Delicious banana layer cake with cream cheese frosting – a classic cake everyone loves!
For the cake:
3/4 cup (170g) butter, room temperature
1 cups (200g) brown sugar
1 1/2 tsp. vanilla extract
3 medium eggs
1 1/2 cups (360g) mashed ripe bananas
3 cups (390g) all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (240ml) milk
For the frosting:
8.8 oz. (250g) butter, at room temperature
2 3/4 cups (360g) confectioners’ sugar
8.8 oz. (250g) cream cheese (cold)
1.8 oz. (50g) milk powder
1 tsp. vanilla extract
For the decoration:
some chopped walnuts
banana slices (optional)
1. Preheat the oven to 350°F (175°C). Grease two 8 inches (20cm) springform tins and line with baking parchment. Set aside.
2. Add the butter and brown sugar to a large bowl and mix until very light and fluffy. Add the vanilla extract and mix in. Add the eggs one after another and mix well after each addition. Mash the bananas and add to the bowl – mix until well combined. Mix the flour with baking soda, baking powder, and salt then add alternating with the milk in two batches to the large bowl and mix until just combined – do not overmix. Divide the batter between the two springform tins and bake for 35-40 minutes or until a wooden skewer inserted into the center of a cake comes out clean. Take out of the oven and let cool down in the tin for 15-20 minutes, then remove and let cool down completely on a wire rack (upside down).
3. For the frosting add the room temperature butter to a large bowl and mix on high speed until very light and fluffy – for about 4-5 minutes. Add the confectioners’ sugar and mix in slowly fist, then on high speed for 2-3 minutes. Add the cold cream cheese from the fridge and mix slowly, then a bit faster until well combined with the butter. Add the milk powder and vanilla extract and mix until well combined and you got a nice and fluffy frosting.
4. To assemble the cake cut each cake layer horizontally in half to get 4 cake layers. Place one cake layer on a serving plate, add some of the frosting on top and spread evenly all over the cake. Place a second cake layer on top and repeat with the frosting, then the third layer, more frosting and the final and fourth cake layer. Cover the complete cake with frosting but keep some for the decoration. You don’t have to be overly precise with the frosting – swooshes and swirls here and there are fine. Fill the remaining frosting into a piping bag with star tip and pipe small swirls on top of the cake. Decorate with some chopped walnuts and banana slices (optional).
Note: To prevent the decorative banana slices from browning you can spray them with some liquid gelatin* before using.
Keywords: banana, layer, cake, cream cheese, frosting