Moist Banana Layer Cake with Buttermilk
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.
Servings 16
Calories 595kcal
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.
