When it comes to desserts, cakes like my Four Layer Banana Crunch Cake will always bring smiles to your table. Usually followed by applause.
Audio Player
This spectacular restaurant-style dessert is a take on my very popular Pumpkin Crunch Cake. And I promise if you like bananas you’re going to go bananas over this cake!
What Ingredients do I need to make a Four-Layer Banana Crunch Cake?
Let’s start by gathering the ingredients we need to make Four-Layer Banana Crunch Cake. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
If you have a lot of bananas leftover you can use them up in my delicious banana bread recipe, everybody in my house loves it!
These are the ingredients you’ll need to make the crunch mix for the cake layers and to decorate the finished cake.
In a food processor, pulse the vanilla wafers to a fine crumb. Remove them from the food processor and pulse the pecans to a find chop.
Mix the cookies, pecans, brown sugar and melted butter together. The mixture needs to be wet enough to form in the bottom of each cake pan.
Prepare four standard 9-inch cake pans. Butter and flour the insides of the pans and add a parchment circle to the bottom of each pan. Butter the parchment circle.
Reserve 2 cups of the crunch mixture for decorating the cake. Divide the remainder of the crunch mixture between the four prepared cake pans and lightly press the mixture into the bottom of the pans making an even layer in the pan.
Chef Dennis Tip:
I used an digital scale to divide the crunch mixture and cake mix evenly. It’s a great tool to have on hand for all your baking needs as it ways in grams as well as ounces.
Once the crunch mixture is in the cake pans, you can start making the cake. The first step is blending the flour, baking powder, and salt together. Set aside until needed.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, 2 tablespoon vegetable oil, granulated sugar, and light brown sugar on medium-high speed until pale and fluffy.
- Add in the remaining 2 tablespoon of vegetable oil, then add in eggs one at a time.
- Add in the vanilla and mashed bananas.
- With the mixer set on low speed, slowly add the flour mixture alternating with Greek yogurt in 3 separate batches, beginning and ending with the flour mixture and mixing just until combined after each addition.
Divide the batter evenly among prepared cake pans and spread batter into an even layer.
Bake the cakes in the preheated oven for 30 – 35 minutes. Or until a toothpick inserted into the enter comes out clean. Be careful not to overbake the cakes as they will get dry. Allow the cakes to cool completely before frosting.
*The layers are very dense and will not rise much. This is not a light and fluffy cake. The cake should be fairly moist as well as dense.
While the cakes are cooling, make the cream cheese frosting.
Blend the softened cream cheese and butter together with an electric mixer until creamy and smooth. Add the vanilla and confectioners’ sugar.
**Make sure the mixer is on a low setting, or you’ll have confectioners sugar everywhere!
How do I assemble a Banana Crunch Cake?
Start by placing one of the layers on a cake dish with the crunch side down. Spoon some of the cream cheese frosting on top of the first layer, smoothing it out so it’s even.
Repeat the process until all the layers have been set. Gently press down the next layers before icing the top of the layer. This will help keep the layers in place.
After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
This also gives you an idea why, I add some of the crunch topping to the sides of the cake. I can’t make it pretty, so I dazzle them with crunch-topping!
When finished frosting, coat the sides and top with your extra crunch mixture.
Do I have to add the crunch mixture to the outside of the cake?
No, you don’t. You can eliminate this step if your cake decorating skills are better than mine or just want to avoid the additional calories. If you decide to eliminate this step, reduce the crunch ingredients by 20 percent.
Not only is this a delicious restaurant-style cake, but it also looks as good as it tastes! I promise lots of ooh’s and aah’s when your guests see this cake.
Wouldn’t you love a slice of this delicious banana crunch cake? It’s definitely a crowd pleaser!
More Recipes You’ll Love!
Banana Crunch Cake
Ingredients
Crunch Topping
- 3 cups pecans finely chopped
- 11 ounces vanilla wafers 1 box = about 75 cookies
- 3 cups light brown sugar
- 8 oz butter melted
Banana Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups mashed overripe bananas about 4 large bananas
- 1 teaspoon lemon juice
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light-brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups Greek yogurt full fat
Cream Cheese Frosting:
- 32 oz cream cheese at room temperature
- 12 oz unsalted butter at room temperature
- 2½ cup powdered sugar
- 2 teaspoon vanilla extract
Instructions
Crunch Topping
- Melt butter
- In a food processor, pulse cookies to a fine crumb.
- In a food processor, pulse pecans to a fine chop
- Add brown sugar and mix well
- Add in Melted Butter and blend together.
- Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
- Butter and flour four 9-inch round cake pans then line the bottom with a round of parchment paper. Butter the parchment
- Divide the remainder of the crunch mixture between the four prepared cake pans and lightly press the mixture into the bottom of the pans making an even layer in the pan.
- Set pans aside and begin cake.
Banana Cake:
- Preheat oven to 325 degrees F.
- In a mixing bowl, whisk together flour, baking soda and salt until well blended, then set aside till needed.
- Mash bananas with 1 teaspoon lemon juice.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, 2 tablespoon vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.
- Add in the remaining 2 tablespoon of vegetable oil then add in eggs one at a time.
- Add in the vanilla and mashed bananas.
- With mixer set on low speed, slowly add the flour mixture alternating with Greek yogurt in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. Don't overmix!
- Divide the batter evenly among prepared cake pans and spread batter into an even layer.
- Bake the cakes in the preheated oven for 30 – 35 minutes. Or until toothpick inserted into c the enter comes out clean. Allow the cakes to cool completely before frosting.
Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with a paddle attachment whip the cream cheese and butter until very smooth and creamy.
- Slowly add in the confectioner's sugar while the mixer is on low setting Add in vanilla and mix well. Set aside till needed.
Assembly
- Bake the reserved crunch mix for 8-10 minutes at 350 degrees F. Or until it crisps up a bit. Don't let it burn!Allow to cool before adding to the sides and top of the cake
- After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
- After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
- When finished frosting, coat sides and top with your extra crunch mixture ( you can eliminate this step).
Judy Carroll-Hornaday says
I made a version of this for my granddaughter’s 4th birthday. She wanted a Minion cake so, banana. I used 4 6″pans with the crunch bottom and used the leftover cake mixture in a dome pan.
Assembled as instructed but gave each cake layer a brush of simple syrup.
Used the cream cheese buttercream for the layers however, I was making a sculpted cake so resorted to a simple vanilla buttercream for the outside.
Cake came out cute. I am not a decorator but my granddaughter loved it.
As for the cake, just yum!
Only recommendation is to reduce the crunch by at least 50% if not using it on the exterior of the cake. I have tons left over. (In the freezer) It will make a delightful crust for future deserts.
Yay for an amazing recipe!
Tiffany says
I made this on a whim because I wanted to make a big, pretty cake. This was both of those things! it took a bit of effort to get everything from start to finish, but was worth it. Served it at a family gathering, everyone loved it – said it was a bit too sweet, but goes great with a big glass of milk. So, an overall success!
Kim says
I’m assuming I would do the parchment paper FIRST and then the crunch topping? The recipe has it backwards.
Chef Dennis Littley says
sorry for the confusion Kim, it was out of order and has been corrected.
Lisa says
Chef,
In the ingredients list you have pecans and in the instructions you mention walnuts. Which would be the correct one?
I’ve made your pumpkin crunch cake serval times and have used walnuts. I’ve converted non-cake people with your pumpkin crunch cake. It’s the best thing ever. So, I’m very excited to try the banana crunch cake.
Chef Dennis Littley says
sorry about that Lisa, I used Pecans for this cake, but you could use either.
Taleen | Just As Tasty says
You had me at banana crunch! This cake looks delicious, I can’t wait to try this one. Thanks for the recipe!
Jo says
I’m a huge fan of banana ‘anything’. That banana cake with crunch looks so delicious! One of the best banana cake i’ve ever seen!
Jamie says
I love the crunch topping for this cake! Made it this weekend and everyone was raving about it. Thanks for the great recipe!