Banana Cream Cake

Today we are making this delicious and oh so creamy (duh, it’s in the name) banana cream cake! It’s like banana cream pie, but in a rich cake form! Yumm!

Banana cream pie is a favorite classic for a reason. It’s delicious and smooth and gives a mundane fruit, like the banana, instant sophistication.

I’m not gonna lie, as a former vegan, i am semi-resistant to make desserts with banana in them.

After all, when you aren’t using eggs, banana is in nearly every-dessert-ever as a substitute.

But for this scrumptious dessert, I’m willing to make an exception.

It’s just that good.

The cake itself is banana flavored, and tastes more like a banana bread. But the icing is rich and creamy and tastes a lot like banana cream pie filling.

🍌 Ingredients

For this recipe, we’ll need to split the ingredients into two separate areas. Ingredients for the cake and then ingredients for the banana cream icing.

For the Cake

• 3 c all-purpose flour
• ½ tsp salt
• 2 c granulated sugar
• ¾ c butter
• 3 lg eggs room temperature
• 1 c buttermilk
• 1 tsp vanilla extract
• 1 tsp banana extract
• 3 med bananas mashed

For the Banana Cream Icing

• 8 oz cream cheese softened
• ½ c butter softened
• 3 tbsp milk any milk or cream
• 1 tsp banana extract
• 1½ c powdered sugar

If you don’t have banana extract, you can substitute it for vanilla. It won’t be as banana-y but it’ll still be delicious!

Instructions

First we’ll start with the cake. Preheat your oven to 350 degrees.

Then prepare an 8-inch layer cake pan by greasing it well.  The pans with higher sides work best for this recipe.

In a medium sized mixing bowl, cream together the sugar and butter until smooth.

Add the buttermilk and vanilla and banana extract, mixing until well combined combined.

Add in the eggs, one at a time, mixing after each addition until combined.

In a separate bowl, combine flour, baking soda and salt.

In a large mixing bowl, alternate adding dry and wet ingredients, mixing until thoroughly combined.

Fold in the mashed bananas.

Finally, pour the banana cake batter into your prepared pan and bake on center rack of oven for approximately 50 minutes, or until toothpick inserted in center comes out clean.

When your cake has finished baking, remove from the oven and place on a wire rack to cool, then remove from pan.

Using a serrated knife or a cake divider, cut cake in half horizontally.

Now that your cake is all ready, we’ll start work on the icing.

Mix together the cream cheese, butter, milk and extract until the icing is light and fluffy.

Slowly add in the powdered sugar, a little at a time, mixing until smooth and creamy.

Grab your cake and generously ice bottom layer of cake, stopping at the edge.

Gently place the top layer of the cake onto the iced bottom layer. Then ice the top layer generously, stopping at edge of the cake.

Chill in the fridge until icing is firm before slicing and serving.

Because of the cream cheese, make sure to store your cake in the fridge.

Yield: 8 Slices

Banana Cream Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

This banana cream cake is a rich and delicious dessert. The icing is just like banana cream pie filling! So good!

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Ingredients

Banana Cake

• 3 cups all-purpose flour
• ½ tsp salt
• 2 c granulated sugar
• ¾ c butter (softened)
• 3 large eggs (at room temperature)
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• 1 tsp banana extract
• 3 medium mashed bananas

Banana Cream Icing

• 8 oz cream cheese (softened)
• ½ cup butter softened
• 3 tbsp milk or cream
• 1 tsp banana extract (can swap with vanilla)
• 1½ cup powdered sugar

Instructions

For the Banana Cake

1. Preheat oven to 350 degrees.
2. Grease an 8-inch layer cake pan. The ones with higher sides work best.
3. In mixing bowl, combine sugar and butter until smooth and creamy
4. Add buttermilk and extracts. Mix until combined.
5. Add eggs, one at a time, mixing after each addition until combined.
6. In a separate bowl, combine flour, baking soda and salt.
7. In a large mixing bowl, alternate adding dry and wet ingredients, mixing until thoroughly combined.
8. Fold in mashed bananas.
9. Pour into prepared pan and bake on center rack of oven for approx. 50 minutes or until toothpick inserted in center comes out clean.
10. Remove to wire rack to cool, then remove from pan.
11. Using a bread knife or a cake divider, cut cake in half horizontally.

For the Icing

1. Mix together the cream cheese, butter, milk and extract until light and fluffy.
2. Slowly add powdered sugar, a little at a time, mixing until smooth and creamy.
3. Generously ice bottom layer of cake, stopping at the edge.
4. Place top layer on iced bottom layer. Ice top layer generously, stopping at edge.
5. Chill until icing is firmed up before slicing.

Notes

If you don't have banana extract or can't easily get your hands on some, you can substitute vanilla extract instead. The banana extract does add a little extra flavor to the cake and icing, but it'll still be delicious with out.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 181mgSodium: 554mgCarbohydrates: 130gFiber: 3gSugar: 84gProtein: 12g