This fluffy banana cake with banana filling has a light-as-air cake layered with creamy, fresh custard all covered in whipped cream frosting. The simple, homemade filling is an easy way to double down on the best banana flavor. It’s a take on banana curd with a perfectly balanced sweet taste from using fresh bananas.

a piece of fluffy banana cake with banana filling standing straight up on a plate
Banana lovers will rejoice with this easy fresh banana filling between layers of soft, fluffy cake.

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Banana Cake with Easy Banana Cream Filling

Light, fluffy banana cake is hard to achieve because baking with bananas gives a moist, dense crumb. For this cake I wanted an airy, light, fluffy CAKE and not something resembling the texture of banana bread.

Separating the eggs, whipping the whites separately, and folding them in helps achieve a fluffy cake. This is something that works really well with heavy cake ingredients, whether mashed bananas or alternative flours, like using almond flour in carrot cakes, or trying to achieve an lighter crumb in a simple gluten-free banana cake.

But what really gets noticed in this dessert is the epic banana filling. It tastes like real fruit because guess what it’s made with – real bananas! Not only do I use it for this cake recipe, but my family requests on chocolate, vanilla, or even strawberry cakes. It also makes a great filling for crepes, piped into cupcakes, or served with scones.

Cover everything with the homemade chocolate whipped cream frosting, vanilla buttercream, or even cream cheese frosting. Whatever floats your boat! Any way you serve it can definitely be deemed the best homemade banana cake recipe ever!

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with easy banana filling

I like to start with the filling before making the cake so it has time to cool and chill before spreading on. The colder it is, the less tendency the cake layers have of sliding. If you’ve been there, you know. 😢

Place the bananas, egg yolks, softened butter, and lemon juice either in a saucepan and process with an immersion blender or dump it all in a blender to process until really smooth.

Now just heat, cook, and stir until it becomes really thick. You’ll know it’s done when the mixture leaves the sides of the pan as it’s stirred. Cool to room temp, then chill throughly in the fridge.

the banana filling in a saucepan after it has been cooked.

Room temp is key

The key to making banana filling cake is making sure all the ingredients are room temp. Room temperature butter, eggs, and dairy ingredients bind together more uniformly, creating a smoother, lighter, and better incorporated batter.

Mash the bananas with lemon juice, whisk the dry ingredients, separate the eggs, set them out with the buttermilk and softened butter.

ingredients ready and prepped before beginning.

How to cream…the right way

Place the butter and sugar in a large mixing bowl and beat thoroughly. Don’t stop mixing once they are blended together. Beat a few minutes longer and it will transform into a light, fluffy mixture. This usually takes about 3 minutes. Add in the yolks, one at a time, then vanilla and banana extracts.

the butter and sugar creamed mixture.

Final steps for fluffiness

Now to the cake batter alternate adding the flour mixture with buttermilk, about a third at a time. The batter will be thick, but we haven’t added the “secret” ingredient yet – beaten egg whites.

In a separate clean, dry bowl, beat the whites until very stiff. Fold those very gently into cake batter, divide between the prepped cake pans, and bake. Be sure the layers cool completely before adding the filling and frosting.

egg whites beaten stiffly in a glass bowl.

Let’s frost and assemble

Take the very cold filling and divide it between the layers. I like to tuck strips of waxed paper under the first layer to protect the cake platter from any wayward frosting.

For the frosting, you have some options. Our family particularly loves a chocolatey whipped cream frosting which is stable enough to pipe on as well. For you buttercream fans, this uber fluffy vanilla frosting is a must try. Other options include chocolate buttercream, a simple whipped cream or cream cheese frosting.

banana cake layered with filling, unfrosted.
a slice of fluffy banana cake with banana filling on a white plate
Choose the frosting that works for you! Sometimes I do a simple whipped cream frosting, but my kids love the chocolate version. Cream cheese frosting or buttercream works as well.

Freezing Frosted and Filled Cakes…Like a Boss

I always take full take advantage of this to save myself from polishing off an entire cake. Here are some options:

  1. Make the cake, banana cream filling, frosting, and assemble the cake. Place toothpicks around the frosting and loosely wrap with plastic wrap. Once the cake has frozen, wrap more securely with plastic wrap. Thaw for 48 hours in the refrigerator.
  2. Wrap individually cut leftover slices in plastic wrap. Freeze until solid and then place slices in a ziplock freezer bag. Thaw slices on counter for 1 hour or in the refrigerator for a few hours.
  3. Make all the components of the cake and freeze separately. Thaw cake layers on counter. The whipped cream frosting and banana filling should be thawed in the refrigerator for 24 hours. Assemble the cake as directed.

Need Ripened Bananas, Like Now?

I know you want to eat this cake right now and you don’t want to wait five days for your bananas to get really ripe. So just throw the ones you do have on a foil-lined baking sheet in a 400ºF oven for 20 minutes, flipping halfway through, until the skins are completely black. Voila! 

a straight on shot of a slice of banana cake being removed from a cake platter
This is the dessert to make for celebrations and birthdays! Who doesn’t love homemade banana cake?!

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a piece of fluffy banana cake with banana filling standing straight up on a plate
4.28 stars (91 ratings)

Fluffy Banana Cake with THE BEST Banana Filling

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 16
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
This fluffy banana cake with banana filling has a light-as-air cake layered with creamy, fresh custard all covered in whipped cream frosting. The simple, homemade filling is an easy way to double down on the best banana flavor. It's a take on banana curd with a perfectly balanced sweet taste from using fresh bananas.
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Ingredients
 

Banana Filling

Banana Cake

Equipment

Instructions
 

Banana Filling:

  • Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
    3 ripe bananas, 3 large eggs, 3 tablespoons butter, 1 ½ tablespoons fresh lemon juice, ¼ cup + 2 tablespoons granulated sugar
  • image showing how to make banana cream filling
    Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
  • Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn’t slide around. Makes 2 cups.

Banana Cake

  • Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside.
    Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan. 
  • In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
    1 ½ cups mashed bananas (about 3-4 bananas) , 2 teaspoons lemon juice, 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large bowl cream the butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
    ¾ cup unsalted butter, 2 cups sugar, 3 large eggs, 2 teaspoons vanilla extract, 1 teaspoon (optional) banana extract
  • Add about a third of the flour mixture to creamed butter / sugar and combine. Alternate with a third buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
    1 ½ cups buttermilk
  • In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
  • Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.

Assembly:

  • Prepare the whipped cream frosting and store in the refrigerator until ready to assemble. Place cake layer on serving platter and pour 1/2 the banana filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.

Notes

Make ahead instructions
You can make the cake layers ahead, cool completely, wrap tightly and freeze until you are ready to assemble the cake.
The filling will stay for a week in the fridge, stored in an airtight container.
The regular whipped cream frosting is very stable and can be stored covered in the fridge for a couple days in an airtight container.
 
Gluten-Free Cake with Banana Filling
Although you could use this recipe and substitute gluten-free all purpose flour, the crumb could be denser and heavier. I would recommend using this gluten-free banana cake recipe for best results.
 
Banana Filling adapted from iambaker.net
Calories: 441kcal, Carbohydrates: 57g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 122mg, Sodium: 292mg, Potassium: 268mg, Fiber: 1g, Sugar: 33g, Vitamin A: 815IU, Vitamin C: 4.8mg, Calcium: 64mg, Iron: 1.5mg
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