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Banana Layer Cake

“Years ago I combined two recipes to come up with this delicious iced cake,” says Jennie Krell of El Cajon, California. “It has a wonderful banana flavor.”
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    6 servings


  • 3 tablespoons shortening
  • 3/4 cup sugar
  • 2 large eggs, separated
  • 1/2 cup mashed ripe banana
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 3 tablespoons shortening
  • 3 tablespoons butter, softened
  • 3 to 3-1/2 cups confectioners' sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract
  • 1/3 cup mashed ripe banana
  • 3 drops yellow food coloring, optional


  • In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter.
  • Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired.
  • Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts
1 piece: 629 calories, 20g fat (7g saturated fat), 87mg cholesterol, 549mg sodium, 109g carbohydrate (87g sugars, 1g fiber), 5g protein.

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