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.

Lina

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.