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slice of banana crunch cake on a white plate in front of the whole cake
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4.96 from 24 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
Keyword: Banana cake, Crunch cake
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
  • cup powdered sugar
  • 2 tsp 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 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