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    Ask Chef Dennis » Recipes » Dessert Recipes » Cake Recipes » Four Layer Banana Crunch Cake Recipe

    Four Layer Banana Crunch Cake Recipe

    Published: Aug 9, 2020 · Modified: Aug 5, 2021 by Chef Dennis Littley · 37 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.96 from 25 votes
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    pinterest image for Banana Crunch Cake

    When it comes to desserts, cakes like my Four Layer Banana Crunch Cake will always bring smiles to your table. Usually followed by applause.

    slice of four layer banana crunch cake on a white plate

    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?

    ingredients to make banana crunch cake in glass bowls

    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.

    ingredients to make crunch layer in glass bowls

    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.

    2 images of crunch for cake, one of ingredients in a bowl, the other of the crunch topping with a red spatula

    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.

    flour mixture in a glass bowl with a wire whisk in the bowl

    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.

    four images of cake mix in progress
    • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.
    • Add in the remaining 2 Tbsp 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.
    cake batter in prepared pan

    Divide the batter evenly among prepared cake pans and spread batter into an even layer.

    I used an offset spatula to even the batter in the pan. It also comes in handy for icing the cake. My preferred cake pan for all my baking is the 9-inch USA Pan Bakeware Cake Pan.

    golden brown banana cake in cake pan

    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.

    two images, one of ingredients to make cream cheese frosting and one of finished frosting in mixing bowl with red spatula

    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 a 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?

    layer of banana cake frosted with cream cheese frosting

    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.

    four layer banana crunch cake completely frosted with cream cheese frosting

    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!

    four layer banana crunch cake frosted and coated with crunch topping

    When finished frosting, coat 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.

    overhead view of banana crunch cake with ¼ of the cake cut out

    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.

    Kitchen tools I use for my cakes

    • offset spatula (essential for bakers)
    • 9-inch USA Pan Bakeware cake pans
    • 9-inch parchment cake circles
    • silicone spatulas
    • wire whisk
    • mixing bowls

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    slice of banana crunch cake on a white plate in front of the whole cake
    Print Recipe Save Saved!
    4.96 from 25 votes

    Banana Crunch Cake

    Your friends and family will love this Restaurant-Style Four-Layer Banana Crunch Cake! This four-layer cake with a crunch layer surrounded by cream cheese frosting will be a culinary event to remember!
    Prep Time1 hr
    Cook Time35 mins
    Total Time1 hr 35 mins
    Course: Dessert
    Cuisine: American
    Servings: 20
    Calories: 950kcal
    Author: Chef Dennis Littley

    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 tsp baking soda
    • ½ tsp salt
    • 2 cups mashed overripe bananas about 4 large bananas
    • 1 tsp 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 tsp 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 tsp vanilla extract
    US Customary – Metric
    Prevent your screen from going dark

    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 tsp lemon juice.
    • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.
    • Add in the remaining 2 Tbsp 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).

    Notes

    *feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.
     
    **I always use standard size 9 inch round cake pans. You can use other size pans but your cooking times will need to be adjusted
     
    ****If your cake sticks to the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will help release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly your stovetop heats the pan. After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to help release the cake

    Nutrition

    Calories: 950kcal | Carbohydrates: 98g | Protein: 10g | Fat: 60g | Saturated Fat: 31g | Cholesterol: 152mg | Sodium: 361mg | Potassium: 327mg | Fiber: 3g | Sugar: 72g | Vitamin A: 1523IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Kim

      May 01, 2021 at 7:22 am

      4 stars
      I’m assuming I would do the parchment paper FIRST and then the crunch topping? The recipe has it backwards.

      Reply
      • Chef Dennis Littley

        May 01, 2021 at 8:45 am

        sorry for the confusion Kim, it was out of order and has been corrected.

        Reply
    2. Lisa

      August 22, 2020 at 1:12 pm

      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.

      Reply
      • Chef Dennis Littley

        August 22, 2020 at 2:25 pm

        sorry about that Lisa, I used Pecans for this cake, but you could use either.

        Reply
    3. Taleen | Just As Tasty

      August 20, 2020 at 10:54 pm

      5 stars
      You had me at banana crunch! This cake looks delicious, I can’t wait to try this one. Thanks for the recipe!

      Reply
    4. Jo

      August 17, 2020 at 8:10 am

      5 stars
      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!

      Reply
    5. Jamie

      August 17, 2020 at 2:43 am

      5 stars
      I love the crunch topping for this cake! Made it this weekend and everyone was raving about it. Thanks for the great recipe!

      Reply
    6. Sam

      August 17, 2020 at 1:33 am

      Ok YUM this cake looks mouthwatering. I have a big bunch of bananas so this is perfect. Bookmarking to try soon!

      Reply
    7. Eileen Kelly

      August 16, 2020 at 11:48 pm

      5 stars
      Oh my, Chef, you have outdone yourself with this delicious banana cake. The family loved the flavors. I loved your easy to follow instructions and the cake was spot on, delish.

      Reply
    8. Debbie

      August 16, 2020 at 9:35 pm

      5 stars
      I adore anything banana and this cake looks fantastic, just beautiful . I love the crunch part of this , such a nice touch. I have some bananas that are screaming at me to make something wonderful and this is the recipe that I chose ..I can’t wait!

      Reply
    9. Ana

      August 16, 2020 at 11:10 am

      5 stars
      Your banana brunch cake looks divine! I’m drooling over it right now! Thanks for sharing the recipe with us!

      Reply
    10. Sara

      August 15, 2020 at 11:49 am

      Chef Dennis,
      This looks almost too good! But, I am willing to bet it tastes even better than it looks! Banana in cake makes it so moist and flavorful. I know I would adore this cake!

      Reply
    11. Paula Montenegro

      August 15, 2020 at 10:19 am

      5 stars
      Wow Dennis, you outdid yourself with this masterpiece! Stunning cake, and I can’t wait to try it. Will I make all the layers or go for the half-recipe, two-layer, lazy baker style, hahaha!

      Reply
    12. Neha

      August 15, 2020 at 1:00 am

      Love the addition of crunch topping in this banana cake! I can’t wait to try it out.

      Reply
    13. Tara

      August 14, 2020 at 10:42 pm

      5 stars
      The banana cake, cream cheese frosting, and crunch top were the perfect combo! Thanks to your amazing step by step instructions, this cake was easy to make. Turned out so moist and delicious!

      Reply
    14. Mama Maggie's Kitchen

      August 13, 2020 at 7:08 pm

      5 stars
      This dessert looks heavenly delicious! I can’t wait to make this at home for my son and my husband. They’ll love this.

      Reply
    15. Rika

      August 13, 2020 at 12:34 pm

      5 stars
      I just bought some banana yesterday! The perfect time to make this recipe. So excited because my kids and I really love cream cheese frosting!

      Reply
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