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Banana Cake Recipe

A moist banana cake recipe made with ripe bananas, sour cream, and cream cheese frosting. Learn the secrets to baking a soft, fluffy banana cake from scratch and avoid the 7 most common mistakes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Banana Cake
  • 3 large ripe bananas mashed
  • 2 cups 250g all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon optional
  • ½ cup 115g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • ¼ cup 55g light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup 120ml sour cream or full-fat Greek yogurt
For the Cream Cheese Frosting
  • 8 oz 225g cream cheese, softened
  • ¼ cup 60g unsalted butter, softened
  • 2 cups 240g powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
  2. Mash ripe bananas until smooth with a few small lumps remaining.
  3. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. Cream butter, granulated sugar, and brown sugar until pale and fluffy.
  5. Add eggs one at a time, then mix in vanilla extract.
  6. Stir in mashed bananas and sour cream until combined.
  7. Fold dry ingredients into wet ingredients until just combined.
  8. Divide batter between prepared pans.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and mix until creamy.
  12. Frost the cooled cake and serve.

Notes

  • Use heavily spotted or black bananas for the best flavor.
  • Do not overmix the batter after adding the flour.
  • Allow the cake to cool completely before frosting.
  • Store leftovers in the refrigerator for up to 5 days.
  • This banana cake recipe can also be baked in a 9×13-inch pan.