Banana Frosted Layer Cake
A moist, flavorful banana layer cake topped with creamy frosting, perfect for celebrations or as a delightful dessert for banana lovers.
Ingredients
Instructions
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Add vanilla.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the creamed mixture, alternating with mashed bananas and sour cream, beginning and ending with dry ingredients.
- Mix until just combined.
- Pour batter into prepared cake pans and bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Let cakes cool completely before frosting.
- Frost with banana-strawberry yogurt frosting.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of granulated sugar, or add a pinch of cinnamon to the batter. If you don’t have sour cream, plain yogurt or buttermilk can be excellent substitutes. Ensure your bananas are very ripe for the best sweetness and moisture. When frosting, consider using a whipped cream topping for a lighter finish.
Serving Suggestions
This cake is perfect for birthday celebrations or brunch gatherings. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It also pairs beautifully with Connecticut Yankee Strawberry Rhubarb Pie for a delightful dessert spread. Garnish with fresh banana slices or strawberries for an appealing presentation.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain its moisture, place a piece of wax paper between the cake and the lid. If you want to enjoy it warm, you can reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Frosted Layer Cake contains roughly 227 calories, with 4g protein, 29g carbohydrates, and 11g fat. It is a good source of calcium (19% of the Daily Value) and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1310mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas, but make sure to thaw and drain any excess liquid before mashing. This will help maintain the right consistency of the batter and prevent it from becoming too wet.
What can I use instead of banana-strawberry yogurt?
If you can't find banana-strawberry yogurt, any fruit-flavored yogurt will work, or you can use plain yogurt mixed with a little banana puree and a touch of sugar for sweetness. This will still give a nice flavor and moisture to your frosting.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to mimic the texture of traditional cake flour for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).