Oh man, friends. This banana cake is amazing. Think of a moist banana bread all stacked on top of each other with homemade whipped cream and bananas layered between! Trust me, you need this banana cake in your life.
Instead of normal frosting, this cake is covered in homemade whipped cream, which makes the cake so light! You can use cool whip if you need to, but I promise that homemade whipped cream is X 1000 better.
I topped mine with crushed graham cracker and fresh raspberries, but you could top it with whatever you have on hand! I do recommend the crushed graham crackers — they pair so well with the banana flavor.
Another trick that makes this cake so soft is putting it in the freezer. Right after the cake comes out of the oven, it goes directly into the freezer for 45 minutes. This helps keep the cake so moist!
Wow I apologize for the overuse of the word “moist” but there really isn’t a better word to describe this cake.
I think you need this cake in your life! If you do make it, please let me know and tag me in a picture of it on instagram!
- 3/4 cup butter
- 2 cups white sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk
- 3 1/3 cups flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups mashed bananas
- 2 tsp lemon juice
- 4 cups whipping cream
- 1/2 sugar
- 2 tsp vanilla
- 2 large bananas (for cake assembly)
Preheat oven to 275.
Grease and flour three 8 inch cake pans.*
Cream the butter and sugar until smooth, about 5 minutes. Add vanilla then add eggs, one at a time, mixing until just incorporated each time.
In a medium sized bowl, mix flour, baking soda, and salt. Alternate adding the flour mixture and buttermilk to the batter. I usually do it in 3 rounds (1/3 flour mixture, 1/3 buttermilk, etc) .
Mash bananas in a small bowl and stir in lemon juice. Add the mashed bananas to the batter and mix until just combined.
Pour equal amounts of batter into each of the pans and smack each pan on the counter a few times to get out any air bubbles. Bake in the preheated oven for 50 minutes. Your cakes should be lightly brown on top, but that’s it. Don’t over cook them! Remove the cakes from the oven and put them directly into the freezer for 45 minutes. This keeps the cake very moist.
While the cake is in the freezer make the whipped cream. Put 4 cups of chilled whipping cream in a bowl or the bowl of a stand mixer. Add the sugar and vanilla and beat until there are stiff peaks. Make sure the peaks are quite stiff, otherwise the whipped cream will sag under the weight of the layers.
Put a small amount of whipped cream on the bottom of your cake pan (or whatever you are serving it on) to keep the cake in place while you are frosting it. Place the first layer down and top with whipped cream and thinly sliced bananas. Repeat with the next layer. Place your top layer on and thinly coat the entire cake with whipped cream. Put the cake in the freezer for 15 minutes to get the ‘crumb coat’ and let the first layer of whipped cream set up. Take out of the freezer and add more whipped cream all over the cake until it is all covered. Keep in the fridge until right before you serve it.
Top with any desired toppings. I used fresh raspberries and crushed graham cracker. Use whatever you have on hand!
*If you don’t have three 8 inch cake pans, a 9×13 inch pan can be used instead. Pour all the batter into the 9×13 pan and bake it for 60 minutes.
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