Banana Layer Cake Recipe - Allrecipes.com
Banana Layer Cake Recipe
  • READY IN 1 hr

Banana Layer Cake

Read Reviews (14)

"This moist, delicious banana cake is topped with a rich caramel frosting." —  

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Original recipe makes 1 - 2 layer 8 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
  2. In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
  5. To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2007

I omitted nuts. This banana cake is OUT OF THIS WORLD. The caramel topping is a cross between frosting and glaze. I brought it to bubbling then poured over the cake and placed it under the broiler for a few minutes. I used more banana than the recipe called for and it came out very moist. (very ripe bananas as well)

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Most Helpful Critical Review
Feb 24, 2008

Lightly fragrant, moist, and soft. But this recipe seems to be missing some flavoring ingredients. I subbed cake flour for all purpose, used 1/4 cup + 2 tbsp margarine, 1/4 cup less sugar, and sour cream for the buttermilk. Also added 1/4 cup raisins, 1/2 tsp vanilla and coconut extract and omitted the frosting, it's sweet enough as is. Next time I'll add some cinnamon and 1/4 tsp salt too. Also, the cake is much better a day or two after baking.

— 

14 Ratings

Mar 03, 2003

I made this recipe with my exchange student and it turned out wonderful! I'm sure it would have been even better if I'd had a candy thermometer for the icing but, hey, it still worked out. It was great even a couple days after and I'm not sure about after that because it became very addicting.

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Nov 13, 2002

This cake is absolutely moist and delicious! It looks quite professional and tastes even better the next day. I made it yesterday and my family are ready for me to make another one. My 2 1/2 year-old loved the frosting.

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Jul 14, 2010

This cake recipe is delicious, very moist. I used 4 bananas and used 3 cake pans for this one recipe. I extended the baking time by 15 minutes or when toothpick comes out clean. I made cream cheese frosting instead the caramel icing shown. Layered icing heavily between layers and on top. It taste like you would imagine Grandma's would taste, so home-made, moist, and rich. Cream Cheese Frosting: Two 8 ounce Cream Cheese Two cups Powdered Sugar One Stick Margarine One tsp. Vanilla Cream softened margarine, cheese, and sugar together Stir in vanilla So Good! Enjoy!

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Oct 11, 2004

I made this cake according to the recipe, but added a chocolate ganache between the layers. It was great!

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Sep 15, 2011

This recipe truly distinguishes a BANANA CAKE from simply banana bread. I baked mine in a 4 inch deep 8 inch round pan and just dumped all the batter in and it reached a little more than 1/2 of the pan. I checked at 3o minutes as the recipe recommends but the center was still soft so I slightly decreased the temp so it wouldn't brown too much and ended up baking it an additional 15 minutes or a total of 45 minutes. I used cake flour instead of all purpose and added an additional banana and it came out GREAT! No need for any glaze or frosting on this one.

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Jul 22, 2007

WOW, is this sweet! Too sweet for me, although my husband loved it. I think I'll add some salt to the caramel frosting next time, to achieve more of the sweet/salty balance I associate with caramel. Other than the excessive sweetness (which is just a matter of personal preference), the cake was very good - moist and extremely flavorful.

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Nutrition

  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 86.8 g
  • 28%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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