There’s nothing quite like a homemade banana layer cake to bring a bit of Southern charm to your table. This cake is made from scratch and comes together in just about 20 minutes of prep time. The cake’s texture is light and tender, while brown butter in the frosting brings a velvety smooth finish with a hint of nuttiness. Baked to golden perfection, this cake will have everyone at the table reaching for seconds.
An Old Fashioned Banana Layer Cake with Brown Butter Cream Cheese Frosting
A banana layer cake is a true Southern classic perfect for any occasion, like banana pudding. The cake itself is incredibly moist and fluffy, thanks to the bananas and buttermilk, which keep it light but rich.
It’s nothing like banana bread which is dense and moist. Instead, the bananas add moisture and flavor but the addition of lots of eggs, added in two different ways creates a lightness that is hard to find in layer cakes.
You will use chopped, not mashed, bananas so you want to find bananas that are ripe but not overly ripe. I love the texture the little chunks of banana give to the cake.
While the cake itself is amazing, my favorite part might be the brown butter frosting. Browning butter is when you gently heat butter on the stovetop until it becomes brown and has a nutty aroma.
The nutty flavor of the frosting combined with the sweetness of the banana is the perfect combination. You get that same flavor combination in brown butter banana walnut bread.
Another frosting option for this wonderful cake would be a brown sugar cream cheese frosting, or what’s better than a creamy peanut butter frosting, especially if you’re in a hurry, they only takes 5 minutes.
The process of making this cake is much simpler than it might sound. The cake comes together quickly. While it cools you need to brown the butter to add to the cream cheese frosting. The end result is a moist, fluffy cake loaded with banana flavor and an indulgent creamy frosting.
And let’s not forget about those optional toasted walnuts—while they’re not necessary, they add a wonderful crunch and extra layer of flavor that elevates the cake to another level.
Ingredient Notes for this Quick Homemade Cake
Here are the main ingredients you’ll need for this recipe. Don’t forget to check the recipe card for the full list.
- Dairy: I use unsalted butter and buttermilk. If you don’t have buttermilk, learn how to make buttermilk with things in your pantry
- Bananas: You want to use ripe bananas but not too ripe because we’re chopping them up and folding them into the batter. Don’t have ripe bananas? Learn how to ripen bananas faster.
- Walnuts: These are for the topping to add some crunch. You could also use pecans. Whichever you choose, toast them first to add an even richer flavor.
How to Make Banana Cake Using Buttermilk
Step One: Prepare the Oven and Pans
Step Two: Make the Cake Batter
Step Three: Combine the Rest of the Batter Ingredients
Step Four: Fold in the Bananas
Step Five: Bake the Cake
Pro Tip: To get perfectly even cake layers, weigh each one on a kitchen scale to make sure they have the same amount of batter.
Step Six: Make the brown butter frosting
Step Seven: Make it creamy
Step Eight: Assemble the Cake
Tips for the Best Southern Cake Recipe
- Try freezing the layers before you frost them. That keeps the crumbs from getting in the frosting and it’s much easier to frost.
- Make sure that the bananas are ripe or you won’t have much banana flavor. You want them ripe but not overripe.
- When frosting the first layer, pipe a ridge around the edge and then fill in with frosting. This keeps it from oozing out when you add the second layer.
- Don’t forget to toast the nuts, it adds so much flavor.
How to Store Banana Layer Cake
Store the cake in an airtight container in the refrigerator for up to 5 days. Make sure to let the cake come to room temperature before eating for the best texture and taste.
You can freeze the entire cake or I prefer to freeze individual slices of cake. It will stay fresh for up to 3 months. It doesn’t take long for an individual slice to thaw.
Don’t Forget!
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Ingredients
Cake
- 2 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ½ cups sugar divided
- ¾ cup butter room temp
- 6 eggs divided
- 1 cup plus 2 tablespoons buttermilk
- 1 ½ cups chopped bananas about 2 bananas
Brown Butter Frosting
- ½ cup butter
- 12 ounces cream cheese room temp
- 2 teaspoons vanilla
- ½ teaspoon salt
- 4 cups powdered sugar
- 1 cup walnuts chopped an toasted, optional
Instructions
Cake
- Preheat the oven to 350º. Line 2 9 inch cake pans with parchment paper then butter and flour, tapping out any excess flour.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and 1 cup of sugar until light and fluffy, about 3 minutes. Add 2 eggs, beating until combined. Add dry ingredients alternating with buttermilk.
- In a separate bowl beat 4 eggs with 1 ½ cups sugar until it is thick and a pale yellow, about 2-3 minutes. Fold the egg mixture into the batter. Fold chopped bananas into the batter. The batter will be lumpy
- Divide the batter between the two cake pans and bake for 33-35 minutes until a toothpick comes out clean. Cool in the pans on a rack for 15 minutes. Use an offset spatula to loosen the edges and turn onto a wire rack. Let cool completely.
Frosting
- Add the butter to a light colored saucepan and melt over medium-high heat, whisking occasionally. It will first melt then foam up. Once it begins to brown, watch it very closely then remove once it has turned an amber color and immediately remove from the saucepan to a glass bowl or measuring cup. Refrigerate until slightly solid.
- In the bowl of an electric mixer, add the solid browned butter that is slightly soft and cream cheese and beat on high speed until creamy and smooth. Add vanilla and salt and mix to combine. Gradually add the powdered sugar and beat on low speed so that it doesn’t fly out of the bowl. Once incorporated, beat on high until smooth and creamy.
To assemble
- Place 1 layer on a cake plate and even the top with a serrated knife if needed. Pipe a ridge of frosting around the outside of the top and then fill in with more frosting. Even out the second cake layer with a serrated knife and flip it so that the bottom of the cake layer is facing up. Place most of the frosting on top and use an offset spatula to spread it down the sides. Once the sides are covered, spread it evenly across the top.
- Press the toasted walnuts up the side of the cake. Let refrigerate until the frosting sets to make it easier to slice.
Notes
- Try freezing the layers before you frost them. That keeps the crumbs from getting in the frosting and it’s much easier to frost.
- Make sure that the bananas are ripe or you won’t have much banana flavor. You want them ripe but not overripe.
- When frosting the first layer, pipe a ridge around the edge and then fill in with frosting. This keeps it from oozing out when you add the second layer.
- Don’t forget to toast the nuts, it adds so much flavor.
