Banana Cream Cake Recipe

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If you’re looking for a dessert that captures the essence of comfort and elegance all at once, Banana Cream Cake is a showstopper that won’t disappoint. This towering beauty features layers of moist banana cake wrapped in a dreamy vanilla whipped cream frosting, then topped with banana slices and cookies for both flair and flavor. Whether you’re celebrating a birthday, hosting a brunch, or simply want to treat yourself to something truly special, this cake blends nostalgic banana pudding flavors with a modern cake twist.

Every bite is rich, creamy, and subtly sweet, with just the right hint of banana and vanilla. The cake’s delicate crumb perfectly complements the fluffy whipped topping, while the buttery vanilla wafer crust adds a lovely crunch. It’s a dessert that looks bakery-level but is achievable at home with a little care and the right ingredients.

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Ingredients for this Banana Cream Cake Recipe

For the Banana Cake Layers:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 cup granulated sugar
• ½ cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2–3 bananas)
• ½ cup sour cream
• ¼ cup whole milk

For the Whipped Cream Frosting:

• 2 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For Assembly and Decoration:

• 1–2 bananas, sliced
• Whole vanilla wafer cookies
• Crushed vanilla wafers (for cake base)

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans or two 8-inch pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large mixing bowl, cream the butter, oil, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

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Step 2: Add the Banana Mixture

Mash the bananas in a separate bowl and combine them with the sour cream and milk. Slowly add the dry ingredients to the creamed mixture, alternating with the banana mixture, starting and ending with the dry ingredients. Mix just until combined; don’t overmix.

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Step 3: Bake the Cake

Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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Step 4: Make the Whipped Cream Frosting

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Be careful not to overbeat—stop as soon as the frosting holds its shape.

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Step 5: Assemble the Cake

Once the cake layers are completely cool, level them with a serrated knife if needed. Place the first cake layer on a cake board or plate, spread a generous amount of whipped cream on top, and add a few banana slices. Repeat with the remaining layers. Frost the entire cake with the whipped cream frosting using a spatula or cake scraper for a smooth finish.

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Step 6: Decorate and Chill

Garnish the top of the cake with piped whipped cream swirls, banana slices, and whole vanilla wafers. Press crushed vanilla wafers gently around the base of the cake. Chill the cake for at least 1 hour before serving to help it set and allow the flavors to meld beautifully.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 220mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugars: 30g
• Protein: 5g

Note: Values may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

What’s the best way to keep banana slices from browning?

Toss them in a little lemon juice before placing them on the cake. This slows oxidation and helps them stay fresh-looking longer.

Can I use store-bought whipped cream instead?

While convenient, homemade whipped cream gives a fresher, fluffier texture. If needed, stabilized whipped topping can be used for longer shelf life.

Can I make this into cupcakes?

Yes! Divide the batter among lined cupcake tins and bake at 350°F for 18–22 minutes. Top with whipped cream and banana slices.

What type of bananas should I use?

Use ripe bananas with lots of brown spots—they’re sweeter and give the best flavor and texture to the cake.

How far in advance can I frost the cake?

You can frost it up to 24 hours in advance, but add fresh bananas on top just before serving for the best look and taste.

Can I substitute sour cream?

Yes, plain Greek yogurt is a great alternative. It offers a similar tang and moisture level to the cake.

How can I make this cake more stable for transport?

Use stabilized whipped cream (with gelatin or cream cheese), and chill the cake thoroughly before moving it.

Is this cake freezer-friendly?

You can freeze the unfrosted cake layers, but avoid freezing the assembled cake as whipped cream and bananas don’t thaw well.

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