The best banana cake is soft, moist and full of banana flavor. Topped with a delicious cream cheese topping and chopped nuts.
Ripe bananas aren't just for banana bread. They also make the most delicious cake too!
This banana cake is baked low and slow at 275°F to help the cake retain it's flavor and to keep it really moist.
The addition of sour cream in the batter helps to give this cake lots of moisture too!
Ingredients you will need
- granulated sugar
- light brown sugar
- 1 stick unsalted butter room temperature
- eggs
- ripe bananas
- juice of 1 lemon
- sour cream
- vanilla extract
- all purpose flour
- baking soda
- salt
How to make banana bread
Here's a quick overview of how to make this banana bread recipe.
- Preheat oven to 275°F degrees.
- Mash the bananas with a fork and add the juice of one lemon. Set aside.
- Beat the butter, granulated sugar and brown sugar until light and fluffy.
- Add the rest of the wet ingredients and then the dry ingredients.
- Using a spatula, fold in the mashed bananas.
- Pour the batter into the baking dish and bake for 50-60 minutes.
- Once baked, place a towel in the freezer and put the banana cake on top for 45 minutes. Remove and then let cool completely before frosting.
How to store
Store leftovers, covered in the fridge for up to 4 days.
Other recipes you may like:
Ingredients
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 stick unsalted butter (room temperature)
- 2 eggs
- 3 ripe bananas (mashed)
- juice of 1 lemon
- 1 cup sour cream
- 2 teaspoons vanilla paste or vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- homemade whipped cream
- homemade cream cheese frosting
Instructions
- Preheat oven to 275°F and grease and line a 9" x 13" pan with parchment paper.
- In a small bowl, mash the bananas with a fork and mix in the juice of one lemon. Set aside.
- In a large mixing bowl, using an electric hand mixer, beat the butter, granulated sugar and brown sugar until light and fluffy.
- Add the vanilla paste and one egg and beat until incorporated. Add the second egg and continue to beat until well combined. Add the sour cream and beat until smooth.
- Sift the flour, baking soda and salt together and add to the wet ingredients. Mix until just combined. Using a spatula, fold in the mashed bananas.
- Pour the batter into the baking dish and bake for 50-60 minutes. The top should be golden brown. (Moist crumbs should cling to a toothpick inserted into the center when it's done.)
- Once baked, place a towel in the freezer and put the banana cake on top for 45 minutes. Remove and then let cool completely before frosting.
Notes
To Store: Keep leftovers covered in the fridge for up to 4 days.
Calories per serving: 249kcal
Hk says
Hi,
Is there any way to replace eggs with something else? I would love to try this.
Thanks,
Amy says
Take a look at this article Egg Substitutes It looks like they've done a lot of research on egg replacers.