Moist Banana Cream Cake with Custard Filling

Banana lovers, meet your new favorite layer cake. This banana cream cake layers tender banana sponge with a silky vanilla custard and billowy whipped cream for a dessert that feels special without being fussy.

It uses basic pantry ingredients and overripe bananas, so it is the kind of bake you can pull off on a weeknight and still show up to a potluck looking like a hero.

Why This Banana Cream Cake Works

The cake stays tender for days, thanks to the mashed banana and buttermilk, so you can bake the layers a day ahead without a dry crumb.

The custard filling is a simple stovetop pudding that cooks in minutes, and it gives the cake a luscious texture that whipped cream alone cannot match.

It strikes the right balance: sweet banana cake, creamy custard, and a light whipped topping that does not overwhelm. Each bite has a little bit of each layer.

Ingredients

• 2 cups all-purpose flour: spoon and level for accurate measuring.
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• ½ cup unsalted butter, softened: let it sit at room temperature for 30 minutes.
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe banana: about 2 large bananas, the peels should be heavily speckled.
• ½ cup buttermilk, at room temperature: or mix ½ cup milk with 1½ tsp lemon juice and let sit 5 minutes.

For the custard filling

• 1½ cups whole milk
• ⅓ cup granulated sugar
• 2 tbsp cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• Small pinch of salt

For the whipped cream topping

• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For assembly

• 2 ripe but firm bananas: sliced just before layering.

Variations / Substitutions

• Gluten-free: Swap in a 1:1 gluten-free flour blend that contains xanthan gum.
• Spice it up: Add ½ tsp cinnamon or a pinch of nutmeg to the dry ingredients.
• Shortcut custard: Substitute 1½ cups prepared vanilla pudding if you are short on time.
• Richer frosting: Swap the whipped cream for cream cheese frosting; the cake becomes much richer, so the custard layer is optional then.
• Buttermilk fix: Use plain whole milk yogurt thinned with a little milk.

For a cozy banana treat, try our simple banana bread next time.

How to Make Banana Cream Cake

Step 1: Cream the Butter and Sugar

In a large bowl, beat the ½ cup softened butter and ¾ cup sugar on medium speed until pale and fluffy, about 3 minutes. The mixture will look lighter in color and feel airy when rubbed between your fingers.

Beat in the 2 eggs one at a time, making sure the first is fully mixed before adding the second, then mix in 1 tsp vanilla. If the mixture looks slightly curdled, do not worry, the dry ingredients will smooth it out shortly.

Step 2: Add the Bananas and Dry Ingredients

In a separate bowl, whisk the 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir the 1 cup mashed banana and ½ cup buttermilk together in a measuring cup.

Add the flour mixture to the butter mixture in three additions, alternating with the banana-buttermilk mixture, starting and ending with flour. Stir just until no dry streaks remain, about 30 seconds. The batter should look thick and evenly tan. Overmixing builds gluten and makes the cake tough, so stop as soon as it comes together.

Step 3: Divide and Bake the Layers

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment if you like a clean release. Divide the batter evenly between the pans and smooth the tops with a spatula. The batter will be fairly thick and hold its shape.

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops will look golden and spring back lightly when pressed. Cool the layers in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely before filling.

Step 4: Make the Custard

In a medium saucepan, whisk the 4 egg yolks, ⅓ cup sugar, and 2 tbsp cornstarch together until smooth with no lumps. Slowly whisk in the 1½ cups milk, creating a pale yellow mixture. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens, bubbles gently, and coats the back of the spoon, about 5 minutes.

Take the pan off the heat and stir in 1 tsp vanilla and a pinch of salt. Pour the custard into a shallow bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until cold and fully set, at least 2 hours.

Step 5: Whip the Cream

In a chilled bowl, pour the 1 cup cold heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla. Beat on medium-high speed until soft peaks form, when the cream holds its shape but the tips curl slightly. Keep the bowl in the fridge until you are ready to assemble the cake.

Step 6: Assemble the Cake

Place one completely cooled cake layer on a serving plate. Spread the chilled custard evenly over it, leaving a thin border around the edge. Arrange a single layer of the sliced bananas on top of the custard, pressing them gently so they stick.

Set the second cake layer on top. Spoon the whipped cream onto the top layer and swirl it with the back of a spoon, then scatter the remaining banana slices over the cream. Slice and serve right away, while the cream is fluffy and the bananas look fresh.

Tips for the Best Banana Cream Cake

• Pick very ripe bananas with brown speckled peels. Underripe fruit will not deliver the same sweetness or moisture.
• Make the custard the night before so it has time to chill and set firmly without holding up assembly day.
• Slice the filling bananas only when you are ready to layer, because cut fruit browns quickly once exposed to air.
• If you need to serve the cake later, wait to add the whipped cream and banana garnish until just before slicing so the top looks its best.
• For the fluffiest whipped cream, chill the bowl and beaters in the freezer for 10 minutes before whipping.

Bake times by pan size for this cake batter at 350°F (175°C):

Keeping the Cake Fresh

Refrigerate the assembled cake, covered, for up to 3 days. The crumb becomes even more tender as it sits with the custard. There is no need to reheat this cake; enjoy it cold straight from the fridge. If you made the layers or custard ahead, cake layers keep at room temperature for a day wrapped in plastic, and the custard stays good chilled in a sealed container for 2 days.

What to Serve With Banana Cream Cake

A strong cup of black coffee is a natural partner because its bitterness cuts through the sweet custard and fluffy cream. For a lighter match, a floral Earl Grey tea adds a citrus note that brightens the banana. If you want extra indulgence, a scoop of vanilla ice cream right next to a slice makes it even creamier.

Frequently Asked Questions

Can I make the cake layers ahead of time?

Yes. Bake, cool completely, and wrap each layer tightly in plastic. Store at room temperature for up to a day, or freeze for up to a month. Thaw frozen layers in the refrigerator overnight.

Why did my custard turn lumpy?

Lumps usually happen when the heat is too high or you stop whisking while it cooks. Keep the flame at medium and stir constantly. If lumps appear, pour the finished custard through a fine-mesh strainer before chilling.

Can I use a different frosting?

Absolutely. Cream cheese frosting or a simple buttercream both work well, but they make the cake much richer, so you may want to skip the custard layer if you go that route.

How do I stop the bananas inside from browning?

Slice the fruit just before you assemble the cake and press the slices directly into the custard. The limited air contact and cold refrigeration slow the browning enough for a same-day serve. For next-day slices, the bananas may darken a bit but will still taste fine.

Banana Cream Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 10 servings

Calories: 345

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe banana (about 2 large)
• ½ cup buttermilk, at room temperature
• 1½ cups whole milk
• ⅓ cup granulated sugar (for custard)
• 2 tbsp cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract (for custard)
• Small pinch of salt
• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract (for cream)
• 2 ripe but firm bananas, sliced for layering

Method

 

1. Cream the butter and ¾ cup sugar until pale and fluffy, about 3 minutes; beat in eggs one at a time and 1 tsp vanilla.
2. Whisk flour, baking powder, baking soda, and salt; stir banana and buttermilk together. Alternate adding dry and wet mixtures to the butter mixture, mixing just until combined.
3. Divide batter into two greased 9-inch round pans, bake at 350°F (175°C) for 25 to 30 minutes until a toothpick comes out clean; cool completely.
4. Whisk egg yolks, ⅓ cup sugar, and cornstarch; whisk in milk, cook over medium heat stirring constantly until thick, about 5 minutes; stir in 1 tsp vanilla and salt, chill with plastic wrap on the surface.
5. Whip the cream, powdered sugar, and ½ tsp vanilla to soft peaks; chill until assembly.
6. Spread custard on one cake layer, arrange sliced bananas on top, add second layer, top with whipped cream and remaining banana slices; serve right away.

Notes

The custard can be made up to 2 days ahead and kept chilled in the fridge. For a taller cake, double the batter and use three 8-inch pans, adding a few minutes to the bake time. Chilling the assembled cake for 30 minutes before slicing yields cleaner cuts.