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Best Moist Banana Layer Cake with Cinnamon Frosting

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This incredibly moist banana layer cake features a tender crumb thanks to ripe bananas and sour cream, paired with a creamy cinnamon frosting that has a warm, caramel-like depth. It’s a foolproof, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 3 very ripe bananas (the spotter, the better—they should be soft and sweet)
  • 1/2 cup unsalted butter, softened (I use Kerrygold for the richest flavor)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar (adds moisture and a hint of molasses)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (full-fat works best, but Greek yogurt is a fine swap)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened (yes, a full stick—this is a celebration cake)
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream (or milk, in a pinch)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons packed light brown sugar (the secret to that caramel-like depth)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper circles. This step is non-negotiable if you want clean, intact layers.
  2. Mash the bananas. In a small bowl, mash the bananas with a fork until smooth, or blitz them in a blender for a few seconds. You want a liquid-like consistency—no lumps. Set aside.
  3. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 3 minutes with an electric mixer. Scrape down the sides halfway through.
  4. Add the eggs and vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
  5. Mix in the sour cream and bananas. Add the sour cream and the mashed bananas to the bowl. Beat on low speed until just combined. The batter will look a little lumpy—that’s totally fine.
  6. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures the leavening agents are evenly distributed.
  7. Fold the dry ingredients into the wet. Gradually add the dry mixture to the wet mixture, folding gently with a spatula or mixing on low speed. Stop as soon as you no longer see streaks of flour. Overmixing will make the cake tough.
  8. Divide the batter evenly. Pour the batter into the prepared cake pans, smoothing the tops with a spatula. Give each pan a gentle tap on the counter to release any air bubbles.
  9. Bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be golden and spring back when lightly touched.
  10. Cool completely. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack. Remove the parchment paper and let them cool completely—at least 1 hour. Don’t rush this step, or your frosting will melt.
  11. Make the frosting. While the cakes cool, beat the softened butter in a clean bowl until creamy—about 2 minutes. Add the powdered sugar, heavy cream, vanilla extract, cinnamon, brown sugar, and a pinch of salt. Beat on low speed until combined, then increase to medium-high and whip for 3 minutes until light and fluffy. Taste and adjust cinnamon or salt to your liking.
  12. Assemble the cake. Place one cake layer on a serving plate. Spread about 1/3 of the frosting evenly on top. Place the second layer on top, then frost the top and sides with the remaining frosting. Use an offset spatula for smooth, swoopy finishes.

Notes

Room temperature ingredients are crucial for proper emulsification. Don’t overmix the batter once flour is added. Chill cake layers for 15 minutes before frosting to prevent melting. The cake tastes even better on day two as flavors meld. For a dairy-free version, use vegan butter and coconut cream in the frosting.

Nutrition

Keywords: banana cake, cinnamon frosting, moist cake, layer cake, banana dessert, easy cake recipe, homemade cake

Find it online: https://bouncybowl.com/best-moist-banana-layer-cake-with-cinnamon-frosting/