Banana Layer Cake Recipe

4.67 from 12 votes

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!

Course Dessert

Cuisine American

Keyword banana cake, banana layer cake, caramel frosted cake

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 596kcal

Author Sue Ringsdorf

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.
3/4 cup unsalted butter
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.
1 ⅔ cup over-ripe bananas (about 4 medium bananas), 1/2 cup brown sugar (110 grams), 1 cup granulated sugar (200 grams), 3 large eggs, 1 cup buttermilk, 1/2 cup sour cream, 2 teaspoons vanilla
Add dry ingredients. Add the dry ingredients to the bowl - flour, baking powder, baking soda, cinnamon, and salt. Mix again until just combined.
3 cups all-purpose flour (360 grams), 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
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.
1/2 cup unsalted butter, 1 cup brown sugar (220 grams), 1/4 cup milk
Remove the pan from the heat and add the powdered sugar and vanilla and stir until well combined.
2 cups powdered sugar (240 grams), 1 teaspoon vanilla extract
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.

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