This banana layer cake is incredibly moist, loaded with real banana flavor, and topped with a rich chocolate cream cheese frosting. The secret? A low-and-slow bake plus a quick trip to the freezer. Perfect for birthdays or any time you want something better than banana bread!
This banana layer cake was born for a birthday. My uncle requested it: chocolate and banana, his dream combination! I delivered with what my family immediately declared the best thing I’d ever made. (They say that every time, but this one might have actually earned it.)
This banana cake is different from banana bread, but similar enough that if you’re a banana bread lover, you’ll also adore this cake. It’s fluffy and tender, loaded with ripe banana flavor, and the low-and-slow baking method followed by a straight shot into the freezer is what gives it that impossibly moist texture. Do not skip that step. It’s a little unconventional, but it’s the secret.
The chocolate cream cheese frosting is rich and slightly tangy, which balances the sweetness of the cake perfectly. Between the layers, I tucked in slices of fresh banana. This is totally optional, but it adds a little something extra if you’re feeling it. The frosting is intentionally soft and swirly rather than perfectly piped, because honestly, who has time for that? It’s rustic and beautiful and tastes amazing.
Why This Banana Cake is So Moist
Most banana cakes end up denser than you’d like, or they dry out quickly. This one sidesteps both problems with a couple of intentional techniques.
- Low and slow baking. The oven runs at 275°F instead of the typical 350°F. That lower temperature bakes the cake more gently, which keeps the crumb tender and prevents the edges from drying out before the center is done.
- Straight into the freezer. Right when the cakes come out of the oven, they go into the freezer for 45 minutes. This locks in steam and moisture before it can escape, giving you that soft, almost sticky-in-the-best-way texture. It sounds unconventional, but it makes a difference.
- Buttermilk in the batter. Buttermilk adds tenderness and a subtle tang that balances the sweetness of the bananas. It also reacts with the baking soda to give the cake a little extra lift.
- Very ripe bananas. The spottier and softer, the better. Overripe bananas are sweeter, more flavorful, and mash into the batter more smoothly than bananas that are just barely yellow.
Frequently Asked Questions
Can I use frozen bananas? Yes! Thaw them completely first and drain off any excess liquid before mashing. Frozen bananas are often even more ripe and sweet than fresh ones, so they work great here.
Can I make this cake gluten-free? Yes, a 1:1 gluten-free all-purpose flour substitute works well in this recipe. For a version that’s also Paleo and dairy-free, check out my Banana Cake with Chocolate Ganache.
How do I store banana layer cake? Store the frosted cake covered in the refrigerator for up to 4 days. Because of the cream cheese frosting, it needs to stay chilled. Let slices come to room temperature for about 20 minutes before serving for the best texture.
Can I make this cake ahead of time? Absolutely. The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 30 days. Thaw overnight in the refrigerator, then frost and assemble the day you plan to serve it. The frosting can also be made up to 24 hours ahead and stored covered in the refrigerator.
Can I make this as a sheet cake instead of a layer cake? Yes! A 9×13 pan works well. Keep an eye on the bake time, it may need a bit longer than the two round pans. Start checking for doneness around the 60-70 minute mark.
Banana Layer Cake with Chocolate Cream Cheese Frosting
Ingredients
For the cake
- 1½ cups (12 oz.) ripe bananas, mashed
- 2 teaspoons lemon juice
- 3 cups (12¾ oz.) all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup (6 oz.) butter, softened
- 1½ cups (10½ oz.) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1½ cups (12 oz.) buttermilk
For the frosting
- 8 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- ½ cup (40g) cocoa powder
- 2 cups sifted powdered sugar, you can increase this amount if you would like it to be thicker for piping
For the cake assembly
- One banana, sliced
Instructions
- For the cakePreheat oven to 275°. Grease and flour two 9″ round pans.
- In a small bowl, mix mashed banana with the lemon juice; set aside.1½ cups (12 oz.) ripe bananas, 2 teaspoons lemon juice
- In a medium bowl, mix flour, baking soda and salt; set aside.3 cups (12¾ oz.) all-purpose flour, 1½ teaspoons baking soda, ¼ teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy.¾ cup (6 oz.) butter, 1½ cups (10½ oz.) granulated sugar
- Beat in eggs, one at a time, then stir in the vanilla extract.3 large eggs, 2 teaspoons vanilla
- Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.1½ cups (12 oz.) buttermilk
- Fold in banana mixture until just incorporated. Be careful not to overmix.
- Pour batter evenly into prepared pans and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes*. This will make the cake very moist.
For the frosting
- In an electric mixer, mix cream cheese and butter until smooth and creamy. Add in cocoa powder and mix until there are no lumps and the color is completely combined.8 ounces cream cheese, ¼ cup unsalted butter, ½ cup (40g) cocoa powder
- One cup at a time, mix in the powdered sugar until completely smooth. Use immediately, or keep in the refrigerator tightly wrapped for up to 24 hours.2 cups sifted powdered sugar
For the cake assembly
- Remove cake layers from the freezer. Place one cake layer on a cake or serving plate. Spread about 1/2 cup of frosting onto the cake in an even layer with an offset spatula. If using, lay out the banana slices so that they cover the surface of the cake. Place second cake layer on top.One banana
- Frost the entire cake with a thin layer of icing (a crumb coat) using an offset spatula. Put into the refrigerator for 1/2 hour, and then frost as desired with the remaining frosting.
Notes
Cake recipe adapted from Food.com
6 cups of flour is not 61.5oz. That would be way too much flour. It should be 25.5oz.
Hi Marrian, not sure where you’re getting 61.5 oz – 3 cups as listed is 12.75 oz, which totals 25.5 oz. when doubled.
Hmm, it looks like there’s a bug. When you click 2x in order to double the recipe, it says 61.5oz in the recipe. Then, if you go back to 1x, it goes to 30.75oz. I can see now that the original had 12.75oz
Is it 3 cups of all purpose flour?
It is! Sorry for the messed up recipe formatting, I recently switched to a new recipe plug-in and have been going through and fixing any problems but hadn’t gotten to this one yet and the formatting was super off. It should be a lot more clear now. Enjoy!