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Banana Layer Cake

Rated as 4.44 out of 5 Stars
2

"This moist, delicious banana cake is topped with a rich caramel frosting."
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Ingredients

1 h servings 576
Original recipe yields 12 servings (1 8-inch cake)

Directions

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  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.

Nutrition Facts


Per Serving: 576 calories; 24.6 86.8 6.2 81 258 Full nutrition

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Reviews

Read all reviews 16
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 broil...

Most helpful critical review

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 s...

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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 broil...

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 s...

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 ...

This recipe truly distinguishes a BANANA CAKE from simply banana bread. I baked mine in a 4 inch deep 8 inch round pan and just dumped all the batter in and it reached a little more than 1/2...

This cake is absolutely moist and delicious! It looks quite professional and tastes even better the next day. I made it yesterday and my family are ready for me to make another one. My 2 1/2 y...

This cake recipe is delicious, very moist. I used 4 bananas and used 3 cake pans for this one recipe. I extended the baking time by 15 minutes or when toothpick comes out clean. I made cream ch...

WOW, is this sweet! Too sweet for me, although my husband loved it. I think I'll add some salt to the caramel frosting next time, to achieve more of the sweet/salty balance I associate with ca...

I made this cake according to the recipe, but added a chocolate ganache between the layers. It was great!

This is the best banana cake I've had. This cake is so moist and delicious. I used a 9x13 pan and cooked it a few minutes more but checked it every minute or so. My family loved it!---- RaynellW