Banana Cream Cake

In this delicious dessert, moist banana cake layers are filled with a heavenly banana cream filling for a Banana Cream Cake that is sure to bring rave reviews.

If you love banana cake recipes, you are going to love this recipe!

How to Make Banana Cream Cake

This homemade cake is super moist and has amazing banana flavor not only in the cake layers, but in the banana pastry cream filling and banana cream cheese frosting as well!

We are using our favorite scratch banana cake recipe, but if you prefer to work with cake mixes, we have an amazing banana cake doctored mix recipe that you could use instead if you'd like!

You can find the full, printable banana cream cake recipe further down in this post, but here is a quick rundown of our steps!

1. Preheat: Preheat oven to 350 degrees, grease and flour three 8x2 inch round pans. We like to line the bottom of the pans with parchment paper. (You could use two 9 inch pans it you do not have 8 inch pans.)
2. Flour Mixture: In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.
3. Wet Mixture: In another bowl, add the buttermilk, vanilla and mashed bananas.  Blend and set aside.
4. Butter & Sugar: In the large bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. (We used a stand mixer with paddle attachment)
5. Eggs: Add the room temperature eggs one at a time mixing until the yellow of the yolk disappears.
6. Alternating Dry & Wet Ingredients: With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.)  Mix just until well blended- be careful not to over-mix.
7. Fill the Pans! Pour the cake batter into prepared pans and bake for 25 to 30 minutes. Cake is done with a toothpick comes out clean or with just a few crumbs attached.  
8. Turn Out: Cool in the cake pans for 5 to 10 minutes on a cooling rack before turning out.

How to Make Banana Cream Filling

Pastry cream is a luscious vanilla custard that is prepared on the stovetop, and is a simple combination of sugar, cornstarch, egg yolks, milk, and flavoring (in this case, banana & vanilla extract). 

So far, we've used other flavors of homemade pastry cream filling in our scratch Boston Cream Pie as well as our Coconut Cream Cake and Chocolate Cream Cake. We absolutely love the results.

You can find our full, printable recipe further down in this post, but here is a quick look at our process!

1. In a medium size bowl, whisk the egg yolks and set aside.   In a medium size saucepan, combine the sugar, cornstarch and salt, blend together.  Gradually stir in the 2 cups of milk.  Cook over medium heat, stirring constantly to dissolve the sugar. 
2. Simmer.  Remove the saucepan from the heat.  Spoon ¼ to ½ cup of the hot mixture into the bowl holding the egg yolks, stir constantly. (You are tempering the eggs)
3. Pour this mixture into the saucepan and whisk constantly. When it begins to thicken, remove from the heat and add the vanilla extract and banana extract.  Remember the filling will thicken even more as it cools. 
4. Pour pastry cream into a heat proof bowl or small casserole dish (for faster cooling) and let cool a bit. We then pressed plastic wrap against the cream to prevent a skin from forming and refrigerated. The pastry cream should be chilled before using.

Banana Cream Cheese Frosting

This banana cream cheese frosting is the best! We've never used banana extract in our cream cheese frosting before this recipe- so, so good!

Plain cream cheese frosting is the perfect complement to banana cake, and so if you do not have banana extract, simply substitute with vanilla extract and it will still taste amazing. However, if you do have banana extract, we think you'll love it!

This cream cheese frosting recipe is a very simple one--based on our classic Cream Cheese Frosting recipe. It is a simple combination of butter, softened cream cheese, powdered sugar, a pinch of salt, and banana extract (we used McCormick brand).

It is smooth, creamy, and pipes perfectly too.

Consistency of the Frosting

As with any cream cheese frosting, the consistency is best when it is slightly chilled.

Cream Cheese Frostings are softer than other buttercream recipes (such as vanilla buttercream).

If it becomes too soft while decorating with it, just chill it for a few minutes to firm it up a bit. Same goes for your cake or the piping bag that you're decorating with! The refrigerator/freezer is your friend ;0)

Assembly of the Banana Cream Cake

We placed the first cake layer on the cake plate or cake pedestal. Next, we piped a dam of banana frosting around the cake layer, about ½ inch from the edge.

Dam: I used a disposable piping bag with the tip snipped away for this step. The purpose of the dam is to keep the very soft filling from escaping when the layers are stacked.

Filling: Next, spread a layer of banana pastry cream on top of the cake layer, within the dam. Top with the second banana cake layer and repeat the steps for the dam and filling.

Top with the third cake layer and fill in any remaining gaps between the cake layers with frosting.

Crumb Coat: At this point, I applied a thin coat of cream cheese frosting over the sides and top of the cake, and chilled in the freezer for 15 minutes.

Chill: Chilling after the crumb coat is an optional step but I find it very helpful for keeping everything nice and firm! It helps to ensure that the layers will not shift as the cake is decorated.

Decorating the Banana Cream Cake

Decorate the cake however your like! We kept things very simple.

After chilling the crumb coated banana cake, we added the second layer of frosting and combed around the sides with a cake comb.

Next, I added more pastry cream to the top center of the cake, and created a little spiral using my offset spatula.

Decorate the Top: I didn't take the banana cream all the way to the edge of the cake-- I allowed space for a frosting shell border (piped with a large 1M star tip).

You can find more details about star tip piping here: Basics of Piping with a Star Tip, and Easy, Elegant Piping with 1M Tip.

Here is our finished cake!

Don't you just want to dive right in? We hope that you enjoy it!

FAQs

More Banana Cakes to Try

If you love banana cakes like we do, don't miss these other favorite recipes as well! There are so many delicious flavor combinations to try.

Here are just a few for your list! Some of our most popular are: Banana Pudding Cake, Easy Banana Cake (Cake Mix), Banana Split Cake, and our Hummingbird Cake Recipe. We also have a great Banana Pudding Bundt Cake.

Enjoy the Recipe!

Every banana lover needs this cake recipe- it truly is the best banana layer cake!! We think you're going to love it.

It would be perfect for so many special occasions, from birthdays to holidays, picnics, potlucks, and more. Keep this recipe in mind for the next time you are craving something delicious!

Banana Cream Cake

BY Melissa and Bebe

This Banana Cream Cake is ultra moist and has amazing banana flavor! Banana cake layers are filled with Banana Pastry Cream filling and frosted with Banana Cream Cheese Frosting.

Course: Dessert

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Ingredients

Banana Cake Layers

• ▢ 1 ½ sticks unsalted butter, slightly softened (not room temperature) (170g)
• ▢ 2 cups white sugar (400g)
• ▢ 3 large eggs, room temperature (place in a bowl of warm water for five minutes if you are in a hurry)
• ▢ 3 cups cake flour (see Note below if you do not have cake flour) (342g)
• ▢ 1 Tablespoon baking powder (12g)
• ▢ ½ teaspoon baking soda (3g)
• ▢ ½ teaspoon 3g salt (3g)
• ▢ 1 ½ cups buttermilk ( see Note below for buttermilk substitute) (363g)
• ▢ 2 teaspoons vanilla extract (8g)
• ▢ 1 ½ cups mashed banana (3 medium bananas) (277g)

Banana Pastry Cream Filling

• ▢ 4 large egg yolks (don't use the egg whites in this recipe)
• ▢ ¾ cup white sugar (150g)
• ▢ ¼ teaspoon salt (1g)
• ▢ 4 Tablespoons cornstarch (32g)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 1 teaspoon banana extract (we used McCorkmick)**See Notes (4g)
• ▢ 2 cups milk ( I used whole milk) (484g)

Banana Cream Cheese Frosting

• ▢ 2 sticks unsalted butter, slightly softened (226g)
• ▢ 16 oz cream cheese, softened We used two 8 oz cream cheese packages, full fat. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
• ▢ 2 teaspoons banana extract *see Notes below (8g)
• ▢ ½ teaspoon salt (2g)
• ▢ 6 to 6 ½ cups powdered sugar (690g-747g)

Instructions

• Banana Cake Layers
• Preheat oven to 350 degrees, grease and flour three 8x2 inch round pans. You could use two 9 inch pans it you do not have 8 inch pans.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.
• In another bowl, add the buttermilk, vanilla and mashed bananas.  Blend and set aside.
• In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth. 
• Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. 
• Add the eggs one at a time mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.  Mix just until well blended- be careful not to over-mix.
• Pour batter into prepared pans and bake for 25 to 30 minutes.  Cake is done with a toothpick comes out clean or with just a few crumbs attached.  
• Cool in pans 5 to 10 minutes on a cooling rack before turning out.

Banana Pastry Cream

• In a medium size bowl, whisk the egg yolks and set aside.   In a medium size saucepan, combine the sugar, cornstarch and salt, blend together.  Gradually stir in the 2 cups of milk.  Cook over medium heat, stirring constantly to dissolve the sugar. 
• Bring the mixture to a simmer.  Remove the saucepan from the heat.  Spoon ¼ to ½ cup of the hot mixture into the bowl holding the egg yolks, stir constantly to temper the eggs. (You are tempering the eggs so you will not have tiny pieces of scrambled egg when you pour them into the simmering saucepan).  
• Pour the egg mixture into the saucepan, whisking constantly as it simmers until the mixture thickens, this could take 3 to 4 minutes. When thickened, remove from the heat and add the vanilla extract and banana extract. The filling will thicken even more as it cools. 
• Pour into a heat proof bowl to cool, for faster cooling use a 7x11 baking dish. Immediately cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming.  Refrigerate until the cold before using. If you don't need it right away it can be refrigerated for 3 days, possibly longer.

Banana Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the banana extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

Assembly of Cake

• Place the first (cooled) Banana Cake Layer on cake plate or pedestal. Pipe a dam of cream cheese frosting around the edge of the cake using a piping bag with the tip snipped away. (I piped my dam about ½ inch from the edge.) The dam will keep the filling from escaping as the layers are stacked.
• Spread the banana cream filling on top of the cake layer within the dam. Top with the second banana cake layer and repeat steps. Top with the third cake layer and fill in any gaps between the cake layers with additional frosting. (I use the bag that I used for piping the dam for this).
• Apply a thin layer of frosting all over the cake (this is a "crumb coat"). At this point I like to chill the cake in the freezer to firm everything up for about 15 minutes or so. Next, apply the second layer of frosting around the sides of the cake. I combed the frosting with a cake comb.
• Apply banana pastry cream to the top of the cake- I left room for a top border around the edge of the cake.
• Using a 1M piping tip, I piped a large shell border around the top and bottom of the cake.

Refrigeration

• This cake should be refrigerated because of the filling and frosting. Remove the cake from the refrigerator about 2-3 hours before serving for best texture and flavor.

Notes

*If you don't have banana extract for the pastry cream filling and cream cheese frosting, substitute with vanilla extract. The banana cake itself has a lot of banana flavor, it will still be delicious with vanilla cream and vanilla frosting!

• Substitute for Buttermilk:  To a measuring cup, add 1 Tablespoon plus 2 teaspoons vinegar or lemon juice.  Add milk  to the  1 ½ mark, stir.   Wait 5 minutes and it is ready to use.

• Substitution for Cake Flour:  Using all purpose flour (plain in the UK)  to make Cake Flour:  For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
• The Pastry Cream Filling can be made and refrigerated a few days in advance, if you like.

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