Banana Cake Recipe
This banana cake recipe creates a moist, fluffy dessert bursting with banana flavor, topped with creamy cheese frosting. Perfect for beginners or any occasion, it’s a simple, delicious way to use ripe bananas. Ready in under an hour, it’s a crowd-pleaser!
Ingredients
For the Cake:
- 3 ripe bananas mashed (about 1 1/2 cups)
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup sour cream or buttermilk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp ground cinnamon optional
- 1 tbsp lemon juice
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Coat a 9x13-inch baking pan with butter or line with baking paper.
- Mash Bananas: In a small bowl, mash 3 ripe bananas with a fork until smooth. Add 1 tbsp lemon juice to enhance flavor and prevent browning.
- Mix Wet Ingredients: In a large bowl, blend 1/2 cup softened butter with 1 1/2 cups granulated sugar until creamy, about 2 minutes. Add 2 eggs, one at a time, mixing well after each. Stir in 1 tsp vanilla extract and 1/2 cup sour cream.
- Combine Dry Ingredients: In a separate bowl, whisk 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon (if using).
- Make Batter: Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in mashed bananas gently to keep batter light.
- Bake Cake: Pour batter into prepared pan and smooth evenly. Bake for 30–35 minutes, until a toothpick inserted in the center shows no batter. Cool completely in pan.
- Prepare Frosting: Mix 8 oz cream cheese and 1/4 cup butter until blended. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract until smooth. Apply frosting to cooled cake.
Notes
- Tips for Moist Cake: Use ripe bananas with brown spots for sweetness. Don’t skip sour cream for extra moisture. Check doneness at 30 minutes to avoid overbaking.
- Variations: Add 1/2 cup chopped walnuts for crunch, 3/4 cup chocolate chips for sweetness, or use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option. For gluten-free, swap flour with a 1:1 gluten-free blend.
- Storage: Store unfrosted cake in an airtight container at room temperature for 2 days, frosted cake in the fridge for 5 days, or freeze unfrosted cake for 3 months.
- Calories: 350 kcal
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Sugar: 35g
- Protein: 5g
- Sodium: 250mg