Today we are sharing a fantastic scratch Banana Cake with Butter Pecan Cream Cheese Filling Recipe! If you’ve been searching high and low for the PERFECT scratch banana cake recipe, congratulations! You’ve just found it!
I’ve always loved banana bread, and this banana cake captures all of those wonderful flavors, but in the form of soft, ultra moist cake layers.
While this particular banana cake recipe is flavorful enough to enjoy all on it’s own, our Butter Pecan Cream Cheese Filling takes it to an entirely new level of AMAZING! The combination of banana cake paired with cream cheese and butter pecan is a match made in heaven.
We opted to frost our Banana Cake with luscious cream cheese frosting…mmmmm. I find that there’s NOTHING that doesn’t taste even better with a good slathering of cream cheese frosting!
This Banana Cake is the perfect recipe for fall gatherings or Thanksgiving celebrations, but your family and friends are sure to beg for it all year round! There’s something so comforting about a good old fashioned banana cake, isn’t there?
Have fun experimenting with different frostings and fillings too, like Chocolate or Peanut Butter Buttercream Filling. YUM! This tried and true scratch banana cake recipe is sure to become a favorite.
Banana Cake with Butter Pecan Cream Cheese Filling
Ingredients
Buttered Pecans for Filling:
- 2 cups (190g) chopped pecans
- 3 tablespoons (14g) butter, melted
Cake Ingredients
- Preheat oven to 350 degrees. Grease and flour three 8 inch pans
- 2 cups (400g) granulated sugar
- 3 cups (375g) all purpose flour
- 1 teaspoon (3g) cinnamon
- 1 1/2 teaspoons (12g) baking soda
- 1/4 teaspoon (1g) salt
- 12 tablespoons (170g) unsalted butter, softened
- 1 1 /2 cup mashed bananas (3 bananas)
- 2 teaspoons lemon juice
- 3 large eggs
- 1 1/2 cups (363g) buttermilk
- 2 teaspoons (8g) vanilla extract
Cream Cheese Frosting
- 1 cup (2 sticks, 226g) unsalted butter, softened. (Do not soften in microwave)
- 8 oz (226g) cream cheese (cool. no need to soften)
- 2 teaspoons (8g) vanilla extract
- 4 cups (420g) powdered sugar. add additional if needed
Directions
- Melt 3 tablespoons butter. When melted, add 2 cups chopped pecans and toss into butter to coat. Spread on a baking sheet and bake at 350 degrees for 6-8 minutes, stirring several times. Set aside for later.
- FOR THE CAKE: (Makes 9 cups of batter)
- In the mixing bowl, add the dry ingredients, sugar, flour, cinnamon, baking soda, salt. Turn on the mixer and blend for 30 seconds to incorporate ingredients
- Add the softened butter to the dry ingredients and mix on low speed until the dry ingredients are moistened. Scrape the bottom and sides of the bowl
- In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2 teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to blend
- Slowly add the banana/buttermilk mixture to the dry ingredients beating on medium speed for 1 minute, scrape the bottom and sides of the bowl and beat another minute.
- Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until the cake springs back to the touch and a toothpick comes out clean.
- Cool the cakes 10 minutes on the rack and then turn out.
FOR THE CREAM CHEESE FROSTING
- In the bowl of your mixer, blend the butter and cream cheese until just combined. Add vanilla, with mixer on low speed gradually add the powdered sugar. Mix until smooth and combined.
- For the filling, take out 1 1/2 cups of frosting and add 1 cup of the buttered pecans, stir to blend. Spread between the cake layers, extra pecans can be pressed into the filling, if you like. The extra pecans can also be used to decorate the top of the cake. The remaining cream cheese frosting will frost the cake.
- Recipe makes 4 to 4 1/2 cups
- This recipe was inspired by the "Banana Cake IV" recipe on Allrecipes.com
Cake Tip: To increase the moistness of your cake layers, cool another 10 minutes after removing from the oven, and while still very warm, double wrap the individual layers tightly in plastic wrap & freeze for up to a week. (To freeze longer, wrap the plastic-wrapped layers in aluminum foil and freeze for up to 2 months.) Even freezing your cake layers for a few hours will increase the moistness.
Thanks for stopping by! Don’t forget to check out our collection of tried and true cake, frosting, and filling recipes in our Recipes Section!
Does anyone use the dry buttermilk found on the baking isle that you mix with water? This recipe sounds so delicious but I never know what to do with the extra buttermilk. (And please do not say make more cake. Between classes and customers I am getting caked out.) Cannot wait to try this new recipe as I have 3 bananas that need to be used.
You could freeze it…. it keeps a long time in fridge..I make biscuits, hushpuppies, cakes and pies with mine.
I’m so excited about this recipe! I can’t wait to try it. Thank you.
Colleen Brown, I use the powdered buttermilk all the time. It’s super easy and makes my cakes taste so moist and delicious. After whisking the powder into the water, I allow it to sit for about 5 minutes while I measure out the rest of the ingredients. By then it’s really creamy, like buttermilk. :)
Can this be used under Fondant?
Hi Dionne, yes, it will be fine to use fondant
Delisious cakes Recepies.
Hello – recipe looks delicious!
I wanted to make cupcakes instead of a cake… can you tell me the approximation of an 8 inch round to # of cupcakes? I’m using a standard size cupcake pan for the average size cupcake.
Thanks… are there any other tips you can offer for baking cupcakes with this recipe?
2 quick questions – after the cake is iced – refrigerate? And then take out to let soften before serving?
And how does this frosting do for tinting and piping?
Hi Shal, This recipe makes a lot of batter. The batter for one 8 inch round would probably make 12 standard size cupcakes. My best tip for any cupcakes would be…..do not store the cupcakes in an airtight container, it could cause the cupcake liners to pull away……leave an opening so some air can circulate. We often store our completed cupcakes in a bakery box.
Hi Tristan, Yes, you will need to refrigerate the cake because the cream cheese frosting is perishable. I would take it out of the refrigerator about 1 hour before serving. You can tint the cream cheese, I would use a gel color. You can also pipe with it.
May I please check after freezing tthe double wrapped cake to increase moistness, say for 1 to 2 days in the freezer. Does it need to be thawed to room temperature before assembling & frosting them with cream cheese?
Hi Jinny, This is not a crusting cream cheese recipe so you could crumb coat and frost while it is still cold but not frozen. Just so you will know, your cake layers will have increased moistness even if frozen for only 2 to 3 hours.
Thanks BeBe for the advise and recipe….made it for my husband’s birthday and it was an instant hit. The cake was indeed moist and the butter cream cheese filling made it even more delicious. Would definitely be making it again and again :-)
This is an awesome cake. I made it twice in one week. Prob one of the best cakes that I have made. I decorated it with a chipmunk theme for my husbands birthday. I thought it was fitting with all the nuts inside.
Hi Miranda, Your cake is beautiful, thanks for posting your picture and your nice comments. We are so happy you like this recipe ! !
Could you use a bundt pan?
Hi Krystal, Yes, I think it will be fine to use this recipe in a bundt pan. The baking time will be longer, our pound cake recipe bakes for 1 hour and 10 minutes. This recipe has 1 more cup of batter than our pound cake so just keep an eye on it. When a toothpick come out clean or with just a few crumbs attached it will be done. It you think the cake is getting too brown while baking, you can cover loosely with aluminum foil.
This cake was very easy to make and absolutely delicious! Thank you for the recipe.
Hi Mary Ann, So happy that you like the recipe!! Thank you for giving it a try and posting your thoughts.
I am making a corset cake which consists of a sheet cake and the two halves of a ball cake. Do you think I’d be able to use this cake in those pans and it would turn out okay? I’ll probably use a vanilla buttercream but want to make sure the banana cake will turn out. Thank you!
Hi Nikki, The Banana Cake recipe should work well for a 9×13 pan, bake at 350 degrees for 35 to 40 minutes. Adding 1 or 2 rose nails to the center of the pan will help it bake more evenly. You will need all or almost all of the cake batter to fill your 9×13 pan 2/3’s full. You will need to make the recipe again for the ball cake pans. You will have some batter leftover for cupcakes. Have you baked in a ball cake pan before? It is best to use a heating core in the center where most of the batter is. This helps the center bake more quickly so the sides don’t become too brown ( as it bakes from the outside in). Hope all goes well.
What a fabulous recipe I can’t wait to try it!
When making cupcakes…do you suggest freezing them too before frosting and eating?
And how long will cupcakes bake for?
Thanks
This is for Coleen Brown (two years later but never too late for this). Make some cornbread to have with your okra and tomato soup or your 15-bean soup with your leftover buttermilk. Someone else already suggested biscuits. They’re the best made with buttermilk! Don’t forget to add a pinch of baking soda whenever you use buttermilk in baking. Good baking, Gin
i am wanting to make this for a birthday cake with reg buttercream and fondant since i am not using cream chese icing dose it need to be keep in the fridge
Hi Sarah, If you are not using cream cheese in the frosting the cake will be fine to be left at room temperature. We think buttercream begins to have an “off” taste after 3 days.
I only have two 8 x 2-inch round pans, so I made 12 cupcakes with 1/4 cup batter each and then used the rest of the batter for the two 8 x 2-inch round pans. The two 8 inch layers were only 1 inch thick. Do you know what caused this? I was expecting them to be thicker, like maybe 2 inches.
Hi Jackie, I am sorry you had a problem with the recipe. Are you familiar with using the reverse creaming method of this recipe? Melissa has a video on this if you would like to watch it, here is the link link to mycakeschool.com. Cake layers do not rise quite as high as the conventional mixing method but they should have been approximately 1 3/4 inches high. Method is importing when using reverse creaming. Possibly the dry ingredients were not completely moistened with the butter. It should be mixed until the butter and dry ingredients look like coarse sand. The wet ingredients should also be added slowly to the dry ingredients. The recipe can be rewritten into the conventional mixing method of creaming the butter and sugar if you would prefer that.