banana and sour cream cake recipe

Written ByJenny Smyth Posted on
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The Best banana and sour cream cake recipe

I’m so excited to share this classic banana and sour cream cake recipe with you all today! This recipe has been a staple in my household for years, and it’s a favorite among my family and friends. The moist and fluffy texture, combined with the sweetness of the bananas and the tanginess of the sour cream, makes for a truly delicious treat.

I love making this cake for special occasions, like birthdays and holidays, but it’s also perfect for a quick dessert or snack during the week. The best part? It’s incredibly easy to make and requires minimal ingredients, making it a great option for busy home cooks like myself.

One of the things I appreciate most about this recipe is the use of sour cream as a substitute for buttermilk. Not only does it add moisture and tenderness to the cake, but it also gives it a lovely subtle tang that complements the bananas perfectly. And let’s not forget about the health benefits – using sour cream instead of buttermilk reduces the amount of saturated fat in the cake while still maintaining its rich flavor.

Another reason I adore this recipe is that it’s incredibly versatile. I’ve made it with different types of bananas, from ripe to overripe, and even added in some chopped nuts or chocolate chips for added texture and flavor. The possibilities are endless!

Whether you’re looking for a comforting dessert or a special treat to impress your guests, this banana and sour cream cake recipe is sure to become a favorite in your household. So go ahead, give it a try, and let me know what you think! I’d love to hear your feedback and any variations you come up with.

And don’t worry if you’re new to baking – this recipe is easy enough that even a beginner can produce a beautiful and delicious cake.

Banana and Sour Cream Cake

4.6 from 1804 votes

This moist and tender cake combines ripe bananas with tangy sour cream for a rich flavor. It is perfect for breakfast, dessert, or an afternoon snack.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large)
1/2 cup sour cream

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Stir in the mashed bananas and sour cream until just combined; the batter may look slightly curdled.
7Gradually add the dry ingredients to the wet mixture, stirring with a spatula until no streaks of flour remain.
8Pour the batter into the prepared pan and smooth the top with the spatula.
9Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10The top should be golden brown and spring back when lightly touched.
11Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
12Serve at room temperature or slightly warm.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 310mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For extra flavor, fold in 1/2 cup of chopped walnuts or chocolate chips before baking. Use very ripe bananas with brown spots for the best sweetness and moisture. Store the cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Banana and Sour Cream Cake Works

This banana and sour cream cake recipe is truly one of my favorites – not only is it incredibly easy to make, but it’s also packed with nutrients thanks to the use of bananas and sour cream.

One of my go-to storage ideas is to keep leftover slices in an ice cube tray for up to 3 days – simply thaw at room temperature when ready to serve.

When reheating frozen cake slices after thawing overnight in the refrigerator works beautifully too – just microwave them until warm before serving.

❓ Frequently Asked Questions About Banana and Sour Cream Cake

Q: What type of bananas should I use for this recipe?

A: You can use either ripe or overripe bananas for this recipe, depending on your preference. If you want a more subtle banana flavor, use slightly underripe bananas. If you want a stronger banana flavor, use overripe bananas.

Q: Can I substitute the sour cream with regular yogurt?

A: While you can substitute the sour cream with regular yogurt, keep in mind that it will change the flavor profile of the cake slightly. Sour cream adds a tangy flavor that complements the bananas perfectly.

Q: How do I store leftover cake?

A: Leftover cake can be stored in an airtight container at room temperature for up to 3 days or wrapped tightly in plastic wrap and placed in the refrigerator for up to 5 days.

Q: Can I freeze this cake?

A: Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil before freezing.

Q: How do I reheat frozen cake?

A: To reheat frozen cake, simply thaw it overnight in the refrigerator before reheating it at room temperature or by microwaving individual slices until warm.

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