Banana Layer Cake
Banana Layer Cake combines a moist and delicious banana cake made with brown butter and topped with an old-fashioned caramel icing. Make this with your over-ripe bananas and enjoy the best special occasion cake!
Brown Butter Cake
This cake was inspired by my love of brown butter and the overabundance of bananas I purchase on a weekly basis. Why do they all get ripe at the same time? Sill question, right? Note to buy a few ripe bananas and a few partially green ones – next time.
What makes a banana cake better? I’m so glad you asked because our Old Fashioned Caramel Icing is a top recipe on the blog. We use it in several recipes, including our Mini Chocolate Bundt Cakes, Banana Donuts, and Banana Sheet Cake. I’m seeing a trend here.
This cake was dessert one night and then became part of breakfast with coffee for several mornings afterward. I’m a sucker for a sweet treat with my morning cold brew, so this was perfect.
Why This Recipe Works:
- DEPTH OF FLAVOR – The brown butter taste in cakes is truly amazing. It’s next level and truly makes the best banana cake!
- MOIST TEXURE – Similar to our Moist Banana Bread, the texture of this layered cake is perfection. Fresh bananas add to this dense cake.
- BEST ICING – Our caramel icing is delicious on the layers of cake. We used a naked cake method of decorating but you could make extra icing and add a thick layer to the sides of the cake too.
- GREAT FOR SPECIAL OCCASIONS – This banana layer cake recipe is great for birthdays, holidays, or any special occasion. Your guests will swoon over the sweet banana flavor and the indulgent caramel frosting!
Ingredients Used:
You’ll need mostly baking staples to make this easy banana cake recipe. If you’d rather use cake flour instead of all-purpose flour, you could try that as well.
- Unsalted Butter
- Sugar – You’ll need both granulated sugar and light brown sugar.
- Bananas – Make sure you use overripe bananas.
- Large Eggs
- Buttermilk – If you don’t have buttermilk, simple make your own by combining milk with a splash of vinegar.
- Sour Cream
- Vanilla Extract
- All-Purpose Flour
- Baking Powder and Baking Soda
- Kosher Salt
- Cinnamon
For the caramel icing, you’ll need butter, brown sugar, milk, powdered sugar, and vanilla extract.
How to make our Favorite Banana Cake Recipe:
NOTE: I used a large bowl and hand mixer to make this banana cake. You could also use a large stand mixer with a paddle attachment instead.
Step 1
Brown the butter.
- Place the butter in a small saucepan on the stove over medium heat. Heat butter until melted, and when it starts sizzling, start stirring with a spatula.
- Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan. After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.
- Pour the butter immediately into a small bowl. You’ll see the brown specks in the butter. Let the butter cool slightly before using in the cake.
Step 2
Puree the bananas. Add the overripe bananas to a mixing bowl. Use a hand mixer to puree the bananas. Measure to make sure you have around 1 2/3 cup of the puree, for best results.
Step 3
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – the brown butter, pureed bananas, both sugars, eggs, buttermilk, sour cream, and vanilla extract. Use a hand mixer to combine well.
Step 4
Add dry ingredients. Add the dry ingredients to the bowl – flour, baking powder, baking soda, cinnamon, and salt. Mix again until just combined.
Step 5
Add batter to pans. Spray two round 9-inch pans with cake spray. Then pour the batter into the pans equally into both pans, spreading to all sides of the edges.
Step 6
Bake cakes. Bake banana cakes in a preheated 350-degree oven until done and slightly golden brown on top. When finished, a toothpick should come out clean after inserting in the middle of the cakes.
Step 7
Make frosting.
- In a medium saucepan over medium heat, melt the butter and brown sugar together until smooth. Add the milk and bring to a simmer.
- Remove the pan from the heat and add the powdered sugar and vanilla and stir until well combined.
- Let the icing sit for a bit to set up. If it gets too firm, add a few drops of milk. If it’s too thick, add a little more powdered sugar. Adjust the icing to your preference!
Step 8
Add icing to cooled cakes.
- Place one of the round cakes on a cake stand. Add about half of the caramel icing on the first layer, smoothing evenly with an offset spatula to all sides of the cake.
- Add the second cake on top of the first layer and add most of the remaining frosting on top. Use the rest to lightly spread around the sides of the cake. You won’t need much icing to add to the sides.
Add a sprinkle of kosher salt to the top of the finished cake.
Step 9
Serve. Serve cake with a scoop of Homemade Vanilla Bean Ice Cream and a cup of coffee.
Other Delicious Cake Recipes:
The following are some other favorite desserts that you should try next time!
Storing and Freezing:
- Storing Tip – Store the banana layer cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If stored in the refrigerator, let it come to room temperature before serving for the best taste and texture.
- Freezing Tip – You can freeze the cake layers. Wrap them individually in plastic wrap and then foil, and store them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before assembling and frosting the cake.
Recipe FAQs:
The bananas should be very ripe, with brown spots on the peel. Overripe bananas are sweeter and easier to mash, which adds more flavor and moisture to the cake.
Grease the cake pans with butter or non-stick cooking spray or cake spray. You may also want to line the bottom with parchment paper to prevent the cake from sticking.
We enjoy our caramel frosting on this layer cake. Cream cheese frosting is a also a popular choice for banana layer cake, as it complements the sweetness of the bananas. Alternatively, you can use vanilla buttercream or even chocolate ganache for a different flavor profile.
A naked cake is a type of cake that features minimal frosting or icing, leaving the layers and fillings exposed. Its rustic appearance showcases the cake’s texture and often includes decorative elements like fresh fruit or flowers. We normally add a minimal amount of frosting on the outside of the cake.
Yes, you could make delicious cupcakes if preferred. Just fill paper liners to about 2/3 full and bake for a shorter amount of time. Frost with your desired icing.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Banana Layer Cake Recipe
Ingredients
For the cake:
- 3/4 cup unsalted butter – browned
- 1 cup granulated sugar (200 grams)
- 1/2 cup brown sugar (110 grams)
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 ⅔ cup over-ripe bananas (about 4 medium bananas) – mashed (I use my hand mixer for this)
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
For the caramel frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar (220 grams)
- 1/4 cup milk – I use 1% but you could use 2% or heavy cream.
- 2 cups powdered sugar (240 grams) – sifted
- 1 teaspoon vanilla extract
Instructions
Brown the butter:
- Place the butter in a small saucepan on the stove over medium heat. Heat butter until melted, and when it starts sizzling, start stirring with a spatula.
- Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan. After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.
- Pour the butter immediately into a small bowl. You’ll see the brown specks in the butter. Let the butter cool slightly before using in the cake.
Make the cake:
- Puree the bananas. Add the overripe bananas to a mixing bowl. Use a hand mixer to puree the bananas. Measure to make sure you have around 1 2/3 cup of the puree, for best results.
- Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – the brown butter, pureed bananas, both sugars, eggs, buttermilk, sour cream, and vanilla extract. Use a hand mixer to combine well.
- Add dry ingredients. Add the dry ingredients to the bowl – flour, baking powder, baking soda, cinnamon, and salt. Mix again until just combined.
- Add batter to pans. Spray two round 9-inch pans with cake spray. Then pour the batter into the pans equally into both pans, spreading to all sides of the edges.
- Bake cakes. Bake banana cakes in a preheated 350-degree oven until done and slightly golden brown on top. When finished, a toothpick should come out clean after inserting in the middle of the cakes.
Make the frosting:
- In a medium saucepan over medium heat, melt the butter and brown sugar together until smooth. Add the milk and bring to a simmer.
- Remove the pan from the heat and add the powdered sugar and vanilla and stir until well combined.
- Let the icing sit for a bit to set up. If it gets too firm, add a few drops of milk. If it's too thick, add a little more powdered sugar. Adjust the icing to your preference!
Add icing to cooled cakes:
- Place one of the round cakes on a cake stand. Add about half of the caramel icing on the first layer, smoothing evenly with an offset spatula to all sides of the cake.
- Add the second cake on top of the first layer and add most of the remaining frosting on top. Use the rest to lightly spread around the sides of the cake. You won't need much icing to add to the sides.
- Add a sprinkle of kosher salt to the top of the finished cake.
Notes
- Serve cake with a scoop of Homemade Vanilla Bean Ice Cream and a cup of coffee.
- I used a large bowl and hand mixer to make this banana cake. You could also use a large stand mixer with a paddle attachment instead.
- Storing Tip – Store the banana layer cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If stored in the refrigerator, let it come to room temperature before serving for the best taste and texture.
- Freezing Tip – You can freeze the cake layers. Wrap them individually in plastic wrap and then foil, and store them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before assembling and frosting the cake.
This is a great recipe!! I made the cake for my banana-loving two year old’s birthday and it was a huge hit.
Oh I love hearing this, Morgan! Thanks so much for the feedback!
Got these in the oven but I was skeptical of a full tablespoon of vanilla. I’ve never read a recipe that called for that much. I erred on the side of 2 teaspoons but called it there. Is 1 tablespoon really what’s called for? Thx!
Yes, I guess I use more vanilla than most people. LOL! Enjoy!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
You’re welcome!
how many CM or INCH is the round cake pan!?!??!?!?
Hi Monika. The pan is 9 inches across. Good luck!
I love dessert and this is the best cake ever! The caramel frosting is perfect and I always eat my slice from the top to start with the frosting. The Chocolate Peanut Butter Banana Muffins that Sue talks about are also top shelf and are a must try!