Moist Banana Cake – ridiculously moist, fluffy and full of wonderful flavors. With only 10 minute of prep time, this makes a great breakfast treat, too. Super easy, stick-to-the-back of your fork moist and sweet but not overpowering!
I have been on a quest for an excellent banana cake recipe; one that is light, moist and can be whipped up in less than no time.
I have to say, it has not been a very difficult task for me because I have my little assistant (my son) – who diligently helps me with the taste test while savoring every single bite.
I always have one or two bananas in a bunch that get too ripe for my liking, so I leave them in anticipation of them getting really speckled. Moist Banana Cake should be made with overripe bananas, going black on the outside and getting soft inside. The more spotty bananas you have, the sweeter it is. Sweet, but not overpowering.
After trying numerous versions for banana cake some more involved than others, I came across this recipe from the Cake Bible. It is everything I seek in a banana cake- moist, light and appetizing.
Ahhh the sweet smell of success!!
This recipe also leaves room for an additional mix of flavors, nuts and other flavor combinations. This is probably the most dependable banana cake so far. I really can’t remember a loaf that didn’t produce good results.
This cake is simple to make and comes together in a short time. It is a spur of the moment cake. A cake that’s so great for breakfast or when unexpected guests come knocking at your door.
Dust it with powdered sugar as it cools for a sweet, decorative finish or not. You’ll love it even on it’s own! Want more cakes in your life? I got your back. Check my other delectable cake recipes HERE.
Go grab a fork and dig in shamelessly. 😉
Watch How to Make It
Tips and Notes:
- No sour cream? You can substitute it with Greek yogurt, plain yogurt or buttermilk.
- You may substitute the cake flour with all-purpose flour, though there’d be slight difference with the texture.
- Store baked cake tightly and refrigerate for up to 3-4 days.
- You can also top this with Cream Cheese Frosting if you’re into frosting. You can get my cream cheese frosting HERE.
Moist Banana Cake - ridiculously moist, fluffy and full of wonderful flavors. With only 10 minute prep time, this makes a great breakfast treat, too. Super easy, stick-to-the-back of your fork moist and sweet!
- 2 large bananas
- ¼ cup sour cream
- 2 large eggs
- 1 tablespoon grated lemon or lime
- 1 tablespoon vanilla
- 2 cups sifted cake flour
- ¾ cup sugar plus 2 tablespoon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoon unsalted butter
- Preheat oven to 350 degrees. Grease pan 9×5 inch loaf pan with cooking spray; set aside
- In a small bowl, mix together mashed bananas, sour cream with a potato masher. Then mix in eggs, lemon zest and vanilla until smooth; set aside
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In a stand mixer, blend together all the dry ingredients - Flour, sugar, baking powder, baking soda and salt.
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Then, add butter to the dry mixture until fully incorporated. Gradually add wet ingredients.
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated.
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Scrape down sides and ppur batter into the pan and spread evenly.
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Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and then remove it from the pan to serve
This recipe has been updated with new pictures and video
Really good banana cake! And it looked exactly like on the photo
I did it and took some for my workmates. Absolutely beautiful. Its so soft and moist i think its the sour cream.
Very easy recipe
Agree. The sour cream makes it extra special
I tried this today and my goodness, it taste perfect. This is the first time I am baking anything and I feel like a pro. The cake is so rich and soft, not like other hard cakes I have tasted. Thank you so much for this recipe.
My pleasure Alison! So happy to hear this worked out well for you. Thanks for the feedback.
Wow!
Usually so disappointed by ‘easy’ banana bread recipes – they always come out dry and dull and seem like a waste of good ingredients. And the two banana loaf recipes I make that are great – both require quite a lot of time and effort.
Had two overripe bananas and wanted something easy – so made this just as the recipe says.
Fantastic! Moist and really wonderful banana flavour – definitely will make again!
Oh – I did add two minor things…
Buttered my loaf tin and then coated it with some fine cornmeal/polenta – helps stop sticking – and gives a lovely little crunchy texture to the outside. And I sprinkled some Demerara sugar on the top before it went into the oven – more crunch! Great contrast to the tender loaf.
Thank you!
Hi Ron,
Am loving all your tips you’ve shared, appreciate you taking time out to do this . Cant wait to try it out!
Thanks so much!
Thank you for the recipe. I made the banana cake today ( reduced sugar to 120g and doubled the quantity of banana) and it tasted yummilious.
Awesome! Thanks for the feedback, Jennifer!
Hi immaculate. Thank you for the guidelines on how to make banana cake.i had tried banana cake before but it was raw but using your recipe it came out amazing i made it yesterday. God bless.
Hi, I have tried this recipe twice but I’m not sure where I am going wrong with the baking- the cake tester comes out clean and pulls away from the edges nicely. But when I slice it’s still looking raw the banana/dough ish if you understand me? I don’t know what to do. Really upset.
Hi Sumi,
So sorry to hear about this . I can’t say for sure without actually being there. However, double check your ingredients , make sure is accurately measured . The banana should be about a cup when mashed .
Hope this helps.
I found out the hard way that the banana must be mashed and not beaten. The banana must not be runny or it clogs the cake and makes it look raw.
maybe try additional baking powder? I forgot the baking soda and powder the first time I made this (DUH!) and it had that look to it of raw banana dough… maybe it has to do with your elevation or the humidity in your area.
Best banana bread recipe ever!
Thank you so much for sharing
Best recipe!
I used half cup buttermilk and a half cup of milk and it still good.
I added some crushed macadamia and pecan nuts. I loved it. I am wondering how this cake will taste if it were gluten free.
I tried this recipe but it was too sweet for me
Sorry to hear about that. Next time cut down on the sugar. Also keep in mind some bananas are sweeter than others.
Hi Imma
Best banana bread recipe ever… Thank you very much .
Amazing, it’s turned out the best of banana cakes I have tried so far, thank you.
Loads of love
From India
have tried your recipe. excellent! thank you so much for sharing it with us..
I just tried this recipe, I cannot wait to see the end results
Great recipe. Perfect every time.
Great recipe Imma. I never used to bake just your cup measurement won my hear. I have tried it so many times my family and friends love and enjoy it. and I am really pleased with my result . I bake it to my church every time and they are like oooh Alys banana bread is so nice.
Thanks for your recipe. Can you put up a chocolate cake recipe please. Thanks
Chocolate cake? Am going to work on it, can’t resist chocolate. So happy to hear it worked out well for you. Thanks for taking for taking the time to share this with us.
Great recipe! Lime is a really nice touch. I added 1.5 teaspoon of cardamom and it works really well together.
Hi Imma, I’m not a very good nor frequent baker, I have never baked banana cake, googled moist banana cake, your cake looked the yummiest, tried it and it was a big success! I’m raring to have another go at baking it again. Thank you for sharing this recipe!
Is the butter melted? If not how do you incorporate it to the flour?
It’s room temperature, I mix using a hand mixer.
Hi Imma,
Just wanted to say thank you for this recipe, it’s a hit and now a firm family favourite 🙂 already baked multiple times.
Thank you 🙂
You’re very much welcome, Nens! Glad it was a it to your family. Thanks for taking the time to let me know. 🙂
I just tried this,added a little extra yogourt to mine ,your recipe is amazing
Thank you for trying it out, Pearl! Glad you love it. 🙂
Hie Imma. : ) How many degrees should I bake this cake?
Thanks
Hi, Othana. Bake it at 350 degress F.
That’s 180 degrees Celsius
I hv baked the cake. Unfortunately the top is cook but bottom of cake very dense & not spongy as per You Tube video. Mind to advise what could gone wrong. I hv use long satay stick to check & no wet sticky dough were stuck to the stick.
I’ve baked this but I substituted plain flour for self raising and added a little bicarbonate to it. Tasted amazing! Came out light and fluffy. Next time I will up the bananas.
Thank you
Thank you for sharing some tips, Chinniel! Glad it turned out good for you. 🙂
Hi Imma, if I want to sub the buttter with oil, what should the measurement be? So excited to try this one today. I know this is going to be yet another hit with the family. You make me look good in my kitchen Lol. Thanks for all the wonderful receipes. Keep up the great work.
Hi imma, can I substitute butter with oil
Yes, you can. But I prefer butter .
Thanks Imma I really enjoyed the cake. Keep it up
Omitted the sour cream used 5 ripe banannas and added black walnuts…. this cake is soooo yummy! I had to wrap if up because I couldn’t stop eating it so moist and tasty Thanks for sharing
Great! Thanks for the feedback!
I absolutely love your recipes made quit a few and I love it , any time I need inspiration to cook something new I always use your recipes thanks
Aww..Thanks Zivile! So happy that you would take some time out to let me know !
Am excited about this cake, unfortunately my oven goes up to 250 degrees..is that too bad, will it flop?
Sorry ! I can’t say for sure . I haven’t tried it using 250 degrees yet.
That is because your oven is in Celsius. Just bake it at 180C.
Imma you are a kitchen genius. Best banana cake I ever made. I did not have sour cream ,but substituted with yoghurt and lemon juice. Thanks dear
I make this at least once a week. It is delicious and my babies love it.
It sure is ! We fight over the last piece-every single time. Glad it worked out well you
Hi!
I really want to make this cake but I am skeptical about it getting the rise and moist it needs. What are the main ingredients needed for such?
Hi Niki! The ingredients are listed – for best results measure the ingredients accurately . Thanks!
Excelent!!! Awesome cake, My mother will make this cake on my daughter’s birthday, which is helding on next month. Because she loves her very much.
I bet she’s going to love it !!
Realy love ur cooking and baking please can I have a school u know to learn more wat is sourcream
Sour cream is cream that is mixed with other ingredients and left to sour. You can easily substitute it with plain yogurt .
You didn’t add the flour to the instructions… Do you add the flour with the dry ingredients?
My Bad ! Yes you do.
Can I do without the baking soda? I’m so ready to make this but missing baking soda.
Yes, you sure can.
Yes I did it’s was perfect
Can i use all purpose flour? What’s the sub for sour cream cause two of my family members are lactose .
You sure can. leave out the sour cream
Hi, Imma, can i use skimmed milk in the place of the sour cream
Skimmed milk will do. Not as much flavor. Yogurt is better if you have any.
you are my cooking, baking and grilling fairy. Keep up the great work. Representing LESANS big time.loved this cakey recipe!!!!
Yeah!!! Thank you so much Eileen.
Hi Imma,cant it be done without baking powder.What is sour cream?Thks!
You have to include baking powder. That’s what makes it rise. Sour cream is cream that is sour- no jokes here. You can replace with yogurt. Makes cake moist .
Hi Imma, can I bake it without baking soda? I have baking powder though. Thanks
Yes you can.
Happy Holidays!!!
Please what is the measurement for baking soda in this receipt?
3/4 teaspoon baking soda.
The banana cake looks very delicious. Can’t wait to try it.
Do you have a recipe for pound cake (plain cake).
I have been flipping recipes around but don’t seem to get it right.
Thanks
My favorite cake is back to life. Your recipe turned out just perfect Imma, thanks. I pray not to grow too fat oh
Hi,
This cake is awesome! I just tried it and I love it. Thank you.
Isabelle, thanks for the feedback.
This looks delicious! I saw some overripe bananas in my fruit bowl this evening and wondered what I could make with them tomorrow. I think this recipe is it! (Saw this recipe on Foodgawker!)
Andi,the bananas would be great with this recipe. I know you would enjoy it.Thanks for stopping by!
The banana cake was awesome, everyone loved it. Thanks a lot Imma, your recipes are so good.
I just love this banana cake kelsey, can’t tell you how many times I have baked it this week.