This Banana Layer Cake is a soft, bakery-style cake made with ripe bananas, Greek yogurt, and a light lemon cream cheese frosting. Fresh blueberries are layered between the cakes, adding a bright contrast that keeps every slice balanced and fresh.
I love this cake when I want something a little special without it feeling heavy or overworked. It reminds me of the kind of cakes my family always gathered around simple layers, fresh fruit, and just enough frosting to make it feel like a treat!
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Why You'll Love This Banana Layer Cake
Soft crumb: the combination of banana and Greek yogurt gives the cake layers a tender texture that slices cleanly.
Balanced flavor: banana sweetness, lemon zest, and fresh blueberries work together without one overpowering the others.
Layered look: two classic cake layers make this feel right at home for birthdays, showers, or casual gatherings.
Key Ingredients for Banana Cake
See the recipe card below for a full list of ingredients and instructions.
- Ripe bananas: provide natural sweetness and flavor without making the cake dense.
- Greek yogurt: adds richness and structure while keeping the crumb light.
- Lemon zest: brightens the cream cheese frosting and balances the banana.
- Fresh blueberries: add freshness and a pop of color between the layers.
- Cream cheese: creates a smooth, lightly sweet frosting that spreads easily.
Ingredient Substitutions
- Blueberries can be replaced with raspberries, sliced strawberries, or blackberries.
- Greek yogurt can be swapped with sour cream for a similar texture.
- Granulated sugar can be replaced with superfine sugar for a slightly smoother crumb.
Variations on Banana Layer Cake with Fresh Fruit
- Citrus swap: use orange zest instead of lemon zest for a softer citrus note.
- Nut addition: add finely chopped walnuts or pecans to the batter for texture.
- Single layer: bake the batter in a 9x13 pan and spread frosting over the top for an easy serving cake.
Frosting FAQ
A crumb coat is a thin initial layer of frosting that seals in loose crumbs. Once chilled and firm, it ensures your final decorative layer remains perfectly clean.
It is optional but highly recommended for a professional look. It prevents cake crumbs from showing through your final layer of lemon cream cheese frosting.
Yes, but for the best results, use an angled icing spatula. The offset design makes it much easier to achieve a smooth, level finish on the top and sides.
Quick Tips for Success
- Chill the layers: ensure your banana cake is completely cool before adding the crumb coat to keep the frosting from melting.
- Firm up: always refrigerate the cake for at least 30 minutes after the crumb coat to set the frosting.
- Dry your fruit: if adding fresh blueberries pat them completely dry so they don't slide off the frosting.
How to Store
Store the assembled cake loosely covered in the refrigerator for up to 2 days. For best results, let slices sit at room temperature for about 15 minutes before serving.
Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.
Serving Suggestions for Banana Layer Cake
This banana layer cake pairs nicely with a scoop of homemade vanilla ice cream for an easy dessert plate.
More Recipes You'll Love
If you enjoy this cake, you might like my Banana Cake with Browned Butter Maple Frosting for everyday baking. This Blueberry Pound Cake with Citrus Glaze and Rustic Pound Cake with Meyer Maple Glaze for citrus lovers.
If you enjoyed this Banana Layer Cake, please leave a ⭐⭐⭐⭐⭐ rating and a comment below! Hearing your feedback helps other bakers and makes my day. Don't forget to tag me on Instagram @grumpyshoneybunch or use #grumpyshoneybunch so I can see your beautiful creations!
📖 Recipe
Banana Layer Cake with Lemon Cream Cheese Frosting
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Ingredients
For the Cake:
- Cooking spray
- 1-⅓ cups granulated sugar
- ¼ cup unsalted butter softened
- 3 large eggs
- 1-¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup greek yogurt
- ⅓ cup water
- 1 cup mashed ripe banana about 2 bananas
- 1 teaspoon vanilla extract
For the Frosting:
- 1 package 8 ounces ⅓-less-fat cream cheese, chilled
- 2 tablespoons unsalted butter softened
- 2 teaspoons grated lemon rind
- ½ teaspoon vanilla extract
- Dash of salt
- 2-½ cups powdered sugar sifted
- 2 cups fresh blueberries
Instructions
- To prepare the cake
- Preheat oven to 350°.
- Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper then spray with a light coat of cooking spray.
- Place granulated sugar and ¼ cup butter in a large bowl. Using hand mixer, beat at medium speed until well blended.
- Add eggs, 1 at a time, beating well after each addition.Lightly spoon 1-¾ cups flour into dry measuring cups, and level with a knife.
- Combine flour, baking powder, and ½ teaspoon salt, stirring well with a whisk.
- Combine greek yogurt, water, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended).
- Pour batter into prepared pans.
- Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans 10 minutes on a wire rack; remove from pans.
- Peel off parchment paper. Cool layers completely on wire rack.
To prepare frosting:
- Combine cream cheese, 2 tablespoons butter, lemon rind, ½ teaspoon vanilla, and dash of salt in a large bowl.
- Beat with a mixer at high speed until fluffy.
- Gradually add powdered sugar; beat at low speed just until blended.Place 1 cake layer on a plate, and spread with ⅓ cup frosting.
- Arrange blueberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
- Decorate top of cake with more blueberries if desired. Store cake loosely covered in refrigerator.
Eileen says
Yum, I bet your mom was very happy to have this for her birthday. Looks delicious with either blueberries or blackberries.