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Banana Layer Cake Recipe

Banana Layer Cake Recipe

“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 YIELD: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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 6 servings.

Nutritional Facts

1 piece: 629 calories, 20g fat (7g saturated fat), 87mg cholesterol, 549mg sodium, 109g carbohydrate (87g sugars, 1g fiber), 5g protein.

Reviews for Banana Layer Cake

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jean748 User ID: 204799 226214
Reviewed May. 11, 2015

"Could I use a small bundt pan for this cake instead of 2=6" pans ??"

micheleclow User ID: 6777152 113233
Reviewed Mar. 29, 2010

"This cake was really tasty, but I wouldn't use the shortning in the frosting next time. It would have been much better with butter. Also, I used an 11x7 because I don't have 6" rounds."

treta User ID: 75050 136777
Reviewed Apr. 7, 2009

"Very good flavor. I added chopped pecans to the frosting and that really gave it a nice touch."

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