Banana Cake

Soft, light, and full of banana flavor, this Sour Cream Banana Cake is the BEST banana cake ever! Finished with a thick layer of cream cheese icing, this easy recipe makes an irresistible dessert!

While Peanut Butter Banana Muffins are delicious, Banana Pudding never disappoints, and everyone loves Homemade Banana Bread, NOTHING tops this recipe for Banana Cake.

The Best Banana Cake Recipe

It is a bold statement to claim something is the best. But I don't hesitate for a moment when stating that this is the absolute best recipe for Banana Cake. PERIOD.

This recipe is another family favorite from my Great Grandma. It is sweet. It is full of banana flavor. It is light. It is fluffy. It is EVERYTHING a good cake should be and more.

Everyone I have served this to RAVES over it! In fact, my husband asks me to make this Banana Cake at least once a week and it is easy enough to whip together I wouldn't mind making it weekly--not that I do 😉

Notes on Key Ingredients

• Sour Cream: Be sure to use full-fat sour cream for the best results. Low-fat and reduced-fat sour cream have added stabilizers and extra water content that won't create the same texture or taste.
• Bananas: For the best flavor in this banana cake, select bananas that are be beginning to turn brown and soft to the touch. This recipe uses 1 cup of mashed banana which translates to about 3 small bananas.
• Cream Cheese Frosting: The frosting is a classic recipe made with just cream cheese, butter, powdered sugar, and a bit of milk to thin.

How to Make Banana Cake

Directions for the Cake

• In a large bowl, cream butter and sugar together until light in color and fluffy, this can take up to 5 minutes with a handheld mixer.
• Add the eggs, sour cream, and vanilla to the creamed butter and mix together until combined and creamy.
• Use 2 forks or a potato masher to mash the bananas until broken down and then stir into the butter mixture.

• Over another mixing bowl, sift together the flour, salt, and baking soda. You can simply whisk the dry ingredients together, but sifting helps to break up the baking soda and helps to creates a fluffier cake.

• Gently fold the flour mixture into the butter and sugar mixture until no dry pockets of flour remain. Be careful to not overmix, as overmixing will result in a tough cake. Keep in mind the batter for banana cake is thicker than your standard cake mix batter.

• Evenly spread out the batter into a lightly greased 9x13 pan.

• Bake the cake at 350 degrees Fahrenheit until a toothpick inserted in middle does not come out with wet batter. The top will be light brown--much like the color of banana bread.

• Place the cake on a cooling rack and cool completely before icing. This will take about 30 minutes.

Directions for the Cream Cheese Icing

• In a large mixing bowl, cream together the butter and cream cheese until fluffy and smooth.
• Add in vanilla extract and 1 tablespoon milk and quickly beat again.
• Add 2 ½ cups of powdered sugar and beat until smooth. If needed, add up to 1 tablespoon of additional milk and ½ cup of powdered sugar, a little at a time until you reach desired consistency. You are looking for a thick frosting that is easily spreadable.

• Spread the icing on the cooled cake.

Storage Instructions

Banana Cake is VERY moist and should be refrigerated, even if uniced once cooled. Iced or uniced store the cake, covered with a lid or plastic wrap, for up to 4 days in the refrigerator.

Banana cake also freezes beautifully--even if iced with the cream cheese frosting. To freeze this cake, I suggest baking in a disposable or freezer-safe cake pan. Cool fully and then ice as directed. Cover the cake pan tightly with 2 layers of plastic wrap and then 2 layers of heavy-duty foil. The cake can be frozen for up to 3 months but tastes best if enjoyed within 6 weeks. Defrost in the refrigerator overnight before enjoying.

Pro-Tips for Perfect Banana Cake

• Be sure your butter and eggs are room temperature so that they beat up light and fluffy. This will really keep your cake light and tender.
• Use full-fat sour cream. Sour cream is the secret to making this the very best banana cake recipe ever. It adds moisture to the cake and the acidity from the sour cream activates the baking soda, which in turn causes the cake to rise and be light and fluffy.
• Use overripe bananas. If your bananas don't have brown spots on them, they are not ready to be used for this banana cake. Brown or yellow bananas with brown speckles will yield more sweetness and a more intense flavor.
• Don't overbake or underbake. Every oven is different, hence the variance in bake time. For best results, position a rack in the middle of the oven and fully preheat before baking the cake. Check the cake at 25 minutes. If the cake jiggles, set the timer for an additional 5 minutes. If the cake looks set, test with a toothpick. If the toothpick is dry remove the cake, if it is wet bake for an additional 2 minutes and recheck until fully set.

Recipe FAQs

More Favorite Banana Recipes

• Banana Baked Oatmeal: Oatmeal and banana bread collide in this easy, healthy baked oatmeal recipe.
• Banana Oat Pancakes: These gluten-free pancakes are made in the blender and are tender and perfectly sweet.
• Banana Bars with Chocolate Chips: A healthier spin on this banana cake, these bars are filled with flavor and chocolate.
• Homemade Banana Pudding: A classic recipe for from-scratch banana pudding that everyone loves.

I hope your family and friends enjoy this banana cake as much as my family does. I would love for you to leave a comment and review below.