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two layers banana cream cake with creamy filling and a fluffy whipped topping garnished

Easy Banana Cream Cake Recipe So Good

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Prep Time 25 minutes
Cook Time 35 minutes
1 hour chilling time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 340 kcal

Ingredients
  

  • For the Cake
  • 3 ripe bananas mashed – The star of the show! Ripe bananas add natural sweetness
  • 2 ½ cups all-purpose flour – Make sure to measure it correctly to avoid a dense texture.
  • 1 ½ teaspoons baking powder – Helps the cake rise for a light and fluffy crumb.
  • 1 teaspoon baking soda – Works alongside the bananas to give the cake its perfect rise.
  • ½ teaspoon salt – Enhances all the flavors in the cake.
  • ¾ cup unsalted butter softened – Adds moisture.
  • 1 ¾ cups granulated sugar – Sweetens the cake without overpowering the banana flavor.
  • 2 large eggs – Helps bind the ingredients and adds structure to the cake.
  • 1 teaspoon vanilla extract – Brings out the flavors and adds a lovely aroma.
  • ½ cup buttermilk – Keeps the cake tender and moist.
  • For the Cream Filling
  • 1 package 3.4 oz vanilla pudding mix – Creates a thick, creamy filling with a hint of vanilla.
  • 1 ½ cups cold milk – Helps set the pudding. Use whole milk for a richer filling.
  • 1 cup heavy cream – Whipped and folded into the pudding for a light airy texture.
  • For the Whipped Topping
  • 1 cup heavy cream – Whipped to soft peaks for a creamy cloud-like topping.
  • 2 tablespoons powdered sugar – Adds sweetness to the whipped cream.
  • 1 teaspoon vanilla extract – For extra flavor in the topping.
  • Optional Garnishes
  • Sliced bananas – For decorating the top of the cake.
  • Crushed graham crackers or vanilla wafers – Adds a little crunch and a beautiful finish.
  • Caramel drizzle – A decadent touch that pairs wonderfully with banana flavors.

Instructions
 

  • Step 1: Preheat the Oven and Prep the Pans
  • Preheat your oven to 350°F (175°C).
  • Grease two 9-inch round cake pans with nonstick spray or butter.
  • Put the parchment paper at the bottom to stop it from sticking.
  • Pro Tip: If you don’t have parchment paper, dust the pans with flour after greasing to ensure the cakes release easily.
  • Step 2: Mash the Bananas
  • Peel and mash three ripe bananas in a small bowl.
  • Set aside — this will add natural sweetness and moisture to your cake.
  • Step 3: Mix the Dry Ingredients
  • In a large bowl, whisk together:
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • This step helps evenly distribute the leavening agents, ensuring your cake rises perfectly.
  • Step 4: Cream the Butter and Sugar
  • In a separate large bowl, beat together:
  • ¾ cup unsalted butter (softened)
  • 1 ¾ cups granulated sugar
  • Use a hand mixer or stand mixer and beat on medium speed for 2-3 minutes, until the mixture is light and fluffy. This step creates a soft, airy cake texture.
  • Step 5: Add the Eggs and Vanilla
  • Mix in two large eggs, adding them one at a time.
  • Add 1 teaspoon vanilla extract and mix until fully combined.
  • The eggs add structure, while the vanilla brings a warm, sweet aroma to your cake.
  • Step 6: Combine the Wet and Dry Ingredients
  • Slowly mix the dry ingredients into the butter mixture, adding them in small amounts and alternating with ½ cup of buttermilk.
  • Start with the dry ingredients, then add half the buttermilk. Repeat until everything is mixed in.
  • Tip: Be careful not to overmix! Stir just until combined to keep your cake light and fluffy.
  • Step 7: Fold in the Mashed Bananas
  • Using a spatula, gently fold the mashed bananas into the batter.
  • The bananas will add a natural sweetness to the cake.
  • Step 8: Divide and Bake
  • Evenly divide the batter between the two prepared cake pans.
  • Use a spatula to smooth the tops for even layers.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 9: Cool the Cakes
  • Take the cakes out of the oven and let them cool in their pans for 10 minutes.
  • Use a knife to gently loosen the edges, then move the cakes to a cooling rack.
  • Allow them to cool completely before assembling.
  • Step 10: Make the Cream Filling
  • In a bowl, whisk together:
  • 1 package (3.4 oz) vanilla pudding mix
  • 1 ½ cups cold milk
  • Let it set for 5 minutes, then fold in 1 cup whipped heavy cream to make the filling light and airy.
  • Step 11: Assemble the Cake
  • Put the first cake layer on a serving plate.
  • Apply a smooth and even layer of cream filling on top.
  • Add the second cake layer and spread more cream filling on top, if desired.
  • Step 12: Make the Whipped Topping
  • In a chilled bowl, whip:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Beat until soft peaks form.
  • Step 13: Frost and Decorate
  • Spread the whipped topping over the cake.
  • Decorate with sliced bananas, crushed graham crackers, or a caramel drizzle for a stunning finish.
  • Step 14: Chill and Serve
  • For good results, chill the cake for at least 1 hour before serving.
  • Slice, serve, and enjoy your homemade banana cream cake!
Keyword banana cream recipe, Banana Dessert, Layer Cake