Sour Cream Banana Cake
This sour cream banana cake is soft, moist, and perfectly balanced with a rich cream cheese frosting. It’s a classic, dependable dessert that works just as well for family gatherings as it does for everyday baking.
Sour Cream Banana Cake
A tender banana cake made with sour cream for extra moisture and topped with a smooth cream cheese frosting. A simple, classic dessert that’s easy to make and always a crowd favorite.
Ingredients
- 1/4 cup butter softened
- 1 cup granulated sugar
- 1 cup mashed banana
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 ounce cream cheese room temperature
- 1 teaspoon vanilla extract
- 1 dash salt
- 3-4 cups powdered sugar
Instructions
Instructions
- Preheat oven to 325°F. Grease a 9×13-inch baking pan and set aside.In a large mixing bowl, cream together the butter and sugar until light and fluffy.Add eggs, mashed bananas, and vanilla extract. Mix until well combined.In a separate bowl, whisk together flour, baking powder, baking soda, and salt.Add dry ingredients to the wet mixture alternately with the sour cream, mixing just until incorporated.Pour batter evenly into the prepared pan.Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.Allow cake to cool completely before frosting.
To Make Frosting
- In a mixing bowl, beat butter and cream cheese until smooth and creamy.Add vanilla and salt; mix well.Gradually add powdered sugar until frosting reaches desired sweetness and consistency.Spread evenly over cooled cake.
Notes
- Use very ripe bananas for the best flavor and moisture.This cake stores well in the refrigerator for up to 4 days.The frosting can be made ahead and refrigerated; allow it to soften slightly before spreading.This recipe also works well baked in two round cake pans—adjust baking time as needed.
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