Banana Cream Cake

There’s something nostalgic about banana cream desserts. I still remember the first time I made a banana cream pie with my grandmother—it wasn’t perfect, but the sweet banana filling and creamy texture left a lasting impression. Years later, I discovered Banana Cream Cake, and it instantly became a go-to treat for birthdays and special gatherings. This easy sheet pan dinner… just kidding—this is your sweet escape into a quick and healthy meal for your sweet tooth. If you’re a beginner baker looking for a failproof cake that’s both impressive and simple to make, this banana cream cake is for you.

Not only is this cake rich in banana flavor, but it’s also moist, uses wholesome ingredients, and doesn’t require any advanced techniques or tools. Whether you’re baking for a family celebration or just want to elevate your baking game, this lemon herb—no, banana cream cake recipe delivers on every level.

Why This Recipe is Special

Banana Cream Cake isn’t your average dessert—it’s a fusion of a fluffy banana cake, luscious banana pastry cream, and smooth banana cream cheese frosting. Each layer brings its own texture and flavor to the party. For beginner cooks, it’s the perfect introduction to layering cakes, making custard fillings, and frosting without the pressure of perfection. Plus, this cake is a great way to use up overripe bananas and sneak in some potassium-rich fruit.

With a flavor profile that combines sweet, fruity, and creamy notes, it’s a dessert that feels indulgent without being overly complicated.

Ingredients and Preparation

Bananas
The star of the cake. Bananas bring natural sweetness, a tender crumb, and moisture. Use very ripe bananas with brown spots for the best flavor. If bananas are underripe, try roasting them in the oven for 10 minutes at 300°F to intensify the sweetness.

Buttermilk
Adds tang and moisture, creating a tender cake texture. No buttermilk? No problem. Mix regular milk with a splash of vinegar or lemon juice.

Cake Flour
Provides a light and fluffy texture. You can substitute all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch.

Butter
Used in the cake, filling, and frosting. It adds richness and depth of flavor.

Sugar
White granulated sugar sweetens the cake and filling, balancing the natural banana flavor.

Eggs
Add structure and richness. Make sure they’re room temperature for best mixing.

Banana and Vanilla Extract
Banana extract enhances the banana flavor in the pastry cream and frosting. Vanilla brings warmth and balance.

Cornstarch
Thickens the pastry cream and gives it a smooth, pudding-like consistency.

Cream Cheese
In the frosting, it adds tang and creaminess. Use full-fat for the best texture and taste.

Powdered Sugar
Sweetens and thickens the frosting while keeping it light and spreadable.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F and prepare three 8-inch cake pans by greasing, flouring, and lining the bottoms with parchment paper. If you only have two 9-inch pans, those will work fine too.

Step 2 In a medium bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute the leaveners.

Step 3 In another bowl, blend mashed bananas, buttermilk, and vanilla extract. Set this aside to marry the flavors.

Step 4 In a large mixing bowl, beat softened butter until creamy. Gradually add sugar and continue mixing for 3–5 minutes until fluffy and pale.

Step 5 Add eggs one at a time, beating just until the yellow disappears. This keeps your batter light and not overworked.

Step 6 Alternately add the dry ingredients and banana mixture in batches—start and end with the dry ingredients. Mix just until combined to avoid over-developing the gluten.

Step 7 Divide the batter evenly into the pans and bake for 25–30 minutes or until a toothpick inserted comes out clean or with a few crumbs.

Step 8 Let the cakes cool in the pans for 5–10 minutes, then turn them out onto a wire rack to cool completely.

Step 9 While the cakes bake, prepare the banana pastry cream. Heat milk, sugar, salt, and cornstarch in a saucepan over medium heat until it begins to thicken.

Step 10 In a separate bowl, whisk egg yolks. Slowly temper them by adding a bit of the hot milk mixture, then pour the egg mixture back into the saucepan. Stir constantly until thickened.

Step 11 Remove from heat and stir in banana and vanilla extract. Transfer to a dish, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until cold.

Step 12 For the frosting, beat butter and softened cream cheese together until smooth. Add banana extract and gradually mix in powdered sugar until fluffy. Chill slightly for firmer texture while decorating.

Step 13 To assemble, place the first cake layer on a plate and pipe a ring (a dam) of frosting around the edge. Fill the center with pastry cream. Repeat with the second layer.

Step 14 Top with the third layer, then apply a thin crumb coat of frosting. Chill for 15 minutes before applying the final layer of frosting.

Step 15 Decorate as desired—add extra pastry cream to the center or pipe a simple border using a star tip.

Beginner Tips and Notes

If your bananas aren’t quite ripe, roast them in the oven for a richer flavor. If the pastry cream turns lumpy, strain it through a sieve before cooling. For a firmer cake structure, chill the cake before slicing.

To prep efficiently, make the pastry cream a day in advance and store it in the fridge. The frosting also benefits from being made ahead—it spreads better when slightly chilled.

Don’t have a stand mixer? A hand mixer works fine, just allow for slightly more time during creaming steps.

Serving Suggestions

This Banana Cream Cake pairs wonderfully with a cup of coffee or a glass of cold milk. For an extra treat, serve it with caramel drizzle or a scoop of vanilla ice cream. Fresh berries on the side add a burst of tart contrast.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. If making ahead, store the cake layers and filling separately and assemble the day of serving.

Conclusion

Whether you’re brand new to baking or just looking for your next go-to dessert, this easy Banana Cream Cake hits all the right notes. It’s packed with banana flavor, layered with rich cream, and finished off with a tangy frosting that ties everything together. It’s the kind of cake that earns compliments at every gathering and becomes part of your recipe repertoire.

We’d love to hear how your banana cream cake turns out. Did you make any fun substitutions? Share your baking adventures in the comments below—we’re here to cheer you on every step of the way!

FAQ About Banana Cream Cake

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