Moist Homemade Banana Cake
A moist and tender banana cake bursting with rich banana flavor, perfect for any occasion. This easy recipe uses simple pantry ingredients and a secret sour cream trick for ultimate softness.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 medium ripe bananas, mashed
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) sour cream
- 1/2 cup (115 grams) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, then lightly dust with flour or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
- Using a mixer or whisk, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Mash bananas thoroughly until smooth and add them along with sour cream to the wet mixture. Mix gently to combine.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain; do not overmix.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool the cake in the pan on a wire rack for at least 30 minutes before slicing.
Notes
Do not overmix the batter to avoid a dense and dry cake. Use very ripe bananas for best sweetness and moisture. You can add nuts or chocolate chips during folding step. For gluten-free, substitute flour with a gluten-free blend containing xanthan gum. For dairy-free, use coconut yogurt and dairy-free butter substitutes.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: banana cake, moist banana cake, homemade banana cake, easy banana cake, banana dessert, comfort food, simple cake recipe