2-Layer Banana Cake & Cream Cheese Frosting

Once upon a time, I bought too many bananas and then they all turned brown way too fast so I made banana cake. I swear that’s how every single one of my banana recipes begin. And then those teeny tiny fruit flies come. On the positive side, we have banana cake!

I checked out Molly’s blog and boy does she have a lot of banana cake/bread recipes. I picked the one that contained all the stuff I already have in hand.
2-Layer Banana Cake & Cream Cheese Frosting 1

Best part is no need to mash the bananas. I mean, you could but with a food processor, it’s all done for you in a blitz.
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Do you see a face?
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The banana egg mixture is pretty thin.
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Instead of breaking out the hand mixer, it’s a lot quicker to just fold everything together. Really easy batter to work with too!
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I could have made this into an 8 inch cake but I was feeling a tad bit festive as there would be a birthday celebration back home. So I attempted a 2 layer cake. 
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Cakes nice and done, cooling before frosting.
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The frosting was equally simple. It was a matter of beating all the things together.
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I went for a very very simple “rustic” looking cake because I’m absolutely hopeless in decorating. I have so little patience for cake decoration because 10/10 times I try, I fail miserably. Better stick to the easiest method I know! Instead of  sprinkles and all that jig, I used whole dried cranberries.
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Here’s the side view.
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Yes, passion fruit again. My parents have a tree. Did I mention? 
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Everyone was pleased to have a simpler cake! It was quite light yet a bit dense due to the bananas. Kinda like a cake muffin.
Also why did the cake have 3 “Happy Birthday” stands? I didn’t know which to use so I used them all. 😀


“Blessed be the God and Father of our Lord Jesus Christ, which according to His abundant mercy hath begotten us again unto a lively hope by the resurrection of Jesus Christ from the dead.” {1 Peter 1:3}

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2-Layer Banana Cake & Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 6-in cake
  • 2 cups sifted Flour
  • ¾ cup plus 2 Tbs Sugar
  • 1 tsp Baking Soda
  • ¾ tsp Baking Powder
  • ½ tsp Salt
  • 2 large or 3 medium ripe Bananas (about 225 grams, peeled)
  • ½ cup Greek Yogurt
  • 2 large Eggs
  • 1 ½ tsp Vanilla Extract
  • ½ cup + 2 tbsp Butter, softened
  • 8 oz (250 gm) Cream Cheese, almost room temperature
  • ½ cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2-3 tbsp Milk (as needed to get the right consistency)
  1. Preheat the oven to 350 F or 175 C.
  2. Grease 2 6-inch round cake pans & line the base with a round of parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder & salt. Set aside.
  4. In a food processor, purée the banana & Greek yogurt until completely smooth.
  5. Add the eggs & vanilla. Process briefly to combine. The puréed mixture will be light yellow & quite loose.
  6. Add the softened butter & about ½ of the puréed mixture to the dry ingredients in the bowl. Beat to combine.
  7. Scrape down the sides of the bowl with a rubber spatula & add the rest of the purée, beating to combine well.
  8. Evenly divide the batter into the prepared pans. Bake for 25-30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean and dry.
  9. Remove the cake from the oven, let cool for 10 minutes. Carefully overturn cakes onto cooling rack & peel off parchment paper. Allow the cake to cool completely.
  10. When it is cool, beat together all the frosting ingredients, using 1 tbsp milk at a time to adjust consistency to your liking. Spoon frosting into a disposable piping bag and cut a centimetre or ½ inch hole from the tip.
  11. Lay one cake on a board or serving dish. Pipe half the frosting on it, beginning from the centre outwards in a spiral. It's okay if the frosting doesn't reach the edges. (I did a zigzag motion & the frosting didn't get on every side evenly.)
  12. Lay the second cake on top and lightly wiggle it onto the frosting to help the cake stick as well as pushing the frosting towards the edges a little.
  13. Pipe the remaining frosting onto the top. Decorate as you like & serve!

Recipe adapted from: Orangette

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