Banana Cream Cake is one of those nostalgic bakes that brings pure comfort with every bite. In this article, we’re diving into how to make a banana cream cake that’s rich, moist, and loaded with flavor—without making things complicated. You’ll learn about the ingredients, step-by-step baking process, storage tips, and expert tricks to make it the talk of your next gathering. Whether you’re baking it for a celebration or just a cozy Sunday, this banana cream cake is going to hit the sweet spot. Let’s get started where it always begins: in the heart of the kitchen, with a story.
Banana Cream Cake
Equipment
Ingredients
- 3 overripe bananas (medium)
- 2 cups all-purpose flour
- 1 cup buttermilk
- 3 eggs (large)
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup unsalted butter (melted)
- 1 batch homemade pastry cream
- 1 cup heavy cream (for topping)
- 2 tbsp powdered sugar (for whipped cream)
Instructions
- Mash bananas and mix with sugar, eggs, and melted butter. Alternate adding dry ingredients (flour, baking soda, baking powder) with buttermilk. Mix until smooth.
- Divide batter into two 8-inch pans. Bake at 350°F for 22–25 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the pastry cream by whisking egg yolks, sugar, and milk over low heat until thick. Stir in vanilla and let cool completely.
- Slice each cake layer in half horizontally to create four thin layers. Spread pastry cream between each layer.
- Whip heavy cream with powdered sugar until soft peaks form. Spread over the top and sides of the cake.
- Chill the assembled cake for at least 3 hours (preferably overnight) before serving for best texture and flavor.
Notes
Nutrition
Table of Contents
A Southern Story Behind My Banana Cream Cake
From a bruised banana to a masterpiece
Hi there! I’m Lilia Karine, and if you’ve found yourself here, it probably means you understand the power of comfort food—especially when it’s wrapped up in layers of soft sponge, creamy filling, and ripe bananas. This banana cream cake isn’t just a recipe—it’s a piece of my past, a little messy, very sweet, and completely honest.
I was twelve the first time I baked with bananas. My grandma had this old tin of handwritten recipes and one of them was labeled “Banana Something.” I tried it in our toaster oven, and it turned out dense, sunken, and smelled like cinnamon and hope. Years later, after a stressful week and too many overripe bananas staring at me from the counter, I decided to try again. But this time I went further—fluffy banana cake, homemade pastry cream, and a whipped cream topping that barely held itself together. When I took a bite, I sighed. That’s how I knew it was a keeper.
Where I grew up near Asheville, fall always smelled like wet leaves and brown sugar. We didn’t have stand mixers or glossy cookbooks—just butter, fruit, and heart. That foundation still guides me today, especially when I’m baking cakes like this one or experimenting with ideas like Pineapple Sunshine Cake for a lighter twist.
Why banana cream cake deserves your oven
Banana cream cake works because it hits all the right notes: tender banana layers that aren’t too dense, a silky pastry cream that slides between each bite, and that soft whipped top that keeps it from feeling heavy. I add buttermilk to the batter and keep the sugar balanced so the banana flavor shines through. Bonus? It tastes even better the next day.
Serve this at birthdays, baby showers, or just because you need a bite of joy between meetings. It also pairs beautifully with fruit-forward cakes like this Strawberry Matcha Cake if you’re building a dessert table that people will remember.
Ingredients & How to Make the Perfect Banana Cream Cake
Essential ingredients for a soft and creamy banana cake
When it comes to a banana cream cake, balance is everything. The cake should be soft and tender with a banana-forward flavor, and the filling should be creamy without being overly rich. I use a classic cake base, layered with homemade vanilla pastry cream and topped with fresh whipped cream. Let your bananas get heavily speckled before using them—this guarantees moisture and natural sweetness.
Here’s what you’ll need:
- Overripe bananas (3 medium): for deep flavor and moisture
- All-purpose flour (2 cups): the structural base
- Buttermilk (1 cup): adds tang and softness
- Eggs (3 large): for richness
- Granulated sugar (1 cup): perfectly sweetened
- Baking soda & powder: for rise
- Butter (½ cup): gives the cake a buttery base
- Homemade pastry cream: silky, vanilla-infused filling
- Heavy cream (for whipped topping): light and airy finish
You can add a tablespoon of cornstarch to the filling if you want a thicker, sliceable consistency. If you enjoy nostalgic flavors, consider pairing this cake with the Lemon Cream Cheese Dump Cake as part of your weekend baking spread.
Step-by-step method for the best banana cream cake
- Prepare the banana cake batter: Mash bananas and mix with sugar, eggs, and melted butter. Alternate adding the dry ingredients with buttermilk, mixing just until smooth.
- Bake: Divide the batter between two 8-inch round pans. Bake at 350°F for 22–25 minutes. Cool completely.
- Make the pastry cream: Whisk egg yolks, sugar, and milk over low heat until thickened. Stir in vanilla and cool.
- Assemble the layers: Slice cake layers in half for four thin rounds. Spread pastry cream between each.
- Top with whipped cream: Beat heavy cream with a bit of powdered sugar and spread over the top and sides.
Chill for at least 3 hours. I usually chill it overnight so the layers set properly and the flavors deepen. If you’re serving this cake alongside a variety of flavors, it pairs especially well with rich, elegant options like Opera Cake or a fruity Strawberry Earthquake Cake.
Decorating & Storing Your Banana Cream Cake Like a Pro
Simple decorating ideas that look bakery-fresh
You don’t need piping skills or fondant flowers to make this banana cream cake look like it came from a fancy bakery. The beauty of this cake is in its softness and homemade charm. After layering with pastry cream, spread a generous swoop of freshly whipped cream across the top. Don’t smooth it out too much—let it hold its waves. It’s meant to look inviting, not perfect.
Want to level it up just a little? Try adding thin banana slices, a drizzle of caramel sauce, or even crushed vanilla wafers around the sides. If you’re feeling bold, a ring of banana chips or toasted coconut adds texture and drama. This technique pairs beautifully with rustic recipes like the German Chocolate Cake, where a bit of “mess” just means more personality.
To keep your whipped cream from deflating, add a tablespoon of instant vanilla pudding mix to your cream as you whip it. It helps hold shape without affecting taste.
How to store banana cream cake and keep it fresh
Here’s the tricky part: banana cream cake has perishable elements, so it requires refrigeration. After assembling, loosely cover it with plastic wrap or an upside-down cake dome and chill for at least 3 hours—overnight is better. The cream needs time to set, and the banana flavor deepens with every hour.
It’s best eaten within 2–3 days. After that, the bananas can start to brown and the whipped cream might lose its structure. If you’re planning ahead for a party, bake the cake layers the day before and store them wrapped at room temperature. Then, assemble and chill the morning of your event.
Pro tip: don’t freeze a fully assembled banana cream cake. However, you can freeze the cake layers alone, wrapped tightly in plastic and foil. Let them thaw in the fridge overnight before filling. For a freezer-friendly dessert, try something like this Vegan Chocolate Cake that holds up beautifully when made in advance.
Variations & Serving Ideas for Banana Cream Cake
Fun twists on classic banana cream cake
Once you’ve mastered the basic banana cream cake, it’s easy to get creative. This cake is a canvas, and bananas are more versatile than they get credit for. Want a tropical vibe? Add crushed pineapple to the filling for a tangy twist—it’s a flavor pairing I borrowed from my Cake Pineapple Upside days, and it works beautifully.
If you’re after richness, swap half the whipped cream topping with chocolate ganache. The result is a banana cream cake that leans into decadence, kind of like a mash-up between this and a Chocolate Ganache Cake. You can also add mini chocolate chips or toasted pecans between the layers for texture.
And for those who love spice, a dash of cinnamon or cardamom in the batter makes the banana flavor sing louder. Just a pinch—it doesn’t need much. I’ve also folded in crushed vanilla wafers or ladyfingers at the base of each layer for crunch.
Best ways to serve banana cream cake
This banana cream cake is best served chilled. I usually slice it straight from the fridge, which keeps the layers neat and the cream stable. If you’re serving guests, garnish each slice with a swirl of extra whipped cream and a fresh banana coin, dipped lightly in lemon juice to prevent browning.
It shines at baby showers, summer picnics, and potlucks where refrigeration is available. For fancier occasions, serve it alongside small desserts like Mini Cupcakes or Tiramisu Cupcakes to give your guests a variety of textures and flavors.
Want to go even simpler? Turn the whole recipe into a trifle—layer cake chunks, pastry cream, and whipped cream in a glass bowl. It’s stunning, stress-free, and still very much banana cream cake at heart.
FAQ
Can I make banana cream cake ahead of time?
Yes, banana cream cake is a great make-ahead dessert. You can bake the cake layers a day in advance and store them wrapped at room temperature. Assemble the cake with pastry cream and whipped topping the day you plan to serve it, then chill for at least 3 hours—overnight is ideal for best flavor and texture.
How do I keep the bananas from turning brown?
To prevent browning, slice bananas just before serving or dip them briefly in lemon juice. For bananas inside the cake or cream layers, browning is less noticeable. You can also use dried banana chips or caramelized bananas for decoration.
Can I freeze banana cream cake?
Freezing a fully assembled banana cream cake isn’t recommended due to the pastry cream and whipped topping. However, the cake layers alone freeze beautifully. Wrap tightly in plastic and foil, then thaw in the fridge before assembling.
What can I use instead of pastry cream?
If you’re short on time, you can substitute store-bought vanilla pudding or use stabilized whipped cream with a touch of banana extract. However, homemade pastry cream gives the cake its signature creamy richness that store-bought options can’t quite match.
Conclusion
There’s something undeniably comforting about a slice of banana cream cake—it’s familiar, indulgent, and easy to love. Whether you’re baking it for a family celebration or just to use up ripe bananas, this recipe delivers every time. It’s the kind of cake that doesn’t try too hard to impress, and yet it always does. With soft layers, creamy filling, and a finish that’s both rustic and elegant, it’s bound to become a favorite in your kitchen too.
If you loved this recipe, you might also enjoy exploring flavors like Matcha Cake for something earthy or the Strawberry Pound Cake for a fruity finish. And don’t forget to subscribe for more tested, cozy, and chocolate-adjacent cake creations.
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