Banana Cake Recipe
American · Dessert · 55 min total
A moist and tender banana cake that's perfect for using up overripe bananas. Topped with a simple cream cheese frosting.
15
min prep
min prep
40
min cook
min cook
10
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla and mashed bananas.
- Alternately add flour mixture and sour cream to banana mixture, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
- For frosting: Beat cream cheese and 1/4 cup butter until smooth. Add powdered sugar and 1/2 teaspoon vanilla; beat until creamy. Spread over cooled cake.
Tips
- Use very ripe bananas with brown spots for best flavor.
- Store frosted cake in the refrigerator for up to 3 days.
- For a nutty variation, fold in 1/2 cup chopped walnuts.
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