Indulge in this Banana Cream Cake Recipe! Moist and fluffy banana cake topped with a classic buttercream frosting and crunchy vanilla wafers.
If you are a banana lover then you are going to love this Banana Cream Cake. A moist and sweet banana flavored cake topped with a smooth homemade buttercream to create a truly decadent dessert. Then topped with crunchy vanilla wafers to tie everything together.
For more Bundt cake recipes you have to try my Strawberry Pound Cake, Carrot Bundt Cake, and Mexican Chocolate Cake.
Table of Contents
Recipe Ingredients
Mashed Ripe Bananas – To give the cake that delicious banana flavor.
Cornstarch – Mixed with all purpose flour creates cake flour giving this cake that fluffy texture we all love.
For a full list of ingredients and amounts see the recipe card below.
Variations
Flour – I make my own cake flour using all purpose flour and cornstarch. If you have cake flour you can use 3 cups of cake flour instead.
Butter – This recipe calls for salted butter but you can use unsalted butter if that is what you have on hand. If you do be sure to add 1 ½ tsp of salt instead of the 1 tsp to balance it out.
How to Make Banana Cream Cake
Step #1: Preheat your oven to 350 degrees Fahrenheit and butter and flour a Bundt cake pan.
Step #2: In a medium or large bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.
Step #3: Next, add the butter, vegetable oil, and brown sugar into another bowl and beat until light and fluffy.
Step #4: Then, add in the eggs and egg yolk and mix into the oil and sugar mixture.
Step #5: Add the pure vanilla extract and mashed banana and stir until combined.
Step #6: Next, add the dry ingredients and buttermilk and mix in on low speed until combined. Be sure not to over mix.
Step #7: Pour the cake batter into your prepared pan and bake in the oven for 50-60 minutes until a toothpick comes out clean.
Step #8: Remove the cake from the oven and allow it to cool for 5-10 minutes before gently turning it over onto a wire rack to cool.
Step #9: While the cake is cooling, prepare the buttercream frosting. In a bowl beat the butter, cream cheese, vanilla, salt and 4 cups of powdered sugar until you reach a smooth consistency. If needed, you can add additional powdered sugar to reach your desired consistency.
Step #10: Finally, frost the top of the cake and sprinkle crushed vanilla wafers on top then serve and enjoy!
FAQs
Other toppings I would recommend would be banana slices, toasted coconut, crushed graham crackers, or even a caramel drizzle.
Storage Information
You can store this Banana Cream Cake in an airtight container in your refrigerator for 3-4 days. To serve allow the cake to come to room temperature.
If you want to freeze this cake do so in a freezer-safe container before you add the frosting. You can store it for up to 1 month. If the cake already has the frosting on it I do not recommend freezing it because the textures will not hold up well.
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Banana Cream Cake Recipe
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Ingredients
For the Cake
- 2 2/3 cups all purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup butter - softened
- 1/4 cup vegetable oil
- 1 cup light brown sugar - packed
- 3 eggs
- 1 egg yolk
- 1 Tbsp vanilla extract
- 1 3/4 cups mashed ripe bananas - 3-4 bananas
- 1 1/2 cups buttermilk
For the Buttercream Frosting
- 8 oz cream cheese - room temperature
- 1 cup butter - softened
- 2 tsp vanilla extract
- 1/4 tsp salt
- 4-5 cups confectioner's sugar
- 1 cup vanilla wafers - crushed
Instructions
- Preheat your oven to 350 degrees Fahrenheit and butter and flour a Bundt cake pan.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.
- Next, add the butter vegetable oil and brown sugar into another bowl and beat until light and fluffy.
- Then, add in the eggs and egg yolk and mix into the oil and sugar mixture.
- Add the vanilla and mashed banana and mix until combined.
- Next, add the dry ingredients and buttermilk and mix in on low speed until combined. Be sure not to over mix.
- Pour the cake batter into your prepared Bundt cake pan and bake in the oven for 50-60 minutes until a toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for 5-10 minutes before gently turning it over onto a wire rack to cool.
- While the cake is cooling, prepare the buttercream frosting. In a bowl beat the butter, cream cheese, vanilla, salt and 4 cups of powdered sugar until you reach a smooth consistency. If needed, you can add additional powdered sugar to reach your desired consistency.
- Finally, frost the top of the cake and top with crushed vanilla wafers then serve and enjoy!
VIDEO
NOTES
Nutrition
Made this over the weekend for my friends baby shower and everyone LOVED it! 10/10!
If you like banana bread, you will love this cake. It is so good!