Perfect Banana Cake recipe
There’s something incredibly cozy about the smell of ripe bananas turning into a warm, tender cake fresh from the oven. This recipe takes me right back to my grandma’s kitchen, where banana cake wasn’t just a dessert—it was a comforting ritual. The cake’s moist, soft crumb combined with that sweet, slightly caramelized banana flavor always made the whole house feel like a big, delicious hug. Trust me, once you make this, you’ll understand why it quickly becomes a family favorite, too. It’s simple, forgiving, and just the right amount of sweet, perfect for just about any occasion where you want a little slice of happiness.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 65–75 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- Optional: ½ cup chopped walnuts or chocolate chips
How I Make It
Step 1:
Start by preheating your oven to 350°F. Grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan. In a bowl, whisk together flour, baking soda, and salt. This dry mix will help the cake rise perfectly and keep it light.
Step 2:
In a large mixing bowl, cream the softened butter and sugar until fluffy and pale—this usually takes about 2-3 minutes with a hand mixer. It’s worth the effort because it traps air that helps the cake stay delicate and tender.
Step 3:
Beat in the eggs, one at a time, then stir in the vanilla extract. Now, mix in the mashed bananas and sour cream until just combined. The batter might look a bit lumpy—that’s totally fine!
Step 4:
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Don’t overmix; you want the batter to stay light. If you’re using walnuts or chocolate chips, fold them in now for extra texture and flavor.
Step 5:
Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it—if it’s browning too fast, tent it with foil halfway through.
Step 6:
Once baked, let the cake cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. This step keeps the crumb from falling apart and helps it set beautifully.
Variations & Tips
- Swap sour cream for buttermilk for a slightly tangier flavor and moist texture.
- Add a teaspoon of cinnamon or nutmeg for warm, cozy spices.
- Mix in shredded coconut or dried fruit for extra chew and sweetness.
- Use overripe bananas for the best natural sweetness and moisture.
- If the cake seems dry, brush the top with a little melted butter while warm.
- For a stunning presentation, dust with powdered sugar or spread with cream cheese frosting.
How I Like to Serve It
This banana cake is perfect for morning coffee or an afternoon snack. I love serving it slightly warmed with a smear of butter or a dollop of whipped cream on top. It’s also a hit at casual gatherings and birthday parties—its subtle sweetness pleases everyone without being overpowering.
Notes
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices gently in the microwave for about 10-15 seconds to bring back that fresh-baked warmth.
Closing: This banana cake never fails to deliver moist, tender slices brightened by real banana goodness—making it a timeless treat that’s as easy to bake as it is to love.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
