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+ servings

Best Banana Cake

A moist delicious banana cake made from scratch!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 249kcal
Author: Amy Duska

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.

Nutrition

Calories: 249kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 218mg | Potassium: 177mg | Fiber: 1g | Sugar: 30g | Vitamin A: 180IU | Vitamin C: 2.7mg | Calcium: 37mg | Iron: 1.3mg