Banana Layer Cake with Vanilla Bean, Cream Cheese Buttercream

Hi my friends. I hope you are doing well and enjoying this lovely time of year!! ย Here we are deep into Fall, and it’s still 85 degrees in Florida. ๐Ÿ™‚ I don’t know about you, but as soon as September rolls around, I’m playing holiday music, watching holiday movies, and binging my holiday baking shows on repeat. ๐Ÿ™‚ I even turned my fireplace on last week when it was in the 60’s here, even though it only lasted for a day ๐Ÿ™‚

It’s been a crazy month around here, and I’m so far behind on posting my blog recipes, so please forgive me. I decided to break away from all of the banana breads I have been baking lately, and turn my overly ripe bananas into a layer cake and add some luscious frosting to take it over the top!!! I have zero doubt that you will love this recipe as much as my family, friends and I do ๐Ÿ™‚

Happy Fall, Y’all ๐Ÿ™‚ xo

When it comes to your bananas, the blacker, the better. The darker they are, the sweeter they become!

You’ll need 3, 8 inch cake pans for this recipe!!

This frosting is beyond!!!!!

I ate wayyyyyy too much of this while I was perfecting it ๐Ÿ™‚

Bake them until they are lightly golden brown. Be careful not to over bake them!!

Having a cake wheel is really important for easy cake frosting and decorating!

I use an ice cream scoop to measure the frosting between the layers, so they are all evenly frosted! It makes for a prettier cake!!

It’s getting there ๐Ÿ™‚

Filled, crumb coated, then chilled!

I added chopped walnuts to the top and around the bottom of the cake. You don’t need to toast the nuts. They are delicious as is!

Look at this beauty!
I ate two pieces while I was shooting this!!

This may be your perfect Thanksgiving dessert!!!

I hope you love this cake as much as I loved creating it for you ๐Ÿ™‚


Banana Layer Cake with Vanilla Bean, Cream Cheese Buttercream

Makes: 1, 8 inch, 3 layer cake Prep time : 40 minutes Bake time: 22-25 minutes


3 large, extremely ripe bananas mashed. (See my photo above about how black they should be)

1 cup, unsalted butter at room temperature

1 cup full fat sour cream

2 large eggs

2 egg yolks

1 tablespoonย Nielsen Massey vanilla bean paste

1 and 1/2 cupsย Dixie Crystals granulated sugar

2 and 1/2 cups all purpose flour

1 tablespoon baking powder

1 and 1/4 teaspoons baking soda

3/4 teaspoon salt

Cream cheese buttercream

16 ounces full fat cream cheese

1 cup, softened, unsalted butter

1 tablespoonย Nielsen Massey Vanilla Bean Paste

1/4 teaspoon salt

1 poundย Dixie Crystals confectioners sugar

About 2 cups of chopped walnuts for garnishing the cake, if desired


Preheat your oven to 350 degrees. Butter, flour and line 3, 8 inch cake pans with parchment and set aside.

In your mixing bowl, blend the softened butter and sugar until light and fluffy.

Add in the eggs, one at a time and mix until incorporated well.

Add in the sour cream and vanilla and blend well.

Add in your mashed bananas and mix until incorporated.

Add in your salt, baking soda, baking powder and mix until blended.

Slowly add in your all purpose flour until mixed well but not over mixed. This will make the cake tough.

Divide the batter into your three cake pans.

Bake for 22-25 minutes, or until your cakes are lightly golden brown and the center springs back. Do not over bake!!

Cool in the pan for 10 minutes, then turn them onto a wire rack to cool. Make sure they are completely cool before frosting.

I put mine in the fridge for about 20 minutes to make sure they are totally chilled before you frost them.

While the cake is cooling, make the frosting:

In your stand mixer, beat the softened cream cheese and butter until mixed well.

Add in the salt and vanilla bean paste.

Slowly add in the 1 pound of confectioners sugar until the buttercream is light and fluffy.

Using an ice cream scoop to measure the same amount between the layers, frost the cake.

I crumb coat it, and chill it until it’s firm enough for its final coat.

Evenly distribute the buttercream up the sides and on top of the cake.

Add chopped walnuts on the top and bottom as I have in the photos, if desired.

Keep in the fridge if the cake isn’t eaten that day.

Slice individual pieces and wrap first in wax paper and foil, then freeze for up to two months!


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