Fluffy Banana Cake with THE BEST Banana Filling

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.

Prep Time 1

Cook Time 4

Total Time 5

Servings

Author Melissa Erdelac

Ingredients

Banana Filling

3 (3) ripe bananas
3 (3) large eggs room temperature
3 tablespoons (3 tbsp.) butter room temperature
1 ½ tablespoons (1.5 tbsp.) fresh lemon juice
¼ cup + 2 tablespoons granulated sugar

Banana Cake

1 ½ cups (337.5 g) mashed bananas (about 3-4 bananas)
2 teaspoons (2 tsp.) lemon juice
3 cups (375 g) all-purpose flour see recipe notes for gluten-free cake option
1 teaspoon (1 tsp.) baking powder
½ teaspoon (0.5 tsp.) baking soda
½ teaspoon (0.5 tsp.) salt
¾ cup (170.25 g) unsalted butter room temperature
2 cups (400 g) sugar
3 (3) large eggs separated and room temperature
2 teaspoons (2 tsp.) vanilla extract
1 teaspoon (1 teaspoon) (optional) banana extract
1 ½ cups (360 g) buttermilk room temperature
chocolate whipped cream frosting

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
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

Nutrition