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Banana Cake with Fig Jam and Mocha Buttercream

Light and fluffy banana layers filled with sweet fig jam and covered in mocha butterceam, this decadent layer cake is a dessert dream come true!!
Prep Time1 hr 20 mins
Cook Time45 mins
1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: banana, chocolate, fig, layer cake, spring
Servings: 12 people
Calories: 687kcal


  • Stand Mixer
  • Hand mixer
  • 2 8-inch cake pans


For the Cake

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 large eggs room temperature
  • 1 1/2 cup buttermilk room temperature
  • 1 1/2 cup mashed ripe bananas

For the Fig Jam

  • 8 ounces dried Misson Figs Orchard Choice or Sun-Maid California Mission Figs (I used Orchard Choice)
  • 1 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon kosher salt

For the Mocha Buttercream

  • 1 cup unsalter butter room temperature, 2 sticks
  • 3 1/2 cup powdered sugar
  • 3/4 cup Dutch processed cocoa powder
  • 2 tablespoons brewed coffee room temperature
  • 2 teaspoons espresso powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy whipping cream
  • 1/4 teaspoon kosher salt


Banana Cake

  • Pre heat oven to 325 degrees F. Grease two 8-inch round cake pans with baking spray with flour. Line bottom of cake pans with a circle of parchment paper.
  • Mash bananas thoroughly until no chunks remain. You can do this with fork, potato masher, or my favorite the hand held mixer. Measure out 1 1/2 cups of mashed bananas and set aside. I used four medium sized bananas.
  • In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together on medium-high speed until light and fluffy. About 3-5 minutes.
  • Add eggs, one at a time, and beat well after each addition.
  • Next, stir in lemon juice, vanilla extract and mashed bananans.
  • With the mixer on low speed, slowly add flour mixture (flour should be added in 3 rounds and buttermilk in two) alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix. Be sure to scrape down the sides as necessary after each addition. Mix ingredients just until incorporated. At the end, I like to take a large spatula and mix the batter (about 10 strokes) making sure to reach all of the batter at the bottom of the bowl to ensure all the butter is incorportated.
  • Divide batter evenly into prepared cake pans and bake for 35-45 minutes (mine were done at 45 minutes). Bake until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in cake pans for ten minutes on wire rack. Invert and remove cakes from cake pans. Let cake cool completely on wire rack. Do not frost cake until completely cool.

Fig Jam

  • Remove stems from figs and chop into 1/4 inch pieces.
  • In a medium sized saucepan, combine figs, water, sugar, lemon juice, lemon zest, vanilla extract, cinnamon, and salt. Bring to a boil, reduce the heat, and simmer for 5-8 minutes, stirring occasionally, until the figs are softened and the sugar has dissolved.
  • Remove pan from heat and allow mixture to cool slightly, about 10 minutes. Pour mixture into a food processor and blend until smooth.
  • Transfer puree to the same saucepan used to cook the figs and cook on medium heat for about 8 minutes, stirring constantly. The puree will start to thicken into a jam like consistency. Once thickened, remove from heat and allow jam to cool completely. Store in a mason jar into ready to use. Any left over jam should be stored in the refrigerator for up to 1 week.

Mocha Buttercream

  • In a medium size bowl, sift together powdered sugar, cocoa powder, espresso powder, and salt. Set aside.
  • In the stand mixer fitted with the paddle attachment, cream butter until light and fluffy. About five minutes.
  • With the mixer on low, add the sifted powdered sugar one cup at at time, scraping down the bowl after each addition. Make sure each cup is fully incorporated before adding the next cup. Mixture will be very thick.
  • Add vanilla, coffee, and heavy cream and mix on low until incorporated.

Assembling the Cake

  • Smear a tiny amount of frosting on a cake stand or cake board. Place first cake layer on top. Using a piping bag fitted with a large piping tip, pipe a border of frosting around the rim of the top of the cake layer. Spread 1 cup of the fig jam inside the dam. Stack the second cake layer on top. Cover cake with a thin layer of buttercream (crumb coat) and refrigerate for 10 minutes. Remove cake from fridge and apply final coat of buttercream. Return cake to refrigerator for about 15-20 minutes before serving.


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Serving: 1slice | Calories: 687kcal | Carbohydrates: 109g | Protein: 8g | Fat: 27.2g | Saturated Fat: 16.6g | Cholesterol: 114mg | Sodium: 545mg | Potassium: 506mg | Sugar: 76.1g | Calcium: 127mg | Iron: 3mg