Tender, sweet banana cake is almost exactly like banana bread! The secret is perfectly yellow bananas. The lovely banana flavor is accentuated with Rodelle’s vanilla extract. The cake is made into four layers, which are frosted with a luscious vanilla cream cheese buttercream. The cake will quickly become the most requested dessert for birthdays and other celebrations.

  • Medium
  • 120 mins
  • 16 servings

For the banana cake

  • 1 ½ cup perfectly ripe (not brown) bananas, mashed
  • 2 tsp fresh lemon juice
  • 3 cups all-purpose flour
  • 1 ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¾ cup salted butter, room temperature
  • 2 cup granulated sugar
  • 3 large eggs
  • 2 tsp Rodelle vanilla extract
  • 1 ½ cup low-fat buttermilk, room temperature

For the cream cheese frosting

  • 3/4 cup salted butter, room temperature
  • 12 oz cream cheese, room temperature
  • 1 1/2 tsp Rodelle vanilla extract
  • 5 1/4 cup powdered sugar
  1. Preheat an oven to 275 F. Prepare two 8” baking pans with nonstick cooking spray and place a parchment paper round into the bottom of each.
  2. Mash the bananas together with the lemon juice and set aside.
  3. Combine the dry ingredients for the banana cake. The ingredients include all-purpose flour, baking soda, and kosher salt.
  4. In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar together until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl periodically.
  5. Add in the eggs one at a time, beating each one in until incorporated. Add in the vanilla extract and mix slightly.
  6. Alternate the dry ingredients with the buttermilk starting with the dry ingredients, adding them in two additions.
  7. Divide the batter between the two cake pans smoothing the tops with an offset spatula. Bake for one hour or until they are cooked through (a toothpick inserted into the center comes out clean). Allow cakes to cool to the touch, then invert the pans to remove the cakes. Discard the parchment paper rounds—wrap cakes in plastic wrap and freeze for 45 minutes. Remove cakes from plastic wrap.
  8. In the meantime, make the frosting by combining the cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat until light and creamy for about 3 to 4 minutes. Place the frosting in a large piping bag fitted with a round ½” piping tip.
  9. Place the first cake on a cutting board, then using a sharp serrated knife, cut the cake in half. Place the first layer on a cake stand. To keep the cake stand clean, place small strips of parchment paper underneath the outside edge of the cake.
  10. Pipe an even layer of frosting in concentric circles on top of the first layer of cake; it should be about ½” thick. Using a small offset spatula, spread frosting into a smooth layer. Top with the other cut layer of cake.
  11. Repeat this process with the other cake ending with a cake layer. There will be four layers of cake in total. Next, pipe a small amount of frosting on the top and sides of the cake. Use a bench scraper to smooth the top and sides of the cake, leaving a thin layer. Chill the cake for at least 30 minutes. The frosting will serve as the crumb coat.
  12. Use the remaining frosting to pipe even layers on the top and sides of the cake. Repeat using the bench scraper to make a smooth layer of frosting on the sides and top of the cake. The top of the cake should have a slightly thicker layer of frosting than the sides. The frosting on the sides of the cake should be thin enough that you can see the layers.
  13. (Optional) Decorate the cake with flowers around the top and sides. Store the cake in the refrigerator until ready to serve. Remove the flowers before serving.


  • Room temperature butter, cream cheese, eggs, and buttermilk allow for the batter’s best emulsion, resulting in a light but moist cake.
  • Be sure to use perfectly ripe yellow bananas without any brown spots. The ripeness makes a vast difference in flavor.
  • Placing a thin layer of frosting around the outside of the cake before the final layer of frosting will hold in loose crumbs (called the “crumb coat”) will result in a prettier cake that is easy to frost.


Note: this recipe was prepared for Rodelle by Amanda at From Me to Vuu.