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 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 will 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, savoring every single bite…. making sure it makes the grade.
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 additional mix of flavors, nuts and other flavor combination. 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 its 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
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Preheat oven to 350 degrees. Grease pan 9×5 inch loaf pan with cooking spray; set aside
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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.
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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
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.
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!
Hi,
This cake is awesome! I just tried it and I love it. Thank you.
Isabelle, thanks for the feedback.
My favorite cake is back to life. Your recipe turned out just perfect Imma, thanks. I pray not to grow too fat oh
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
Please what is the measurement for baking soda in this receipt?
3/4 teaspoon baking soda.
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!!!
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, 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.
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
Can I do without the baking soda? I’m so ready to make this but missing baking soda.
Yes, you sure can.
You didn’t add the flour to the instructions… Do you add the flour with the dry ingredients?
My Bad ! Yes you do.
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 .
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 !!
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!
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
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
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.
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 !
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!
Thanks Imma I really enjoyed the cake. Keep it up
Hi imma, can I substitute butter with oil
Yes, you can. But I prefer butter .