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When ripe bananas start to dance in my kitchen, a sweet inspiration hits—it’s time for Banana Cookie Butter Cake! This delightful dish combines the comforting flavors of moist banana sponge with the rich, sticky goodness of cookie butter, creating a cake that feels like a warm hug in every bite. Just the thought of whipping up this treat is enough to chase away any fast-food blues I’ve had lately.

One rainy afternoon, I found myself chasing an elusive craving for something sweet and decadent. Little did I know that blending my leftover bananas with cookie butter would lead to a layer of fluffy joy and a buttery frosting that practically melts in your mouth. This cake isn’t just a dessert; it’s a crowd-pleaser guaranteed to have everyone asking for seconds! Even if you’re not a seasoned baker, the ease of this recipe means that you can impress your guests without breaking a sweat. Let’s dive in and make some kitchen magic!

Why is Banana Cookie Butter Cake so special?

Unforgettable Flavor: The blend of ripe bananas and creamy cookie butter creates a deliciously unique taste that elevates your dessert game.

Easy to Make: With simple steps and straightforward ingredients, this cake is perfect for both novice bakers and seasoned pros.

Moist and Fluffy: The airy sponge cake texture combined with rich frosting ensures every bite is cloud-like deliciousness.

Crowd-Pleasing Dessert: Whether for a family gathering or a dinner party, expect compliments and requests for the recipe!

Customizable Touch: Decorate with cookies or dried banana chips for a personalized flair that dazzles the eye!

Banana Cookie Butter Cake Ingredients

For the Cake
• 2 1/2 Cups Cake Flour – Provides the perfect base for a fluffy sponge that holds together beautifully.
• 1 1/2 Cups Sugar (divided into 1 1/4 cup and 1/4 cup) – Sweetens the cake while creating a delightful caramelized edge.
• 1 TBS Baking Powder – Gives the cake its light and airy texture.
• 1 Tsp Salt – Enhances the flavors and balances the sweetness.
• 1/3 Cup Vegetable Oil – Keeps the cake moist and tender.
• 8 Large Egg Yolks – Adds richness and helps to create a fluffy batter.
• 1/3 Cup Whole Milk – Adds creaminess to the batter for a better texture.
• 2 medium ripe bananas, mashed into puree – Introduces natural sweetness and banana flavor to your cake.
• 2 tsp Vanilla extract – Amplifies the flavors and adds warmth to the cake.
• 8 Large Egg whites – Whipped to perfection, they provide the ideal lift for the sponge.
• 1/2 tsp cream of tartar – Stabilizes the egg whites while whipping, ensuring a strong meringue.

For the Buttercream
• 1 Cup Whole Milk – Creates a creamy, smooth buttercream that complements the cake.
• 1/3 Cup Flour – Helps thicken the buttercream to achieve that fluffy consistency.
• 1 Cup Butter, softened – Ensures the buttercream is rich and spreads easily.
• 1 Cup Sugar – Sweetens the buttercream, balancing the flavors perfectly.
• 1/2 Cup Cookie Butter Spread – Infuses the buttercream with a delectable cookie flavor that ties it together.

For the Simple Syrup
• 1/2 Cup Sugar – Keeps the cake extra moist and flavorful.
• 1/2 Cup Water – Helps dissolve the sugar to create a silky syrup.

For Decoration (Optional)
• 8-10 small cookies – Adds a delightful crunch and visual appeal on top of the cake.
• 1/2 Cup Dried Banana chips – These give a fun texture contrast and accentuate the banana flavor in the cake.

This Banana Cookie Butter Cake is simply a joy to bake and enjoy!

How to Make Banana Cookie Butter Cake

Preheat your oven to 325°F and line two 9″ (or three 8″) cake pans with parchment paper, ensuring easy release after baking.
Sift the cake flour, baking powder, 1 1/4 cups of sugar, and salt together twice to combine and aerate, which helps create a light and fluffy cake.
Whisk together the egg yolks, whole milk, vegetable oil, vanilla extract, and mashed bananas in a large bowl until smooth and fully combined, creating a luscious batter.
Combine the flour mixture into the banana mixture gradually, stirring gently until the batter is nice and smooth without lumps.
Beat the egg whites, cream of tartar, and remaining 1/4 cup sugar together in a standing mixer until stiff peaks form, creating a lovely meringue.
Fold 1/4 of the meringue into the batter to lighten it, then gently fold in the remaining meringue, ensuring you keep as much air as possible.
Divide the batter equally between the prepared cake pans and bake for 35-40 minutes or until the cakes spring back when lightly pressed in the center.
Cool the cakes to room temperature in the pans before carefully removing them to prevent breaking or sticking.
Prepare the buttercream by mixing the milk into the flour, 3-4 tablespoons at a time, whisking until fully combined after each addition.
Simmer the flour and milk mixture in a heavy-bottom saucepan over medium heat, stirring constantly until it thickens into a paste—about 30-45 seconds.
Cool the thickened flour mixture to room temperature, covering with plastic wrap to prevent a skin from forming.
Beat the softened butter and sugar together in a mixer on high for about 5 minutes until fluffy and light in color.
Add the cooled flour mixture to the butter and sugar, then continue mixing for another 5 minutes until the buttercream is smooth and airy.
Blend in the cookie butter spread until fully incorporated into the buttercream, enhancing that fabulous flavor!
Create the simple syrup by boiling the sugar and water together in a saucepan over medium heat until the sugar dissolves completely.
Layer the cake by slicing each cake into two equal layers and placing one layer on a serving plate.
Brush the layer with the simple syrup and spread 1/4 cup of buttercream on top, leveling it out evenly.
Repeat with the second cake layer, spreading plain cookie butter on it before placing the final cake layer on top.
Frost the entire cake with the remaining buttercream and decorate with cookies and dried banana chips for that extra special touch.

Optional: Garnish with banana slices for added freshness.

Exact quantities are listed in the recipe card below.

Banana Cookie Butter Cake Variations

Feel free to get creative and put your own spin on this delightful cake!

Gluten-Free: Substitute the cake flour with a gluten-free blend for an equally delicious version everyone can enjoy.
Banana-Peanut Butter Swirl: Add 1/2 cup of peanut butter to the batter for a nutty twist that perfectly complements the bananas.
Chocolate Chips: Fold in 1 cup of semi-sweet chocolate chips into the batter for bursts of chocolatey goodness.
Spiced Version: Incorporate 1 teaspoon of cinnamon and a pinch of nutmeg into the flour mixture for a warmly spiced cake that warms the heart.
Vegan: Replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) and use a dairy-free butter substitute to make it vegan-friendly.
Coconut Frosting: Swap the buttercream for a coconut cream frosting by whipping chilled coconut cream with powdered sugar for a tropical flavor.
Zesty Lemon: Add 1 tablespoon of lemon zest to the batter for a refreshing bright flavor that contrasts beautifully with the bananas.
Nutty Crunch: Top the cake with crushed nuts, such as pecans or walnuts, for an added crunch and nutty flavor that complements the softness of the cake.

Each variation brings a unique twist that makes this cake even more delightful!

What to Serve with Banana Cookie Butter Cake?

Pairing delicious options with this inviting cake enhances the experience of every luscious bite.

Whipped Cream: Light and fluffy whipped cream adds a delicate touch that complements the cake’s rich flavors beautifully.
Fresh Fruit Salad: A refreshing mix of berries and citrus balances the sweetness, offering a zesty contrast that revitalizes your palate.
Vanilla Ice Cream: The creaminess of vanilla ice cream paired with the warm, soft cake creates an indulgent treat that melts in your mouth.
Caramel Sauce: Drizzling warm caramel sauce brings an extra layer of richness that pairs magnificently with the banana and cookie butter flavors.
Coffee: A smooth cup of coffee enhances the cake’s flavors, providing the perfect pick-me-up and a moment of cozy indulgence.
Chocolate Ganache: A rich chocolate ganache can elevate the presentation and offer a decadent contrast that chocolate lovers will adore.

For a truly memorable experience, consider serving slices of this cake alongside a dollop of whipped cream and a sprinkle of fresh fruit. This delightful contrast will have everyone coming back for more!

Make Ahead Options

These Banana Cookie Butter Cake components are perfect for meal prep, making your baking experience much smoother! You can prepare the cake layers up to 24 hours in advance by baking them, then cooling completely and wrapping them tightly in plastic wrap to prevent drying out. The buttercream can also be made and refrigerated for up to 3 days; just remember to bring it back to room temperature and re-whip before you frost the cake. For assembly, simply layer the cake with the simple syrup and buttercream as instructed, and decorate just before serving for that delightful, freshly made presentation! This way, you’ll enjoy a heavenly dessert without the last-minute stress.

Expert Tips for Banana Cookie Butter Cake

Choose Ripe Bananas: Use bananas that are very ripe, as their sweetness and moisture will enhance the flavor and texture of the cake.

Don’t Overmix: When combining the flour and banana mixtures, stir until just smooth to avoid a dense, heavy cake; know that lumps are okay!

Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter that mixes well and rises beautifully.

Watch the Oven: Keep a close eye on the cake as it bakes; every oven is different, and opening the door too soon can cause it to collapse!

Chill Your Tools: For a fluffier buttercream, chill your mixing bowl and beaters before whipping the butter and sugar together.

Decorate Wisely: Feel free to customize your Banana Cookie Butter Cake; sprinkling cookies or dried banana chips can make your creation even more delightful!

How to Store and Freeze Banana Cookie Butter Cake

Room Temperature: If you plan to enjoy the cake within 2 days, keep it covered with a cake dome at room temperature to maintain its moisture.

Fridge: For up to a week, refrigerate the Banana Cookie Butter Cake in an airtight container. This keeps it fresh while also thickening the creamy buttercream.

Freezer: To freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be stored for up to 3 months—perfect for future sweet cravings!

Reheating: If you’re enjoying this treat straight from the freezer, let it thaw in the fridge overnight, or warm individual slices in the microwave for about 10-15 seconds.

Banana Cookie Butter Cake Recipe FAQs

What kind of bananas should I use for the cake?
Absolutely! Use very ripe bananas for this recipe. They should be heavily speckled or even have a few dark spots all over. Ripe bananas are sweeter and more flavorful, which enhances the overall taste of the Banana Cookie Butter Cake.

How should I store the Banana Cookie Butter Cake?
For short-term storage, keep the cake covered with a cake dome at room temperature for up to 2 days. If you’ll be enjoying it later, refrigerate it in an airtight container, and it will stay fresh for about a week. The cooler temperature will help thicken the buttercream, adding a lovely creamy texture.

Can I freeze the Banana Cookie Butter Cake?
Absolutely! To freeze your cake, wrap it tightly in plastic wrap followed by aluminum foil. This method prevents freezer burn and can keep your cake fresh for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight for the best results!

What should I do if my egg whites don’t whip to stiff peaks?
Very! If your egg whites aren’t whipping properly, make sure your bowl and beaters are completely clean and grease-free. Even a tiny bit of fat can stop them from reaching stiff peaks. Also, ensure that you’re using fresh eggs and that they’re at room temperature for better volume.

Is this cake suitable for people with allergies?
I recommend it! This Banana Cookie Butter Cake contains common allergens like wheat, eggs, and dairy. If you are looking for alternatives, consider using gluten-free flour, a dairy-free butter substitute, and egg replacers for a vegan option. Always check ingredient labels if you’re concerned about allergies.

How can I decorate the cake?
Of course! You can get creative while decorating the Banana Cookie Butter Cake. I often use small cookies and dried banana chips for a fun and visually appealing touch. You can also garnish with fresh banana slices or sprinkle some crushed cookies on top for an extra crunch. Customize it to your heart’s desire!