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Banana Vanilla Smash Cake with Banana Buttercream

  • Yield: One 3-tiered mini cake 1x



For the Cake:

  • ⅓ cup evaporated cane sugar (actual amount may depend on the ripeness of your bananas)
  • ¼ cup agave nectar
  • ¼ cup unsalted butter, softened
  • ½ cup mashed bananas (the riper the better)
  • 2 eggs
  • 2 teaspoons vanilla bean paste (or extract)
  • ¾ cup whole wheat pastry flour
  • ¾ cup all-purpose flour
  • 1¾ teaspoons baking powder
  • ¾ cup whole milk

For the Buttercream:

  • ¼ cup butter, softened
  • ½ cup mashed bananas
  • ½ teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 35 cups powdered sugar
  • All-natural, all-organic food coloring, optional (I use these)


For the Cake:

  1. Preheat the oven to 350°F. Grease and flour three 2-cup oven-safe glass bowls (I used these) and place on a baking sheet.
  2. Using an electric mixer, beat the sugar, agave, and butter together over medium speed for a couple minutes. Add in the bananas, eggs, and vanilla.
  3. Combine the flour and baking powder in a medium sized bowl.
  4. Alternate adding the dry mixture and the milk to the batter, beginning and ending with the dry mixture. Beat until just combined.
  5. Pour mixture into prepared bowls. Bake for 30-35 minutes.
  6. Once baking time is complete, transfer baking dishes to a wire rack to cool. Once completely cool, remove cakes from the baking dishes.

For the Buttercream:

  1. Cream together butter, banana, lemon juice, and vanilla. Slowly beat in powdered sugar, adding more as needed to make a spreadable, creamy buttercream. Stir in a the food coloring, if using. Frost the cakes once they are completely cool.