Banana Cream Cake

by Sarah

in Cakes, Dairy-Free, Desserts, Egg-Free, vegan

Banana Cream CakeBanana bread was the first dessert that had me hooked on baking. So soft and moist, and turning my least favorite fruit into something much more magical. I used to not like eating bananas back in high school, and when my mom would say “eat some bananas they are good for you” I would hope they get a little too ripe to taste good raw so I can make banana bread.

With my post-college interest in making layer cake, I thought to combine these two favorite desserts into one. Banana Cream Cake. Moist and sweet, this cake is banana bread wearing a silk coat of buttercream, with hair done up in chocolate curls.

Banana Cream Cake

Biting in, this cake tastes like bananas on a cloud of sweet cream. Bonus points if there are chocolate curls on the spoon. There’s also a small surprise about this cake (or maybe not-so-surprise if you’ve been reading this site before!). It’s completely vegan. By no means does that make this cake as healthy as vegetables, but if you’ve got health on your mind and cake in your heart, this vegan banana cake for you :) As with all the other vegan Savoring Spoon cakes, there is no cholesterol either.

Banana Cream Cake

This cake is made as a 2-layer 6″ cake, however you can easily make it a 3-layer cake. After baking 2 layers I had such a large cake-hump peeking out the top of my cake pan, it was certainly enough for a third layer. The cake recipe is lightly adapted from Food.com  and the frosting is a Savoring Spoon original. The sprinkles are jumbo red heart sprinkles. When you search for them online, there will be normal sized heart sprinkles and these jumbo ones – make sure to get the size you want. For tips and tutorials on how to decorate the cake, see my cake and cupcake tutorials page under the Resources tab.

 So you have some ripe bananas? It’s time for banana cream cake this weekend!

5.0 from 2 reviews
Banana Cream Cake
 
Prep time
Cook time
Total time
 
Silky, Moist, banana cream cake . Recipe makes A 2-layer 6" cake - but if you have slightly thinner layers then even a 3-layer 6" cake!
Author:
Recipe type: Dessert
Serves: 6 servings
Ingredients
Dry
  • 2 cups flour
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
Wet
  • 1 cup sugar
  • 1⁄4 cup oil
  • 4 ripe bananas, mashed
  • 1⁄4 cup water
  • 1 teaspoon vanilla
  • 1 pinch cinnamon
Frosting
  • 3 cups powdered sugar
  • ⅓ cup vegan margarine
  • ⅔ cup non-hydrogenated shortening
  • 1 teaspoon vanilla
  • 4 tablespoons soy milk
Decorations
Instructions
Cake
  1. Pre-heat oven to 350 degrees. Lightly grease 2-3 six inch round baking pans.*
  2. Combine dry ingredients in a small bowl and whisk to mix. Smash bananas on a plate using a fork.
  3. In a large bowl, mix sugar and oil vigorously with a fork, then add smashed bananas. Add water, vanilla, cinnamon, and whisk to mix well.
  4. Add the flour mixture, and stir till just mixed in (lumps are ok!)
  5. Bake until a toothpick inserted into the center comes out clean (about 55 min at 350F).
Frosting
  1. Cream together vegan margarine and non-hydrogenated shortening.
  2. Sift in powdered sugar and then add 1 teaspoon vanilla.
  3. Add soy milk 1 tablespoon at a time till desired consistency. Mix between each tablespoon. You can add less or more than 4 tablespoons of soy milk depending on the frosting consistency you like - the less you add the more the frosting will hold shape when piped, but the more you add the smoother it will be.
Decorating
  1. Level both layers (or 3 layers if you made 3) of the cake using a leveler, or a piece of floss wrapped around the cake and pulling in a fast "X" motion.
  2. Crumb coat cake and let chill for 20 min in the fridge. Finish frosting, and decorate the top with a large star tip. Top with heart sprinkles and chocolate cigars.
  3. Dust top with chocolate powder
Notes
*This recipe can be used to make a 2-layer or a 3-layer 6 inch cake. I made a 2-layer cake but sliced off a lot of cake when leveling my cake. If you have three 6-inch round cake pans, you can fill each just about ½ way and will have 3 layers. I only had 2 pans so filled both more than ½ way and the cake was very rounded on top - I sliced the tops off before decorating and there was enough cake sliced off it could have been a third layer!

If you do make a 3 layer cake, I suggest increasing the frosting recipe accordingly (so by ⅓).

 In the mood for more cake? Here are some of my favorites:

Mocha Espresso Cake

mocha_espresso_cake

Maple Walnut Cake

Maple walnut cake with chocolate ganache

Winter Wonderland Ombre Cake

winter wonderland ombre cake ~ www.savoringspoon.com

Leave a Comment

Rate this recipe:  

{ 38 comments… read them below or add one }

1 Beeta @ Mon Petit Four April 27, 2015 at 2:03 pm

Just came across your blog, Sarah, and so happy that I did! This cake looks beautiful – I love the chocolate shavings and little red hearts! And banana cake is one of my favorite, so I’m excited to try this! Thank you for sharing your beautiful creation XO

Reply

2 Sarah April 27, 2015 at 2:59 pm

Thanks so much Beeta! I’m glad you like the cake! :)

Reply

3 Nagi@RecipeTinEats April 27, 2015 at 2:12 pm

This cake is just stunning. Sarah, you floor me every single time!! And I just cannot get over that it’s vegan. You really are a poster-girl proving that dairy free doesn’t mean compromising in any way, shape or form!

Pinning! People need to see this!

Reply

4 Sarah April 27, 2015 at 3:00 pm

Thanks so much Nagi! You’re so sweet – made my day!

Reply

5 Zainab April 27, 2015 at 8:19 pm

I just love how you made this cake vegan!! Love banana cakes and I am sure this cake will be amazing too!

Reply

6 Sarah April 28, 2015 at 2:19 pm

Thanks Zainab!

Reply

7 Cali @ Cali's Cuisine April 28, 2015 at 2:44 am

Beautiful! I like that you made a 6-inch rather than the traditional 8- or 9-inch cakes. Small bites seem to make desserts more appealing!

Reply

8 Sarah April 28, 2015 at 2:21 pm

Thanks Cali! I like that the 6 inch cake was smaller too – much more manageable to frost!

Reply

9 Connie April 28, 2015 at 6:37 am

Oh my goodness, Sarah!! This cake is beautiful and it sounds so delicious!! I love everything about it (: Ps. those heart sprinkles are too cute.

Reply

10 Sarah April 28, 2015 at 2:22 pm

Thanks! I found the heart sprinkles on amazon and liked them a lot too!

Reply

11 Rachel @the dessert chronicles April 28, 2015 at 6:32 pm

I am so amazed by your talent! This cake looks and sounds delicious. So beautifully decorated too!

Reply

12 Sarah April 29, 2015 at 11:37 am

Thanks Rachel!

Reply

13 Joanne April 29, 2015 at 4:55 am

So, this is positively STUNNING. And you get bonus points for it being vegan. I never would have guessed!

Reply

14 Sarah April 29, 2015 at 11:37 am

Thanks Joanne!

Reply

15 Natalie @ Obsessive Cooking April 29, 2015 at 4:27 pm

Oh my goodness I want you to make my wedding cake hahaha. Nice to see you’re still baking while studying :)

Reply

16 Sarah April 29, 2015 at 4:44 pm

Thanks Natalie! I feel so flattered!

Reply

17 Amanda April 29, 2015 at 6:54 pm

This is an amazing recipe!

Reply

18 Sarah April 29, 2015 at 10:18 pm

Thanks Amanda!

Reply

19 Maggie April 30, 2015 at 4:55 am

Your cake looks really yummy Sarah! You amazed me with your baking skills so much. And I’m so loving the idea that it was dairy free. :)

Reply

20 Sarah April 30, 2015 at 8:38 am

Thanks Maggie!

Reply

21 Medha @ Whisk & Shout April 30, 2015 at 12:13 pm

Wow! Love that this is vegan! So stunning :)

Reply

22 Sarah April 30, 2015 at 9:02 pm

Thanks Medha!

Reply

23 Sonali- The Foodie Physician May 1, 2015 at 3:01 pm

Once again, you’ve blown me away with your cake making skills! Not only is it stunningly beautiful, but chocolate and bananas is one my favorite dessert combos!

Reply

24 Sarah May 2, 2015 at 10:36 am

Thanks Sonali! I like bananas with chocolate too!

Reply

25 Cheyanne @ No Spoon Necessary May 5, 2015 at 4:32 am

Oh.My.Goodness! This cake looks amazing! I love love LOVE banana cream pie, and your version has me craving a huge slice right now, even though it’s only 7 A.M. (too early for cake? Nah.) I love the buttercream and chocolate curls. This cake seriously sounds perfect. I can’t wait to try it! Thanks for sharing! Cheers!! ♡

Reply

26 Sarah May 5, 2015 at 9:55 pm

Hi Cheyanne, so happy you like it! 7 AM is perfect for breakfast cake with coffee!

Reply

27 Cakespy May 5, 2015 at 9:54 am

More like banana dream cake. BEAUTIFUL!

Reply

28 Sarah May 5, 2015 at 9:55 pm

Thanks Cakespy!

Reply

29 Manali @ CookWithManali May 6, 2015 at 12:17 pm

Sarah dear, you make the most amazing looking cakes! I’m in awe! Well done! Pinning, everyone needs to see this!

Reply

30 Sarah May 6, 2015 at 9:56 pm

Thanks Manali!

Reply

31 Holly | Beyond Kimchee May 6, 2015 at 5:22 pm

Can’t believe it’s vegan! Looks so good! I love banana and cream combo in a dessert and this looks like the best.

Reply

32 Sarah May 6, 2015 at 9:56 pm

Thanks Holly!

Reply

33 Alice @ Hip Foodie Mom May 7, 2015 at 4:56 am

Sarah, love this cake! it’s beautiful!!! now that I’m trying to bake more. . I am always in awe of recipes using no eggs and vegan ingredients. . love this!

Reply

34 Sarah May 8, 2015 at 1:20 pm

Thanks Alice!

Reply

35 Thalia @ butter and brioche May 10, 2015 at 8:45 pm

This banana cream cake is epic! As a massive lover of all things sweet.. I definitely am craving a slice right now Sarah.

Reply

36 Sarah May 10, 2015 at 9:18 pm

Thanks Thalia!

Reply

37 June @ How to Philosophize with Cake May 11, 2015 at 10:18 am

Such a gorgeous cake! Love that it is vegan, too–vegan cakes are the best :)

Reply

38 Sarah May 11, 2015 at 6:59 pm

Thanks June!

Reply

Previous post:

Next post: