Indulge in Banana Cream Cake, a Creamy Banana Dessert that layers moist banana cake with velvety banana cream filling and fluffy whipped frosting. Perfect for birthdays, potlucks, or cozy weekends, this cake transforms banana pudding vibes into a stunning dessert. Ready in about an hour, Banana Cream Cake is easy yet impressive, making it a go-to for celebrations. Let’s bake this nostalgic, crowd-pleasing treat!
Ingredients for Banana Cream Cake
Here’s what you’ll need for Banana Cream Cake (serves 10–12):
Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp (10g) baking powder
- ½ tsp (3g) baking soda
- ½ tsp (3g) salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 2 tsp (10ml) vanilla extract
- 1 cup (240g) mashed ripe bananas (2–3 bananas)
- 1 cup (240ml) buttermilk
Banana Cream Filling:
- 1 (3.4 oz/96g) package instant banana cream pudding mix
- 1 ½ cups (360ml) cold milk
- 1 cup (240ml) heavy cream
- 2 tbsp (15g) powdered sugar
Whipped Frosting:
- 2 cups (480ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 tsp (5ml) vanilla extract
Decoration:
- Sliced bananas (optional)
- Crushed vanilla wafers (optional)
Equipment
- 3 (8-inch) round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Parchment paper
- Offset spatula
- Piping bag (optional)
Ingredient Tips
- Bananas: Use ripe bananas for sweet, bold flavor in Creamy Banana Dessert.
- Buttermilk: Adds moisture and tang to the cake layers.
- Pudding Mix: Instant banana pudding creates a quick, creamy filling.
- Cream: Chill cream for stable whipped frosting.
- Decoration: Add banana slices just before serving to prevent browning.
Directions for Banana Cream Cake
Let’s make this Banana Cream Cake—a delicious Creamy Banana Dessert!
Bake the Cake Layers
- I preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper.
- In a bowl, I whisk 2 ½ cups flour, 2 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- In a stand mixer, I cream ¾ cup butter and 1 ¾ cups sugar until fluffy, about 3 minutes.
- I add 3 eggs one at a time, then 2 tsp vanilla and 1 cup mashed bananas. I alternate adding dry ingredients and 1 cup buttermilk in three additions, starting and ending with dry.
- I divide the batter among pans and bake for 22–26 minutes until a toothpick comes out clean.
- I cool completely.
Make the Banana Cream Filling
- In a bowl, I whisk 1 package banana pudding mix with 1 ½ cups cold milk until thickened, about 2 minutes.
- In another bowl, I whip 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks.
- I fold the whipped cream into the pudding and chill for Creamy Banana Dessert.
Prepare the Whipped Frosting
- In a chilled bowl, I whip 2 cups heavy cream, ½ cup powdered sugar, and 1 tsp vanilla to stiff peaks.
- I keep it chilled until assembly.
Assemble the Cake
- I place one cake layer on a plate and spread half the banana cream filling.
- I add the second layer, spread the remaining filling, and top with the third layer.
- I frost the top and sides with whipped frosting for Banana Cream Cake.
Decorate and Serve
- I garnish with sliced bananas and crushed vanilla wafers just before serving to keep them fresh.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 22–26 minutes
- Assembly Time: 15 minutes
- Total Time: ~1 hour
- Servings: 10–12 (1 slice per serving)
- Calories: ~450 kcal per serving
- Macros per Serving: 55g carbs, 5g protein, 25g fat, 1g fiber
Variations
- Caramel Drizzle: Add a layer of caramel sauce for a bananas foster-style Creamy Banana Dessert.
- Chocolate Twist: Use chocolate whipped frosting for a chocolate-banana vibe.
- Tropical: Sprinkle toasted coconut on top, inspired by Layla Cooks’ Raspberry Sugar Cookies.
- Nutty: Add ¼ cup chopped pecans to the batter for crunch.
- Festive: Decorate with gold sprinkles for a fancy Banana Cream Cake.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a light side.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a sweet meal.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a balanced dinner.
Storage
I store Banana Cream Cake loosely covered in the refrigerator for up to 3 days. For longer storage, I freeze unfrosted cake layers wrapped tightly for up to 1 month, thawing before assembly. I make the filling and frosting fresh. To serve leftovers, I keep the cake chilled and add fresh banana slices just before serving.
Serving Tips
- Presentation: Display Banana Cream Cake on a cake stand for a stunning Creamy Banana Dessert.
- Garnish: Top with banana slices, vanilla wafers, or piped whipped cream swirls.
- Pairing: Serve with coffee, tea, or Layla Cooks’ Coconut Cooler for a refreshing contrast.
- Portion Size: 1 slice for dessert; halve for smaller servings.
- Occasions: Ideal for birthdays, holidays, or casual gatherings.
FAQs
Can I make it as a sheet cake?
Yes, bake in a 9×13-inch pan for 35–40 minutes for Banana Cream Cake.
Can I use store-bought pudding?
Absolutely — but the homemade banana cream filling has a fresher flavor.
Can I use frozen bananas?
Thawed frozen bananas work well for the cake layers.
How do I prevent bananas from browning?
Add banana slices just before serving Banana Cream Cake.
Can I make it ahead?
Bake layers up to 1 month ahead and freeze; assemble filling and frosting fresh for Banana Cream Cake.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Banana Cream Cake is a show-stopping dessert perfect for birthdays, parties, or any celebration. Featuring moist banana-flavored cake layers, silky banana cream filling, and fluffy whipped frosting, it’s a dreamy treat that combines the nostalgia of banana pudding with an elegant layered presentation.
Banana Cream Cake
Ingredients
For the Filling:
- 8 cups about 1.2kg peeled, cored, and sliced apples (or 2 large cans/42 oz apple pie filling)
- ½ cup 100g granulated sugar
- ¼ cup 50g packed brown sugar
- 2 tbsp 16g all-purpose flour
- 1 ½ tsp 3g ground cinnamon
- ¼ tsp 0.5g ground nutmeg
- 1 tbsp 15ml lemon juice
For the Topping:
- 1 cup 120g all-purpose flour
- 1 cup 80g old-fashioned rolled oats
- 1 cup 200g packed brown sugar
- ½ tsp 2g baking powder
- ¼ tsp 1.5g salt
- ½ cup 115g unsalted butter, cold and cubed
- Optional: caramel sauce and vanilla ice cream for serving
Instructions
Preheat and Prep Dish
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Prepare Apple Filling
- If using fresh apples, I peel, core, and slice 8 cups of apples. In a large bowl, I toss them with ½ cup granulated sugar, ¼ cup brown sugar, 2 tbsp flour, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and 1 tbsp lemon juice. If using canned filling, I spread it directly into the dish, adjusting sugar if needed for Classic Fruit Crumble.
Make Crumble Topping
- In another bowl, I combine 1 cup flour, 1 cup oats, 1 cup brown sugar, ½ tsp baking powder, and ¼ tsp salt. I cut in ½ cup cold butter with a pastry cutter until coarse crumbs form for Apple Crisp Recipe.
Assemble the Crisp
- I spread the apple mixture evenly in the baking dish and sprinkle the crumble topping evenly over it, keeping it about ½ inch thick.
Bake and Cool
- I bake for 40–45 minutes until the apples are tender and the topping is golden. I let it cool for 15–20 minutes to thicken the juices.
Serve
- I serve Apple Crisp Recipe warm, ideally with vanilla ice cream and a drizzle of caramel sauce.
Notes
- Use very ripe bananas for the best flavor.
- Chill whipped cream before use for stability.
- Decorate just before serving to prevent bananas from browning.
- Bake cake layers a day ahead and assemble fresh for convenience.
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