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Banana cake with vanilla frosting recipe

Banana Layer Cake with Vanilla Frosting

Moist and delicious banana layer cake with a creamy vanilla frosting. Popular in the 50’s and 60’s this recipe gives this retro treat a new twist.
Course Dessert
Cuisine American, Retro
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 Slices

Ingredients

Cake

  • ½ cup butter 1 stick, softened
  • 1 cup sugar
  • 2 eggs slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup ripe bananas 3 to 4, mashed
  • 1 cup buttermilk
  • 2¼ cups all-purpose flour sifted
  • 2½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans optional

Frosting

  • 3 cups powdered sugar
  • 1/3 cup butter softened
  • 1½ teaspoons vanilla extract
  • ½ teaspoon vanilla powder optional
  • 1-2 Tablespoons milk

Method

Cake

  1. Heat oven to 375ºF.
  2. Grease and flour 2 – 9″ cake pans.
  3. Cream together butter and sugar until light and fluffy.
  4. Add eggs and vanilla. Mix well to combine.
  5. In a separate bowl combine bananas and buttermilk.
  6. Sift together all dry ingredients.
  7. Add flour mixture to butter and sugar a third at a time, alternating with banana buttermilk mixture.
  8. Fold in nuts if desired.
  9. Divide batter equally between the two prepared cake pans and bake for 25 to 30 minutes or until a cake tester comes out clean.
  10. Remove cakes from pans and cool completely on a wire rack before frosting.

Frosting

  1. Mix together powdered sugar and butter with a spoon or a mixer on low-speed.
  2. Add vanilla and 1 Tablespoon of the milk.
  3. Gradually add in just enough remaining milk to make the frosting smooth and spreadable. If frosting becomes to thick, slowly add more milk a few drops at a time. If frosting is too thin, add small amount of powdered sugar.

Assemble

  1. Cut cakes in half to create 4 layers
  2. Spread frosting between layers to stack
  3. Stand in fridge for 30 minutes to firm up before frosting top and sides
  4. Gently press chopped walnuts on to the sides of the cake
  5. Decorate with melted chocolate and butterscotch (optional)

Cooks Notes

This recipe was written by Mamie L. Christopherson which I found on Relish.com. I used two 6″ cake pans to make a tall 4 layer cake. Baking time described is for 2 – 9″ cake pans. If using different sized pans, adjust time accordingly.