Banana Cake with Fresh Banana Curd is a lovely and rich layered banana cake with whipped cream and homemade banana curd in between. Then, it’s topped with more whipped cream and freshly sliced bananas. It truly is a magical recipe that I have made more times than I can count! You may also enjoy my sheet pan Banana Cake or Banana Muffins!
Ingredients & Substitutions
Bananas: Be sure to stock up on bananas before making this recipe. You will need them for the banana curd, the cake, and for serving.
SECRET INGREDIENT! Lemon Juice: Lemon juice is needed for both the banana curd and the banana cake. Adding it to the cake improves its taste, texture, and appearance.
Room Temperature Ingredients: For the best results in this recipe, use room-temperature ingredients (specifically, butter, eggs, and buttermilk).
Buttermilk: If you don’t have any on hand, make your own homemade buttermilk.
Whipped Cream: For the whipped cream, I recommend using a stabilized version. You can also use store-bought whipped cream or homemade whipped cream, but be sure to then secure your cake with dowels or straws.
Can I Make This Cake Ahead of Time?
You can get a jump start on this cake, for sure! Banana curd can be made up to 2 weeks in advance; simply store it in the refrigerator until ready to use. As for the cakes, I prefer to place them in the freezer overnight before assembling them to make the assembly easier.
How to Store Banana Cake with Fresh Banana Curd
After assembling the cake, I put it in the freezer. This kept the banana slices from browning and helped the curd from oozing out too much on the bottom layer. It can be stored in the freezer for up to 6 hours. If you plan on serving this cake at room temperature, (right after assembly) I recommend securing the cake with dowels. (Or I sometimes use a plastic straw cut into 4 equal lengths and inserted into the cake.) Store leftovers, covered, in the refrigerator.
Banana Desserts
Banana Cake
Ingredients
Banana Curd
- 4 large eggs, room temperature
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ cups (300 g) granulated sugar
- 4 ripe bananas
Banana Cake
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (450 g) bananas
- 2 teaspoons lemon juice
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 ½ cups (360 g) buttermilk, room temperature
- whipped cream, for assembly
Instructions
Banana Curd
- To a blender or food processor, add eggs, butter, lemon juice, sugar, and bananas (in that order).
- If using a blender, turn the blender on high and blend until fully combined and silky smooth.
- If using a food processor, start on low and then switch to high to achieve an extremely smooth consistency.
- Pour all of the ingredients into a medium saucepan over medium-low heat. Stir constantly for about 5-10 minutes, or until the mixture thickens and coats the back of your spoon.
- Remove from heat and allow to cool completely. (Refrigerate for 2-3 hours to expedite the cooling.)
- Store in an airtight container in the refrigerator for up to 2 weeks.
Banana Cake
- Heat oven to 350°F. Spray three 8-inch round cake pans with nonstick cooking spray. (You could also use the butter and flour method, line with parchment paper, or use GOOP*.)
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- To the bowl of a stand mixer, add bananas, lemon juice, butter, sugar, and vanilla. Mix until incorporated and smooth. (You could also use a handheld mixer.)
- Add in eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
- Mix until just combined.
- Pour batter into the three prepared 8-inch round baking pans.
- Bake for 28-32 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
- Cool in pans on a wire rack for 10 minutes. Then, remove the cakes and place them on a wire rack to cool completely before assembly.
Assembly
- Set one layer of cake on a cake stand. Pipe out a ring of whipped cream around the edge of the cake.
- Drop banana curd onto the center of the cake, smoothing it out into an even layer.
- Repeat with the second layer of cake.
- Add the third layer of cake, piping out a ring of whipped cream around the edge.
- Serve topped with sliced bananas.
Video
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This is a fantastic and delicious and perfect cake for anyone who loves banana!
Banana cake is one of my favourites and your cake Amanda is absolute perfection. Love it.
Pinned this yumminess. I invite you to share at my blog hop ( you can link up through Sat. midnight. hugs!
Thank you!
Beautiful cake‼️ I want to make it soon and LOVE the banana curd, brilliant‼️❗️
Hello! I have a question about the measurments in grams, I’ve measured the three cups of AP flour (using the using the back of a knife to level off the top) and it’s more like 430 grams. Do you normally use the cup measurments to bake the cake or do you scale your ingredients? I’m just wondering which way to go 🙂 since I normally scale every ingredient in all of my recipes. Thank you for sharing this lovely recipe!
I made this a few days ago. It was wonderful!
Hi, this cake sounds great! What size eggs do you use? (I live in the UK)
Thanks
That very creative..
Help, please. The recipe for Banana Cake with Fresh Banana Curd looks very good,just what I want, just the way that I bake. But I cannot find your recipe for Fresh Banana Curd. Please help an old guy who could be your grandfather. Thanks.
Can you make this on a 9×13 pan
The banana curd recipe is where the picture is of banana pudding,, up above it, there is an arrow that says previous,,, click that,, and your recipe should pop up, I just found it myself.