Meme’s Banana Cake is legendary in our house. Whenever my mom offers the kids to make their birthday cake or a special treat, they always ask for this. It’s moist and rich, but also light and flavorful. My mom always uses fresh whipped cream for frosting, and so when I went to go make my son’s 16th Birthday Cake, and he asked for this, I made it just like she does. She actually keeps the cooked cake rounds in her freezer to assemble whenever we have a get together – genius! All you have to do is whip up some whipped cream and slice some bananas and voila, you have a special dessert.
This cake would be super easy to make for the 4th of July as well – you can pour the batter into one 9 x 12 cake pan instead of the cake rounds, and decorate with strawberries and blueberries.
This recipe is a lot like banana bread, but the added buttermilk makes it light and fluffy. I love that it is so easy to make, and it comes together quickly.
I also love that this is a great way to use up ripe bananas – you can peel them and freeze them until your ready to use them.
This recipe is perfect for 2 round cake pans.
Then add a layer of sliced bananas….
Then repeat on top and serve immediately – the bananas do brown so only slice and assemble this cake right before you are going to serve it. Then bite into it and let your eyes close because it is SO good.
Hope you get to try this deliciousness soon! Happy 4th of July – hope it is filled with lots of wonderful things to eat! xoxo Katie
Meme’s Banana Cake
3 large ripe bananas (about 1 and 1/2 cups mashed) + 4 yellow bananas for slicing (can’t be too brown or mushy)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups buttermilk, at room temperature
4 Tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla
- Preheat the oven to 350°F (177°C) and grease two round cake pans.
- Make the cake: Mash the bananas and set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
- Spread batter into the prepared pans. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- Make the whipped cream: Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
- Assemble the cake: Turn out cooked, cooled cakes on a clean service. Put one layer on serving plate or cake stand. Frost the top with a layer of whipped cream, then slice 2 bananas and arrange on top. Put second cake on top, repeat layers of whipped cream and additionally 2 sliced bananas. Serve immediately or keep chilled until serving.