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    Published: Feb 6, 2023 • Modified: Mar 3, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Moist Banana Cake

    Jump to Recipe Print Recipe
    Image of 2 layer moist banana cake with malted chocolate mascarpone whipped cream from Beyond the Butter®.

    This Moist Banana Cake is one of the easiest, most delicious cake recipes you'll ever make! It combines two 8-inch layers of moist banana cake with a malted chocolate mascarpone whipped cream that is out of this world good!

    Slices of moist banana cake on ceramic dessert plates on a dark wood background | © Beyond the Butter®
    Malted chocolate whipped cream frosted banana cake on a marble cake stand and dark wood background | © Beyond the Butter®
    Jump to:
    • Reasons You'll Love This Moist Banana Cake Recipe
    • Grab Your Ingredients
    • How Do I Make Sour Milk?
    • Here's How to Make It!
    • The Best Baking Tools
    • Recipe FAQs
    • More Cake Recipes to Enjoy!
    • 📖 Recipe

    Reasons You'll Love This Moist Banana Cake Recipe

    • Bananas and chocolate go so well together!
    • It's a ridiculously moist cake.
    • You can use a whisk, hand mixer, or stand mixer for this banana cake recipe. A hand mixer or stand mixer is best for the malted chocolate whipped cream part.
    • It's made of 2 8-inch layer cakes—great for a larger group or party!
    • It's paired perfectly with this smooth, creamy, malted chocolate mascarpone whipped cream.
    • Top this cake with some malted chocolate balls (like Whoppers) for a fun garnish!

    If you'd like a smaller snack version of this with chocolate chips and a richer chocolate frosting, check out my Banana Chocolate Chip Snack Cake!

    Single slice of moist banana cake on ceramic dessert plates on a dark wood background | © Beyond the Butter®
    Moist banana cake with slices cut out on marble cake board and dark wood backround | © Beyond the Butter®

    Grab Your Ingredients

    Grab a pen and paper (or your favorite shopping list app)! These are the items needed to make this two-layer banana cake recipe.

    • All-Purpose Flour. Use what you have on hand. My favorite, though, is King Arthur Flour. For the best results, sift your all-purpose flour.
    • Baking Powder and Baking Soda. The usual leavening agents that help give cakes their volume, structure, and volume. Make sure they're still fresh and haven't expired.
    • Salt. Added to ensure things don't get too out of hand on the level of sweetness.
    • Vegetable Oil. You can also use coconut oil, vegetable shortening, or unsalted butter. Note that using the shortening or butter may alter the structure and texture of the banana cake a little.
    • Granulated Sugar. Added to give the cake a little sweetness.
    • Eggs. You'll need just two large room-temperature eggs for this recipe.
    • Sour Milk. See how to make this below. I promise it's easy!
    • Vanilla Extract. Rounds out all the flavors in this moist banana cake recipe.
    • Bananas. You will need three medium-sized bananas, which give this cake its very moist texture. Please ensure they are well-ripened and mashed before adding them to your mixture.

    To make the malted chocolate mascarpone whipped cream, you'll need the following:

    • Malted Milk Powder. I used Nestle's brand, but King Arthur also makes a good malted milk powder.
    • Unsweetened Cocoa Powder
    • Powdered Sugar
    • Heavy Whipping Cream
    • Vanilla Extract
    • Mascarpone Cheese. For a much lighter topping, you can omit the mascarpone cheese.
    Top down view of banana cake frosted with malted chocolate mascarpone whipped cream and garnished with malted chocolate balls on marble cake board | © Beyond the Butter®

    How Do I Make Sour Milk?

    Sour milk is one of the ingredients listed in this moist banana cake recipe. It is sometimes used as a substitute for buttermilk (see my Single Layer Red Velvet Cake recipe as an example) and is really easy to make.

    Whisk in 1 tablespoon of lemon juice with 1 cup of whole milk. If you don't have lemon juice, white distilled vinegar can be used as a substitute. Let it sit for about 5 minutes before you add it to the cake batter.

    Close up view of moist banana cake frosted with malted chocolate whipped cream and garnished with malted chocolate balls on white marble cake board and dark wood background | © Beyond the Butter®

    Here's How to Make It!

    Below is a very brief overview of how to make this delicious, super-moist banana cake! For the full printable recipe, scroll down to the recipe card below. You'll have the choice to make this banana cake using US customary or metric measurements.

    1. Make the sour milk and mash your bananas. Always good to do these two steps before starting to help keep the recipe process moving. Prep your cake tins and preheat your oven too.
    2. Sift together the dry ingredients. This includes all-purpose flour, baking soda, baking powder, and salt. Alternatively, you can sift just the all-purpose flour, then whisk in the remaining dry ingredients.
    3. Whisk the wet ingredients. Start with just the vegetable oil and granulated sugar. Add in the eggs.
    4. Alternate adding the sour milk with the dry ingredients. Add in the vanilla and mashed bananas. Mix until everything is just combined.
    5. Divide the banana cake batter into the cake tins, then bake. 28-30 minutes at 350ºF. Let the banana cake layers cool completely. Cake layers can be made and kept frozen for up to a month in the freezer.
    6. Frost the cake. Once the cake layers are cooled, frost them with the malted chocolate mascarpone whipped cream.

    The Best Baking Tools

    To make this easy banana cake recipe, check out the recommended baking tools I used below! You can use a whisk, hand mixer, or stand mixer for this recipe.

    King Arthur Baking Malted Milk Powder
    Malted Chocolate Whoppers
    Royalty Art European Cake Stand with Dome
    Ankarsrum Original 6230 7 Liter Stand Mixer
    Ateco Stainless Steel Cake Testers - Set of 3
    KitchenAid Cordless Hand Mixer, 7 Speed
    Rubbermaid Oven Monitoring Thermometer
    Good Cook Sifter - 3-cup
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    WÜSTHOF 4582-7/20 Classic 8 Inch Chef’s Knife
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    GIR Ultimate Whisk 2-Piece Set
    Wilton Icing Spatula Set for Baking, 3-Piece - 13 and 9-Inch Angled and 11-Inch Straight Spatulas
    Wilton Aluminum 8-Inch Round Cake Pan Set, Multipack of 2
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Baker's Joy Cake Pan Spray
    Top down view of 2 layer moist banana cake frosted with malted chocolate mascarpone whipped cream and garnished with malted chocolate balls on marble cake board | © Beyond the Butter®

    Recipe FAQs

    Do you sift your all-purpose flour before weighing it?

    Yes. If you're going by the metric weight of the all-purpose flour (recommended), sift the all-purpose flour directly into the mixing bowl that is on top of your food scale. If you are measuring your ingredients using a measuring cup, I recommend sifting

    When all-purpose flour is noted as 'sifted all-purpose flour,' does that mean it is weighed before or after it's sifted?

    This means it is weighed before it's sifted. Or the all-purpose flour is sifted into a mixing bowl that is sitting on the food scale. If the all-purpose is noted as 'all-purpose flour, sifted,' this means you should weigh your all-purpose flour after it's weighed.

    How do I prevent my cake layers from doming?

    You can try these three ways to prevent your cake layers from getting a domed-shape top:
    1. Use a heating core in the center of your cake pan. I've never tried this, but some say it works well. 2. Use cake baking strips. I've used my Wilton baking strips many times, and they work well. 3. Tap the cake tins. By gently tapping the filled cake tins on the counter before baking, you'll release any air bubbles.

    Can I freeze cake layers?

    Yes! Cake layers can be made and kept frozen for up to a month in the freezer. Double-wrap them in plastic wrap, place them in a labeled freezer bag, then into the freezer on a level surface. Cakes can be frosted from frozen. They do not need to be defrosted first.

    More Cake Recipes to Enjoy!

    • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
      Chocolate Chip Ricotta Cake
      Cook Time1 Hours 10 Minutes
    • Slices of chocolate cake with oreo buttercream frosting on natural parchment paper.
      Chocolate Cake with Oreo Buttercream Frosting
      Cook Time1 Hours 10 Minutes
    • Sliced lemon cream cheese pound cake with a lemon glaze on a ceramic cake stand.
      Lemon Cream Cheese Pound Cake
      Cook Time3 Hours 50 Minutes
    • Overhead image of sliced chocolate glazed marble bundt cake.
      Marble Bundt Cake
      Cook Time1 Hours 15 Minutes

    📖 Recipe

    Slice of 2 layer moist banana cake on ceramic dessert plates on a dark wood background.

    Moist Banana Cake

    Author: Jennifer
    This moist banana cake combines two layers of soft, delicious banana cake frosted with an ultra-creamy malted chocolate mascarpone whipped cream.
    5 from 1 vote
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 607 kcal

    Ingredients
     

    Banana Cake

    • 2 cups All-Purpose Flour (sifted)
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • ½ teaspoon Salt
    • ½ cup Vegetable Oil
    • 1 cup Granulated Sugar
    • 2 large Eggs
    • 1 cup Sour Milk (see notes for making sour milk)
    • 1 teaspoon Vanilla Extract
    • 3 medium Bananas (well-ripened, mashed)

    Malted Chocolate Mascarpone Whipped Cream

    • 3 cups Heavy Whipping Cream
    • 1 cup Sifted Powdered Sugar
    • ½ cup Unsweetened Cocoa Powder
    • 2 tablespoon Malted Milk Powder
    • 3 teaspoon Vanilla Extract
    • 16 oz Mascarpone Cheese

    Cake Topping

    • 2 cups Malted Milk Chocolate Balls (whole or chopped)

    Instructions

    • Adjust your oven rack to the second level position (just above center) and preheat your oven to 350ºF. Spray two 8-inch cake tins with a flour-based baking spray and line each with a parchment paper circle. Optional: Add a cake baking strip around each cake tin to help prevent cake doming.
    • Sift the all-purpose flour, baking soda, baking powder, and salt in a medium-sized mixing bowl. Alternatively, you can sift the all-purpose flour into the bowl, then whisk in the remaining dry ingredients.
      2 cups All-Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Salt
    • In a large mixing bowl, whisk together the vegetable oil and granulated sugar until fluffy in texture. It should look kind of like slushy snow.
      ½ cup Vegetable Oil, 1 cup Granulated Sugar
    • Add in the eggs and beat the mixture together thoroughly.
      2 large Eggs
    • Alternate adding the sifted dry ingredients and sour milk to the mixture. Then dd in the vanilla extract and mashed bananas, mixing once more until just combined.
      1 cup Sour Milk, 1 teaspoon Vanilla Extract, 3 medium Bananas
    • Evenly divide the banana cake batter into the prepared cake tins and bake for 28-30 minutes at 350ºF. Remove from the oven and allow to cool in the cake tins for 10 minutes before inverting them onto wire cooling racks.
    • Once the cake layers are completely cool, frost the cake with the chocolate mascarpone whipped cream. Keep the frosted cake covered in the refrigerator for up to a week.

    Malted Chocolate Mascarpone Whipped Cream

    • Add the heavy whipping cream, sifted powdered sugar, unsweetened cocoa powder, malted milk powder, and vanilla extract to a medium-sized mixing bowl, whisking on low speed at first until the dry ingredients have almost fully been incorporated into the heavy whipping cream. Increase the mixing speed to high, beating the mixture until stiff peaks have formed.
      3 cups Heavy Whipping Cream, 1 cup Sifted Powdered Sugar, ½ cup Unsweetened Cocoa Powder, 2 tablespoon Malted Milk Powder, 3 teaspoon Vanilla Extract
    • Add the mascarpone cheese to the mixture and whisk on low speed until fully combined.
      16 oz Mascarpone Cheese
    • Frost the 2-layer banana cake once the layers are cooled, then top with whole or chopped malted chocolate balls (like Whoppers).
      2 cups Malted Milk Chocolate Balls

    Recipe Notes

    To make sour milk: Whisk one tablespoon of lemon juice into 1 cup of milk. You can also use one tablespoon of white vinegar if lemon juice is not on hand.
    For the best results, I highly recommend sifting your all-purpose flour. It will give you a much nicer crumb with your banana cake layers.
    For an even lighter whipped cream, omit the mascarpone from the recipe.

    Nutrition

    Calories: 607kcal | Carbohydrates: 56g | Protein: 8g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 108mg | Sodium: 274mg | Potassium: 279mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1458IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 2mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    Slice of 2 layer moist banana cake on ceramic dessert plates on a dark wood background | © Beyond the Butter®
    « Chocolate Chip Ricotta Cake

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

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    1. Sarah says

      February 20, 2023 at 6:40 pm

      5 stars
      I made this cake for my mom’s birthday this past weekend. It was a huge hit! Everyone loved it! The cake came together easy, no butter in the recipe so I didn’t have to worry about leaving it out to get soft. One of the layers domed just a bit. I trimmed it and tasted the cake before frosting. So delicious! I did have to check a few stores for the malted milk powder but eventually found it at Target. The combination of banana and the malted chocolate was so good. The frosting didn’t have butter either. Whipped cream with malted chocolate made for a light and fluffy frosting. I will for sure be making this again!

      Reply
      • Jennifer says

        February 20, 2023 at 6:57 pm

        Thank you for making this cake for your Mom's birthday, Sarah! I hope you all enjoyed it!

        Reply

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