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
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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
It turned out great I added cinnamon powder …yummy , moist and fluffy.
Thanks!
Fantastic!! Glad you loved it, Avril. Thanks for stopping by!
Hi Imma, this cake always comes out beautifully, my kids love it. Can I use this recipe to make cupcakes?
Hi Mainuna! This recipe is always a hit with kids :). And yes, you can absolutely use this recipe to make cupcakes. Adjust baking time to 30 minutes or until a toothpick inserted in the center comes out clean.
Can i replace all the sugar with stevia& still achieve the same moist result
Hi Luz. Unfortunately, I haven’t tried making this cake with stevia.
Can I use pancake flour for this recipe?
This is such a wonderful recipe! I did not have any butter so I used oil. I did not have any lime so I used the zest of a clementine. I did not have sour cream so I used yogurt. I also place the batter in a Bundt pan. Thank you for the inspiration! It turned out great!
Awesome!! I am so glad this turned out great for you, Nyree :)!
Hi can l have the ingredients in grams please
Hi Cynthia. Use the following measurements;
62 grams sour cream
250 grams sifted cake flour
150 grams sugar plus 2 tablespoon
141 grams tablespoon unsalted butter
Keep the other measurements the same. Hope this helps!
What can replace with eggs ?
Hi Juhi! You can replace the eggs in this recipe with either of the following:
– 1/2 cup of mashed bananas OR;
– 1/2 cup of unsweetened applesauce OR;
– 1/2 yogurt or buttermilk.
Hope this helps :).
Great recipe. I tried it and the cake is awesome, I love it
Awesome! I am so glad you loved it, Vee 🙂 .
Hi, I’m trying to make this but I don’t have sour cream. What can I substitute or can I leave it out entirely?
Sorry never mind, I just saw the tips.
Do you have yogurt? If not leave it out entirely
Hi, can I use dark brown sugar for this?
And can I add Banana Flavor also? If ever, how much should I put?
Hi Lovelace. Yes, you can use brown sugar. It will make it really nice and even more moist, but it might be a little denser than if made with white sugar.
Yes, you can add about 1 teaspoon of Banana Flavor. Do let me know how it works out for you :).
I’m looking to try your recipe, what if I use self raising flour instead?
Hi Tracy. That will work just fine :).
Receip looks easy. Though dont have oven and intend to use local means preheated sand.
Back in the day in Africa, we used that too. It works fine but make sure the flame underneath the pot isnt too hot. it may take a couple of tries but it will come out just great!