This banana layer cake delivers tender, ultra-moist crumb and a cloud-like cream cheese frosting. A hidden ring of fresh bananas in the center gives every slice a bakery-style surprise. Read on for an easy, foolproof method to bake and assemble this showstopping dessert.
What makes this banana cake special
This recipe balances ripe bananas, butter, and sour cream to produce a soft, flavorful cake. The frosting is whipped for lightness and folded with cream cheese for tang. Fresh banana slices tucked between layers add texture and extra banana flavor.
Ingredients for the layered banana cake
For the cake batter
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup vegetable oil
- 3 large eggs, lightly beaten
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups mashed ripe banana (about 2–3 bananas)
For the whipped cream cheese frosting and filling
- 1 cup heavy cream
- 16 oz cream cheese, room temperature
- 1½ cups unsalted butter, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 7–8 cups powdered sugar, sifted
- 5–6 small bananas for the center and garnish
Quick overview of timing and yield
- Prep time: about 30 minutes
- Bake time: 25–28 minutes per layer
- Total time: roughly 1 hour, plus cooling
- Yield: about 16 slices
Step-by-step baking instructions
- Heat oven to 350°F (175°C). Grease two 9-inch round pans, line bottoms with parchment, and dust with flour.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream butter in a mixer for 2 minutes. Add granulated and brown sugar and beat until smooth.
- Mix in sour cream, oil, and vanilla. Beat in eggs until blended.
- Add half of the dry mix, stir, then add remaining dry mix. Fold in mashed banana until uniform.
- Divide batter evenly between pans. Smooth tops and bake 25–28 minutes, until a toothpick comes out clean.
- Cool cakes 5 minutes in pans, then transfer to a rack to cool completely before frosting.
How to make the whipped cream cheese frosting
- Whip heavy cream on high until stiff peaks form. Chill while you prepare the rest.
- Beat cream cheese and butter until smooth. Add vanilla and salt.
- Slowly add powdered sugar, one cup at a time, mixing well after each addition.
- Fold the whipped cream into the cream cheese mixture until light and fluffy.
- Tip: Use room-temperature ingredients to avoid lumps.
Assembling the cake with a banana center
- If needed, level the cake tops with a knife so layers sit flat.
- Place one layer on a serving plate and spread a thin coat of frosting.
- Peel and arrange whole or halved bananas in a single ring across the layer.
- Pipe or spread more frosting over the bananas to fill gaps and secure them.
- Top with the second cake layer and cover the cake with the remaining frosting.
- Garnish with banana slices, chopped nuts, or a dusting of cinnamon, if desired.
- Chill the cake before serving to help the frosting set. Store refrigerated.
Variations and serving ideas
- Add toasted walnuts or pecans to the batter for crunch.
- Mix in ½ cup chocolate chips for a classic combo.
- Use caramel drizzle over the top for extra richness.
- Serve slightly chilled for firmer slices, or at cool room temp for softer frosting.
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