The best banana cake is tender, moist, and bursting with banana flavor. It’s finished with a tangy cream cheese frosting and a sprinkle of chopped nuts for texture and contrast.
Ripe bananas are perfect for more than banana bread—they make an excellent cake, too. This recipe bakes the cake low and slow at 275°F so it stays moist and develops deep banana flavor without drying out.
Sour cream in the batter adds extra richness and tenderness, while a touch of lemon brightens the banana taste. The result is a soft, evenly textured cake that pairs beautifully with cream cheese frosting.
Ingredients you will need
- granulated sugar
- light brown sugar
- 1 stick unsalted butter, room temperature
- eggs
- ripe bananas, mashed
- juice of 1 lemon
- sour cream
- vanilla extract or vanilla paste
- all-purpose flour
- baking soda
- salt
How to make banana cake
Overview of the method to make this easy banana cake from scratch.
- Preheat the oven to 275°F and prepare a 9″ x 13″ pan by greasing and lining it with parchment paper.
- Mash the bananas with a fork and stir in the lemon juice; set aside.
- Cream the butter with the granulated and brown sugars until light and fluffy.
- Add the eggs and vanilla, mixing until incorporated, then blend in the sour cream.
- Sift together the flour, baking soda, and salt, then add to the wet ingredients and mix until just combined. Fold in the mashed bananas with a spatula.
- Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is golden and a toothpick comes out with moist crumbs attached.
- After baking, place the cake on a towel chilled briefly in the freezer for about 45 minutes, then allow the cake to cool completely before frosting.
How to store
Store any leftovers covered in the refrigerator for up to four days. Bring slices to room temperature before serving for the best texture, or warm briefly if preferred.
Other recipes you may like:
- banana cream cheesecake
- bananas foster hand pies
- whipped cream
Best Banana Cake
Amy Duska
Pin Recipe
10 mins
55 mins
1 hr 5 mins
Dessert
American
12
249 kcal
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 (optional)
- cream cheese frosting
Instructions
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Preheat oven to 275°F and grease and line a 9″ x 13″ pan with parchment paper.
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In a small bowl, mash the bananas with a fork and mix in the juice of one lemon. Set aside.
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In a large mixing bowl, using an electric mixer, beat the butter, granulated sugar and brown sugar until light and fluffy.
-
Add the vanilla and one egg and beat until combined. Add the second egg and continue to beat, then add the sour cream and mix until smooth.
-
Sift the flour, baking soda, and salt together, then add to the wet ingredients and mix until just combined. Fold in the mashed bananas gently with a spatula.
-
Pour the batter into the prepared pan and bake for 50–60 minutes. The top should be golden brown and a toothpick inserted in the center should come out with moist crumbs attached.
-
After baking, chill a clean towel in the freezer briefly and set the cake on it for about 45 minutes to help stop carryover cooking. Remove and let the cake cool completely before frosting.
Notes
banana cake, sheet cake recipe