banana cake recipe
If you’ve been craving something sweet, cozy, and foolproof, this banana cake recipe will be your new go-to. It’s moist, flavorful, and topped with luscious cream cheese frosting — the perfect treat for birthdays, family gatherings, or even just a weekday indulgence.
Ingredients
- For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened (room temperature)
- 2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream adds incredible moisture!
- 1 ½ teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas about 3–4 bananas
- For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prep the Oven & Pan (10 minutes)
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking dish or two 9-inch round cake pans.
- Mix Dry Ingredients (5 minutes)
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar (5 minutes)
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add Eggs, Sour Cream, and Bananas (5 minutes)
- Beat in the eggs one at a time.
- Mix in sour cream, vanilla extract, and mashed bananas until well combined.
- Combine Wet & Dry Ingredients (5 minutes)
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
- Bake (30–35 minutes)
- Pour batter into the prepared pan(s).
- Bake until a toothpick inserted in the center comes out clean.
- Cool & Frost (20 minutes cooling)
- Allow cake to cool completely before frosting.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Spread frosting evenly over the cooled cake.
Notes
- Use very ripe bananas for the best flavor.
- Don’t overmix the batter — it will make the cake dense.
- All ingredients should be at room temperature for best results.
- This recipe works as a sheet cake, layer cake, or cupcakes.
- Store frosted cake in the refrigerator for up to 5 days.