Old Fashioned Banana Layer Cake with Cream Cheese Frosting is deliciously moist, full of cinnamon and encased in smooth, decadent cream cheese frosting!
I tested this banana cake four times before getting it just like I wanted it. For me, this is the ideal mix of banana and cinnamon. I don’t like a strong banana flavor in desserts. You can taste the bananas and they keep this cake moist, but the banana flavor is not overwhelming. The cinnamon flavor is more prominent than the bananas.
I topped this cake with my very favorite Cream Cheese Frosting. This cake actually tastes much like a cinnamon roll!
I learned a long time ago when I was making cakes for a local restaurant to always use a good non-stick spray for perfectly released cakes every time. I was reminded of this again this spring when I started my Pound Cake series. I ran out of my favorite PAM Original Cooking Spray and asked Big Daddy to pick up a can of non-stick vegetable cooking spray while he was at the store. Well, he just picked up an off-brand and I ruined two Pound Cakes before I realized what was going on. They completely stuck the bottom and sides of the baking pan and split apart as I was inverting them onto my serving tray. What a disappointment!
(I went on to make truffles from those cakes!)
Never again will I try anything but PAM Cooking Spray!
Old Fashioned Banana Layer Cake with Cream Cheese Frosting is not a hard cake to make. In fact, it doesn’t even require a mixer. I prefer to whisk this cake together by hand by doing this the texture stays light and fluffy. A mixer tends to make this cake a little tough.
It’s also a great cake to let the kids help with. Let them mash the bananas and stir the cake. Most kids LOVE helping in the kitchen!
We use PAM Original Cooking spray for everything. It also comes in handy for making pancakes. I taught Ryder to makes pancakes this summer and part of those lessons involved using PAM Original Cooking Spray.
Old Fashioned Banana Layer Cake with Cream Cheese Frosting
- Get my Best Ever Cream Cheese Frosting recipe here
- You can use your favorite nut in place of the pecans if you prefer. Walnuts or almonds would be excellent choices.
- Always, always use good ingredients in your baking recipes. I always use real butter and a good quality flour. Also, invest in a really good vanilla extract, it makes a huge difference!
- I do not use an electric mixer for this cake. I prefer to mix it with a whisk by hand.
- You’ll want to whisk the eggs until they’re frothy and the color lightens to a light yellow. The more air you whisk in the lighter your cake will be.
- Get tips on How to Frost a Layer Cake here.
PAM Cooking Spray leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).
- ¾ cup vegetable oil
- 4 eggs, beaten
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup over-ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup pecans, plus extra for garnish
- Spray three 8-inch or 9-inch round baking pans with PAM Original Cooking Spray.
- Preheat oven to 350 degrees F.
- In a small bowl beat eggs until frothy. Add vegetable oil and whisk until well combined.
- In another large mixing bowl, combine flour, sugar, baking soda, ground cinnamon and salt.
- Add egg mixture into the flour mixture and whisk until combined. Do not over work this mixture.
- Stir in pecans, vanilla and bananas carefully.
- Evenly distribute the batter between your three cake pans.
- Bake in preheated 350-degree oven for 21 to 22 minutes or until lightly browned. Test cake with a wooden pick, when the pick comes out with no crumbs or dry crumbs the cake is done.
- Allow cake to cool completely before frosting with cream cheese frosting.
PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.