Another sweet idea for those moon pies…the banana ones!
Banana Moon Pie Layer Cake

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 15-20 servings


    • Cake:
    • 3 large bananas, mashed
    • 2 Tablespoons lemon juice
    • 3 cups all purpose flour
    • 1 1/2 tsp baking soda
    • 3/4 cup (12 Tablespoons) salted butter, softened
    • 1 1/2 cups granulated sugar
    • 1/2 cup brown sugar
    • 3 large eggs
    • 2 tsp vanilla extract
    • 1 1/2 cups buttermilk
    • Marshmallow Frosting:
    • 1 stick salted butter, slightly softened
    • 1/4 cup heavy whipping cream
    • 1 tsp vanilla extract
    • 7 oz jar marshmallow creme
    • 3 cups powdered sugar
    • Graham Cracker Frosting:
    • 9 graham crackers, crushed
    • 1/4 cup milk (or a bit more, if needed)
    • 1 stick salted butter
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • Banana Glaze:
    • 1 cup powdered sugar
    • 2-3 Tablespoons warm water
    • 1 teaspoon banana extract
    • Few drops yellow food coloring
    • Optional: Banana Moon Pies for topping


  1. Preheat oven to 350. Butter and flour three 8 inch cake pans and set aside.
  2. In a small bowl, combine mashed bananas and lemon juice and set aside. In another bowl, mix the flour and baking soda and set aside.
  3. In a large mixing bowl beat the butter with a mixer on medium speed for 30 seconds. Add both sugars sugar and beat on medium until light and fluffy, 2 minutes. Beat in eggs, one at a time until combined, scraping the bowl after each. Beat in the vanilla. With the mixer on low speed, beat the flour mixture and buttermilk in alternately, starting and ending with flour and scraping the sides of the bowl as needed. Fold in mashed bananas.
  4. Fill cake pans evenly and bake for about 20 minutes or until tops spring back when lightly touched in the center. Let cakes cool in the pans for about 10 minutes before removing to wire racks to cool completely.
  5. Prepare marshmallow frosting: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy.
  6. Place one cake, top side down, on your cake plate and spread with half of the marshmallow frosting. Top with another layer, top side down, and spread with the rest of the frosting. Place the last cake on top, top side down, and place cake in the refrigerator.
  7. Make graham frosting: In a blender or food processor, combine graham cracker crumbs and milk until a peanut butter type mixture forms. If it is too thick, add more milk, one Tablespoon at a time, until it is the consistency of peanut butter.
  8. In the bowl of your mixer, beat butter, graham cracker mixture, and vanilla until smooth. With the mixer on low, slowly add powdered sugar until just barely mixed in. Increase speed to high and beat for one minute. Remove cake from refrigerator and frost. Place back in the refrigerator while you prepare glaze.
  9. In a small bowl, whisk together all the glaze ingredients, including yellow food coloring, until smooth. Pour over the center of the cake, spreading to the edges so it will drip down. Top with cut up Banana Moon Pies if desired.