Banana Cake
This banana cake is incredibly moist and flavorful, made with ripe bananas and creamy sour cream, making it a perfect dessert for any occasion.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper, the better for flavor.
- 1/2 cup butter, softened Be sure to leave it out to reach room temperature.
- 1 cup sugar Feel free to substitute with brown sugar for extra depth.
- 2 large eggs Room temperature for easier mixing.
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
- 1 1/2 cups all-purpose flour Measure correctly for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or yogurt Can substitute with cream cheese for a richer cake.
- Frosting of your choice Cream cheese is a classic pairing, but buttercream is delightful too.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream together the butter and sugar in a large bowl until light and fluffy—about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, ensuring they are well combined. Then stir in the vanilla extract.
- Add the mashed bananas to the mixture and stir until combined.
- In another bowl, whisk together the flour, baking soda, and salt so the leavening is evenly distributed.
- Gradually add the dry ingredients to the banana mixture, alternating with the sour cream, mixing until just combined. Pro Tip: Do not overmix!
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before frosting it.
- Frost with your choice of cream cheese or buttercream frosting.
- Serve and enjoy!
Notes
Ensure all your ingredients are at room temperature. Store leftovers in an airtight container. Cake can be made in advance; frost before serving.