Low Sugar Classic Banana Cake

Total time2 hr

Prep time25 min

Cook time35 min

This layer cake leans on ripe mashed banana for natural sweetness and moisture, with a warm hit of cinnamon running through every crumb. Butter creamed into the batter gives it that classic tender, fluffy texture, while buttermilk and sour cream keep each layer soft and rich long after baking. Two golden rounds bake up tall and cool into a sturdy base for a smooth cream cheese frosting, finished with a touch of vanilla and just enough heavy cream to spread like silk. The result is a towering, old-fashioned banana cake with real depth of flavor in every bite. It's a solid pick for anyone building an added sugar free dessert table without sacrificing that nostalgic, bakery-style feel.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking soda
½ tsp fine salt
½ tsp ground cinnamon
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs, room temperature
1 ½ cups mashed very ripe banana (about 3 large bananas)
1 tsp pure vanilla extract
¾ cup buttermilk, room temperature
¼ cup sour cream, room temperature

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp pure vanilla extract
1 pinch fine salt
1–2 tbsp heavy cream, as needed

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.

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