Recipe – Double Layer Banana Cake

2 weeks ago, the Handsome Husband came home with 10 pounds of free bananas.    As I stood there trying to figure out what to do with them, I suddenly remembered I had torn out a recipe for Double Banana Cake from the May 2012 issue of Bon Appetit Magazine.

Perfect, I’ll serve this for dessert tonight I thought.

And then The Girl came home from school and saw the cake on the counter.

Is that for The Flute Player?


Because her birthday is tomorrow.  I didn’t get her anything for her birthday. I can bring it to school and give it to her before first period.


And that was that.  No banana cake for Mavis.

But, if the recipe was featured in Bon Appetit Magazine, you can bet it’s gonna be good.

Here is the recipe with a few changes.

Ingredients for the Cake 
1 1/2 cups unsalted butter , softened
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda {15 Cool Uses for Baking Soda}
1 1/4 teaspoons salt
2 1/4 cups sugar
6 large eggs
3 cups bananas, mashed
3/4 cup sour cream {I used plain yogurt}

Ingredients for the Frosting
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup heavy cream  {I used 2% milk}
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 almost ripe bananas cut into slices

Preheat oven to 325.

Butter and flour two cake pans {I used 9-inch pans}.

Sift together the flour, baking soda, and salt in a large bowl and set aside.

Pull out your electric mixer and beat 1 1/2 cups butter and sugar together for about 3 minutes.  You want the mixture to be light and fluffy.

Add the eggs one at a time, then once incorporated mix in the flour mixture slowly.

Add mashed bananas and sour cream {or plain yogurt}.

Pour batter into 2 cake pans and bake for 45- 50 minutes or until a toothpick inserted in the center comes out clean.

For the Frosting

Mix everything {except the bananas} in a mixer with the wire wisk attachment and whippty do dah until the frosting is light and fluffy.  About 5 minutes or so.

Place a dab of frosting in the center of you cake stand, {I always do this to prevent sliding} add 1 layer of cake, add frosting, then  a layer of sliced bananas, and finally then a second layer of cake.

Frost cake with remaining frosting and place in the refrigerator to chill.

Serve with vanilla bean ice cream {if you get the chance}.  Or have your daughter steal the cake and give it to her friend for her birthday.  Either way, someone gets cake.

Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful ~

Related posts:

  • Like on FaceBook
  • Twitter
  • Print Friendly and PDF

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Want to get more of this awesome goodness? Sign up here for the newsletter!


    • Mavis says

      I have no idea. He comes home with random stuff people give him all the time. Probably someone from work if I had to guess.

  1. says

    You are very kind. I’d have a very hard time giving a cake like that to my daughter’s friend. I’d make her bake the cake herself (my daughter, not the friend).

    I got 10 pounds of bananas this week, too. But mine weren’t quite free, just very cheap. I froze a bunch for smoothies but there’s still some languishing on the counter. I might just have to make a cake with them.

  2. Mari the Kiwi says

    I dehydrate bananas and I am know u have a dehydrator. I put equal amounts of lemon juice (to stop them going black) and honey (just a bit tart with out honey) in a small bowl and mix thoroughly. I cut bananas on the diagonal about 1/4 inch thick and put in the dehydrator. Usually leave them over night in my machine. So handy for lunches or a non guilty snack and great for grandkids who always arrive to visit me hungry.

    AND your cake looks divine. Alas cooked bananas do not like me or I would be indulging. Better for the waist like too I guess.

  3. Elizabeth F says

    Love your green hob-nail cake plate! I have to make my husband a banana cake every year for his birthday…have done it for 32 years now. He only wants whip cream for frosting as that is what his mother did. She used a box mix though. I have always used the recipe from the JOY OF COOKING. That one uses yogurt also. It makes a very moist and dense cake and has the layer of bananas.

    My ripening bananas at the moment have a DO NOT TOUCH sign on them. They are to become banana bran with mini chocolate chip mini muffins for my church library open house on Sunday.

  4. says

    I’m probably missing something but does the recipe list the amount of mashed banana? I see the two bananas for slicing between the layers but no amount of mashed banana.

    This looks divine!



Leave a Reply

Your email address will not be published. Required fields are marked *