I love making this soft and moist banana cake whenever I have ripe bananas sitting on the counter. The texture is tender, the flavor is rich with banana sweetness, and the whole cake feels comforting and homemade. I often prepare it for family gatherings or simply as a cozy treat to enjoy with coffee or tea. It is easy to make, reliable, and always disappears quickly.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry ingredients and turns overripe bananas into something truly special. I like how the cake stays moist for days, thanks to the bananas and sour cream. The batter comes together quickly, and I can easily customize it with nuts or leave it plain. Every time I bake it, the kitchen fills with a warm, sweet aroma that feels like home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
Directions
I start by preheating my oven to 350°F (175°C) and greasing and flouring a 9×13-inch baking pan. In one bowl, I sift together the flour, baking soda, and salt.
In a large bowl, I cream the butter and sugar until the mixture looks light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the mashed bananas and vanilla extract.
Next, I alternate adding the dry ingredients and the sour cream to the banana mixture, mixing just until everything is combined. If I am using walnuts, I gently fold them in. I pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes. Once baked, I let the cake cool in the pan on a wire rack before slicing.
Servings And Timing
I usually get about 12 servings from this cake. The preparation time is around 15 minutes, and the baking time is 25 to 30 minutes. From start to finish, I have the cake ready in just under an hour, making it perfect for both planned desserts and last-minute baking.
Variations
I sometimes swap the walnuts for chocolate chips when I want a sweeter version. I also enjoy adding a pinch of cinnamon or nutmeg to the batter for a warm spice note. When I want a lighter texture, I replace half of the butter with vegetable oil. This recipe adapts easily to whatever I am in the mood for.
Storage/Reheating
I store the banana cake in an airtight container at room temperature for up to two days. If I want it to last longer, I refrigerate it for up to five days. When reheating, I warm individual slices in the microwave for about 10 to 15 seconds to bring back the soft, moist texture.
FAQs
Can I Use Frozen Bananas For This Cake?
I often use frozen bananas that have been thawed and drained slightly. They work perfectly and add great flavor.
How Do I Know When The Cake Is Done?
I check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I Make This Cake Without Nuts?
I frequently make it without nuts. The cake is just as soft and delicious on its own.
Can I Bake This In A Different Pan?
I sometimes use two 9-inch round pans, adjusting the baking time slightly and checking for doneness earlier.
Can I Freeze Banana Cake?
I freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to three months.
Conclusion
This soft and moist banana cake is one of my favorite ways to use ripe bananas. I love how simple it is to prepare and how consistently delicious it turns out. Whether I serve it for dessert, a snack, or even breakfast, it always brings comfort and satisfaction with every bite.
This soft and moist banana cake is an easy and comforting treat, made with ripe bananas and sour cream for rich flavor and tender texture. Perfect for using overripe bananas, it’s great for any occasion and stays moist for days.
Total Time:45 minutes
Yield:12 servings
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 4 medium)
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Stir in mashed bananas and vanilla extract.
Add dry ingredients alternately with sour cream, mixing just until combined. Fold in walnuts, if using.
Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool in the pan on a wire rack before slicing and serving.
Notes
Replace walnuts with chocolate chips for a sweeter version.
Add a pinch of cinnamon or nutmeg for warmth.
Swap half the butter with oil for a lighter texture.
Use thawed frozen bananas with excess liquid drained.
Can be baked in two 9-inch round pans with adjusted bake time.
