Toasted Marshmallow Banana Cake

Banana desserts have always had a hold on me, and this toasted marshmallow banana cake is no exception. When I was a girl, one of my favorite desserts at family gatherings was my Grandma’s Banana Cake. It was a beautiful vanilla layer cake filled with bananas and fresh whipped cream, frosted with a silky smooth whipped topping (that I believe was Dream Whip). It was so simple and so sweet, and just everything a banana cake needs to be. So, this cake is an ode to that one. The one that I wanted for birthdays and holidays and regular days.

This cake starts with soft vanilla layers, filled with lightly sweetened whipped cream and fresh banana slices. The whipped cream keeps everything light, while the bananas add that classic, creamy texture. But the real star? The toasted marshmallow fluff on top. It’s gooey, slightly caramelized, and gives the perfect contrast to the cake underneath. It’s the kind of thing that makes you want to grab a spoon and eat just the topping before you even slice into it.

The key to getting this cake just right is stacking everything carefully and not rushing the toasting process. You want the marshmallow fluff to be golden brown—not burnt—so take your time with the torch. And if you’ve never made marshmallow fluff before, don’t worry! It’s surprisingly easy, and you’ll feel like a pro once those glossy peaks start forming.

So if you’re looking for a cake that’s equal parts impressive and delicious, this one’s for you. Happy baking!

With love,

Your Baker, Hannah

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Ingredients Needed to Bake Toasted Marshmallow Banana Cake:

• All-purpose flour

• Baking powder

• Salt

• Butter

• Eggs

• Milk

• Vanilla extract

• Bananas

• Heavy whipping cream

• Powdered sugar

• Granulated sugar

• Egg whites

(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)

Ingredient Substitutions:

• Flour – Swap half the all-purpose flour for cake flour for a softer texture.

• Butter – Use melted coconut oil for a slightly different flavor.

• Milk – Buttermilk adds a bit more tang and moisture.

• Egg Whites (for the marshmallow fluff) – Pasteurized egg whites from a carton work if you don’t want to separate eggs.

What Tools Do You Need to Bake Toasted Marshmallow Banana Cake?

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• Mixing bowls

• Electric hand mixer

• Whisk

• Measuring cups and spoons

• Cake pans

• Parchment paper

• Cooling rack

• Pastry torch

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Step-by-Step Instructions for Baking Toasted Marshmallow Banana Cake:

Start by making the vanilla cake. Whisk together the dry ingredients.

Then mix the melted butter, sugar, eggs, milk, and vanilla until smooth.

Gradually add the dry ingredients and mix until just combined.

Divide the batter into two cake pans and bake at 350°F for 45 minutes. Let the cakes cool completely before slicing each one in half to create four layers.

For the whipped cream, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.

For the marshmallow fluff, heat egg whites and sugar over a double boiler until warm, then whip until thick and glossy.

To assemble, layer cake, whipped cream, and banana slices, repeating twice before topping with the final cake layer. Spread a thin layer of whipped cream on the outside for a “naked cake” effect. Spoon the marshmallow fluff onto the top, swirl it with a spoon, and toast with a pastry torch until golden brown.

Other Filling Options:

• Peanut butter whipped cream for a banana & PB combo

• Nutella spread between layers for a chocolatey twist

• Crushed graham crackers for a s’mores-inspired variation

How to Keep Your Homemade Cake Moist:

• Use melted butter instead of softened butter for a richer crumb.

• Don’t overbake—check with a toothpick at 40 minutes.

• Store the assembled cake in the fridge, but let it sit at room temperature before serving for the best texture.

How to Freeze or Store Toasted Marshmallow Banana Cake:

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap individual cake layers in plastic wrap before assembling. Freeze for up to 2 months and thaw overnight in the fridge before decorating.

Recipe for Toasted Marshmallow Banana Cake:

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Toasted Marshmallow Banana Cake

Yield: 1 4-Layer Cake

Author: Hannah Eaton - Dear Old Bakehouse

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Cook modePrevent screen from turning off

Ingredients

For the Vanilla Cake:

• 3 Cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 1/2 Cups (3 Sticks) Melted Butter
• 5 Whole Eggs
• 1 Cup Milk
• 1 Tablespoon Vanilla Extract
• 4-5 Ripe Bananas (Sliced longways)

For the Whipped Cream:

• 2 1/2 Cups Heavy Whipping Cream
• 1 Cup Powdered Sugar
• 2 teaspoons Vanilla Extract

For the Marshmallow Fluff:

• 2 Egg Whites
• 1/2 Cup Granulated Sugar
• 1 teaspoon Vanilla

Instructions

To Bake the Cakes:

1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, whisk the melted butter, eggs, milk, and vanilla until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth and well incorporated.
5. Divide the batter evenly between the prepared cake pans and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.

To Make the Whipped Cream:

1. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat on high speed until stiff peaks form. Set aside in the fridge until ready to assemble.

To Make the Marshmallow Fluff:

1. In a heatproof mixing bowl, whisk together the egg whites and granulated sugar.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture is warm to the touch.
3. Remove from heat and use an electric mixer to beat the mixture on high speed until thick, glossy, and stiff peaks form. Beat in the vanilla extract and set aside.

To Assemble the Cake:

1. Once the cakes are completely cool, use a sharp knife to carefully slice each cake in half horizontally, creating four layers.
2. Place one cake layer on a serving plate and spread a layer of whipped cream over the top. Arrange a layer of sliced bananas on top of the whipped cream.
3. Repeat this process with the next two layers, stacking them with whipped cream and banana slices.
4. Top with the final cake layer and spread a thin layer of whipped cream over the entire outside of the cake for a "naked cake" look.
5. Spoon the marshmallow fluff over the top of the cake, spreading it evenly to cover the surface.
6. Using a small spoon, create swirls in the marshmallow fluff for a beautiful finish.
7. Using a pastry torch, carefully toast the marshmallow fluff until golden brown. (Be careful not the melt the whipped cream under the marshmallow)
8. Slice and serve immediately, or refrigerate until ready to enjoy!

www.dearoldbakehouse.com

banana cake, classic banana cake, toasted marshmallow fluff, whipped cream, banana dessert

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