Once upon a time, there were three ripe bananas staring at me. How did I let that happen again? I viewed them as a challenge!
Banana cake — and a double layer at that. Why make an elaborate cake? Simple: bananas that were far too ripe to eat. I love to cook, and after nearly fifty years in the kitchen I rarely follow a recipe. Most days I open the cupboards, see what’s available and wing it. In my element I’m a free spirit: cooking with abandon, a bit like the Swedish Chef from Sesame Street.
That said, baking is different. It demands measuring, organization and following directions. Cinnamon rolls and pies can be forgiving, but layer cakes require discipline and effort. With more time on our hands these days, I looked at those three bananas and decided to try something special to share.
This is my cookbook cupboard, two layers deep and filled with favorites that date back to the 1930s, ’40s and ’50s. I used to keep a cookbook beside me at breakfast and study them like textbooks — that’s how I learned to cook, by immersion.
There Must Be A Banana Cake Recipe In There Somewhere
I spent an evening hunting through those old favorites for a promising banana cake recipe, then developed my own with actual measurements and clear directions. I even baked two layers. This time I decided to make everything from scratch and spare no calories — a true labor of love. I made the cake across three evenings, so I’ve written the steps with enough detail so you could do it in one day if you prefer.
I begin with a burnt sugar syrup — part culinary trick, part science. Granulated sugar is melted in a heavy pan until a deep tan color, then gradually combined with boiling water and stirred into a smooth caramel syrup. Let it cool in a jar; it thickens as it chills and adds a deep, toffee-like note to the frosting.
Now Make The Banana Cake
Mix the cake batter, divide it between two 9-inch round pans and bake. While the cakes bake, prepare a homemade vanilla pudding to nestle between the layers. The pudding needs to cool before assembly, so use that time to wash up or rest.
The pudding is straightforward: heat milk with sugar and cornstarch until it thickens, temper beaten egg yolks with some of the hot mixture, then return and cook briefly. Finish with butter and vanilla and press plastic directly on the surface to prevent a skin. If any bits of cooked egg appear, press the warm pudding through a strainer — problem solved. There will likely be leftover pudding, and it’s heavenly eaten straight from the bowl.
Now Make The Decadent Frosting
The burnt sugar buttercream is rich and fluffy. Beat softened butter until creamy, add cooled burnt sugar syrup, vanilla and a splash of cream or milk, then gradually incorporate powdered sugar until you reach a spreadable consistency. Beat on high briefly for extra loft. Taste and adjust salt — a touch more can heighten the flavor. This yields a generous batch, perfect for thickly frosting the cake. And yes, lick the beaters.
After frosting, the cake looked a little plain, so I sprinkled chopped pecans on top. Toasting the pecans first would add even more depth — do that if you can. Toasted coconut would also be a lovely garnish.
Purple Ribbon Banana Cake
A showy double layer cake that’s moist and tender, bursting with banana flavor. Homemade vanilla pudding sits between the layers, and the whole cake is finished with a thick burnt sugar buttercream and a sprinkle of chopped pecans. Worth the effort for a special occasion.
Banana Cake Ingredients
- 2 1/3 cups all-purpose flour
- 1 2/3 cups sugar
- 3 eggs
- 1 1/4 cups mashed ripe banana (about 3 medium)
- 2/3 cup shortening
- 2/3 cup full-fat plain Greek yogurt
- 1 tsp vanilla
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
Homemade Vanilla Pudding Ingredients
- 3 cups whole milk or half and half
- 4 slightly beaten egg yolks
- 1 Tbsp butter
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1 cup sugar
- 1 tsp vanilla
Burnt Sugar Syrup Ingredients
- 1 cup sugar
- 3/4 cup boiling water
Burnt Sugar Buttercream Frosting Ingredients
- 1/2 cup burnt sugar syrup, cooled
- 4 cups powdered sugar
- 1 cup butter (two sticks), softened
- 1 tsp vanilla
- 2 Tbsp whole milk or half and half
- 1/4 tsp salt
Banana Cake Instructions
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Preheat the oven to 350°F. Grease and flour two 9″ x 1 1/2″ round cake pans. Cream shortening and sugar until light and fluffy, then add eggs, vanilla and yogurt. Gradually add the dry ingredients and beat on medium for about three minutes until well blended. Divide batter evenly between pans and bake 35–40 minutes, or until a toothpick comes out clean.
Cool on a rack until just warm, run a narrow spatula around the edge, invert onto plates and let cool completely. Cover and set aside until ready to assemble.
Homemade Vanilla Pudding Instructions
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Beat the egg yolks and set aside. In a heavy saucepan, combine sugar and cornstarch, add milk and cook over medium heat, whisking continuously until thickened and gently boiling. Continue to whisk and cook two minutes, then remove from heat.
Slowly ladle about a cup of the hot mixture into the beaten yolks while whisking, then return the egg mixture to the pan, whisking as you pour. Cook two more minutes, remove from heat and stir in butter and vanilla. Press plastic directly onto the surface to prevent a film.
If any cooked egg bits form, strain the warm pudding through a sieve. Cool the pudding completely before filling the cake layers. Save any leftover pudding for a delicious treat.
Burnt Sugar Syrup Instructions
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Bring water to a boil in a kettle or small pan. In a heavy-duty saucepan over medium heat, add the sugar and stir as it melts; lumps will form and can be pressed away with a spoon. As the sugar melts fully it will turn a deep tan — this can take 8–10 minutes. Measure 3/4 cup boiling water into a heatproof cup.
Slowly drizzle the water into the melted sugar — it will hiss and spit, so take care. Stir and cook another few minutes until all sugar dissolves. Pour into a glass jar and cool; it will thicken. This yields about a cup of syrup, enough for two batches of frosting and refrigerates well.
Burnt Sugar Frosting Instructions
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Using a stand or hand mixer, beat butter until creamy. Add cooled burnt sugar syrup, vanilla and milk, mixing to combine, then gradually add powdered sugar until the frosting spreads easily. Beat on high a couple of minutes for a light texture. Adjust powdered sugar, milk or salt to reach desired consistency and flavor — an extra pinch of salt enhances the sweet/salty balance.
Assembling Your Masterpiece
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With cooled cakes, cooled pudding and frosting ready, assemble. Place the bottom layer on the serving plate — I like to put three narrow strips of wax paper in a triangle under the cake to keep the plate tidy and remove them after frosting.
Spread pudding on the bottom layer, stopping just before the edge. Reserve any extra pudding for snacking. Place the top layer and press gently into place. Frost the sides and top generously with the buttercream. Garnish with chopped pecans, toasted if possible, or toasted coconut.
Refrigerate the cake, but bring it to room temperature before serving for the best texture and flavor.
Papa declared this may be the best cake he has ever eaten, and that made me glad. I shared slices with close friends who loved it too. For people who enjoy experimenting in the kitchen, this cake is worth the effort and would be lovely for a family birthday or special occasion.
Some unwind by baking, some by other pursuits — whatever your happy place, spend time there these days. If you want a simpler way to use up overripe bananas, try a classic banana bread recipe from someone you trust.
Do you have a favorite way to use overripe bananas? I’d love to hear about it.
Sending ((air hugs)) from GB’s kitchen on the north edge of a midsize town in central Nebraska. Stay safe, stay together. Say your prayers, wash your hands, and I’ll see you soon.
Love, GB (Betty Streff)