Banana Cake is the perfect answer to too many bananas! It’s soft, moist and full of banana goodness. It’s frosted with a light sweetened whipped cream frosting and sprinkled with candied pecans.
Looking for some other ways to use up those ripe bananas? Check out the BEST banana banana recipe ever! I promise!! I also love using those bananas in banana muffins and these banana oatmeal cookies are delish with a drizzle of chocolate!
So what do you do when you find yourself with ten pounds of ripe bananas on your counter? Make banana bread of course.
But after a couple of loaves of that and still a lot of ripe bananas I decided I needed to try a banana cake. My friend Dawn must have been reading my mind because in the email, that day, she sent me photos of a banana cake she had just made. Along with the photos was the recipe too. She didn’t just stop there though, she showed up at my door with a piece of that yummy banana cake. Love you Dawn!
Now if you know me, you know I don’t like bananas. That is, I don’t like the texture of bananas. But when you mash them up in bread or a cake I love them! And I loved the cake that Dawn brought over so I got to work to make my own banana cake.
The cake is a great thing to make if you have a lot of bananas because it uses about 7 ripe bananas!
Not only are there bananas mashed up in the cake batter but each layer of the cake is filled with banana pudding and sliced bananas.
How to Make Banana Cake
- There is lots of banana goodness in between each layer of cake! If you use two 8 inch cake pans, cut each cake layer in half for four layers of cake. Dawn uses two layers of pudding and one of whip cream, each topped with bananas. I used three 6 inch cake pans so I only had three layers of cake instead of four. I put the pudding mixture between all my layers and saved the whipped cream for the frosting.
- No matter, how many layers you have, you will end up with extra pudding. Just put it in the fridge and enjoy later.
- Filling the cake layers with the pudding mixture can be a bit messy, don’t worry if some of it squeezes out over the sides of the cake.
- After putting the layers together I placed the cake in the freezer for a while to let it firm up a bit, it makes it easier to frost.
- For the frosting all I used some sweetened whip cream. I just slathered the cake in it – yum!!
Dawn put nuts in her cake but I decided just to put them on top for the finishing touch. I sugared the pecans first and then chopped them.
You will want to keep this cake in the refrigerator because of the whip cream frosting.
Dawn says this is her most requested recipe and she gets a lot of requests for different recipes. She is a great cook so you definitely want to give this one a try!!
So next time you find yourself with a lot of ripe bananas, think outside the box. Try Banana Cake!
For tips and tricks on the best way to cut a cake check out this post.
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Check out more of our other favorite cakes:
Banana Cake Recipe
- 4 bananas ripe and mashed
- 1 white cake mix prefer Duncan Hines
- 3/4 cup water
- 1/4 cup oil
- 3 whole eggs
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 5.9 oz. banana cream pudding cook and serve, not instant (make ahead and cool)
- 3 bananas ripe and sliced
- 1 pint whipping cream
- 2 Tbsp powdered sugar
- 1 tsp vanilla
- 1 cup candied pecans chopped
- Mix all ingredients for cake except bananas for 2 minutes, medium speed
- Add bananas and blend well
- Bake in 2 or 3 greased & floured round cake pans, following baking recommendations on box
- I think about 25 minutes or until toothpick comes out clean. Cool on racks
- Whip whipping cream with powdered sugar and vanilla until a medium stiff peak forms.
- Make pudding according to package directions and cool.
- Put a layer of pudding between each cake layer, add a layer of sliced bananas. Repeat with remaining layers. Put in the fridge to set up and chill.
- Prepare whipped cream frosting and frost the chilled cake.
- Sprinkle top and sides with sugared pecans.
- Refrigerate until ready to serve.
Originally posted June 1, 2010
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