananas.
• Gluten-free adaptation: Use a 1:1 gluten-free flour blend.
• Dairy-free version: Substitute dairy-free butter, cream cheese, and milk alternatives.
• Sheet cake style: Bake in a 9×13-inch pan for a simplified, single-layer cake.

Storage/Reheating

• Storage: Store the cake covered in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh bananas, refrigeration is essential.
• Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw before frosting and assembling.
• Make-ahead: Bake the cake layers a day ahead and store covered at room temperature. Frosting can also be prepared in advance and refrigerated.

FAQs

Can I make this cake in advance?

Yes. You can bake the cake layers a day ahead or freeze them for longer storage. Assemble and frost the cake on the day you plan to serve.

How ripe should the bananas be?

Use very ripe bananas with brown spots for maximum flavor and moisture in the cake.

Can I use only butter instead of oil?

You can, but using a combination of butter and oil helps balance flavor and moisture. All-butter cakes may be slightly denser.

How do I prevent the banana slices inside the cake from turning brown?

Assemble the cake close to serving time and keep it chilled. A light brushing of lemon juice on the slices may slow browning.

Can I make this cake without nuts?

Yes, simply omit the walnuts from the topping. The cake will still be flavorful and moist.

What’s the best way to frost a layered cake?

Use an offset spatula for smooth frosting. Chill the cake layers before frosting to reduce crumbs.

Can I use cake flour instead of all-purpose flour?

Yes, substitute with 2 ½ cups of cake flour for a slightly lighter crumb.

Is buttermilk necessary?

Buttermilk adds tenderness and moisture. If unavailable, substitute with milk plus 1 tablespoon lemon juice or vinegar.

How long will the frosted cake last in the fridge?

The frosted cake will stay fresh in the refrigerator for up to 3 days. Keep it covered to prevent drying out.

Can I make this as a sheet cake?

Yes, bake the batter in a 9×13-inch pan for about 35–40 minutes. Adjust frosting amounts accordingly.

Conclusion

Banana Layer Cake with Cream Cheese Frosting is a timeless dessert that brings together the comforting flavors of banana bread with the elegance of a layered cake. Moist, rich, and beautifully finished with cream cheese frosting and nuts, it’s a guaranteed crowd-pleaser that suits any celebration. Whether for a special gathering or simply to satisfy a craving for something sweet and home-baked, this cake delivers every time.

Print