Banana Layer Cake

Banana Layer Cake

14 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
SHERRY_G
Recipe by  SHERRY_G

“This moist, delicious banana cake is topped with a rich caramel frosting.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 2 layer 8 inch cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
  2. In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
  5. To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.

Share It

Reviews (14)

Rate This Recipe
foodaholic
13

foodaholic

I omitted nuts. This banana cake is OUT OF THIS WORLD. The caramel topping is a cross between frosting and glaze. I brought it to bubbling then poured over the cake and placed it under the broiler for a few minutes. I used more banana than the recipe called for and it came out very moist. (very ripe bananas as well)

LOSHMOE
4

LOSHMOE

I made this recipe with my exchange student and it turned out wonderful! I'm sure it would have been even better if I'd had a candy thermometer for the icing but, hey, it still worked out. It was great even a couple days after and I'm not sure about after that because it became very addicting.

mayura
3

mayura

Lightly fragrant, moist, and soft. But this recipe seems to be missing some flavoring ingredients. I subbed cake flour for all purpose, used 1/4 cup + 2 tbsp margarine, 1/4 cup less sugar, and sour cream for the buttermilk. Also added 1/4 cup raisins, 1/2 tsp vanilla and coconut extract and omitted the frosting, it's sweet enough as is. Next time I'll add some cinnamon and 1/4 tsp salt too. Also, the cake is much better a day or two after baking.

More Reviews

Similar Recipes

Banana Cake II
(278)

Banana Cake II

Banana Cake V
(204)

Banana Cake V

Gramma Bertha's Banana Cake
(137)

Gramma Bertha's Banana Cake

Banana Cake VII
(79)

Banana Cake VII

Spiced Banana Cake
(52)

Spiced Banana Cake

Banana Nut Cake
(42)

Banana Nut Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 576 cal
  • 29%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 86.8 g
  • 28%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Banana Cake V

>

next recipe:

Banana Cake I