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.
Banana Cake
Ingredients
- 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
Instructions
- 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
- In a stand mixer, blend together all the dry ingredients - Flour, sugar, baking powder, baking soda and salt.
- 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.
- Scrape down sides and ppur batter into the pan and spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and then remove it from the pan to serve
Nutrition Information:
This recipe has been updated with new pictures and video
Viera says
I try it it is delicious, thank you for the recipe , I love watch your videos and try to bake your recipes
Immaculate Bites says
Thank you, Viera!
Chocolate Gelato Lover says
If I only have one banana what should I do?
Immaculate Bites says
Hi! If you only have 1 large banana, you may do half of the recipe measurements and have half of the serving. Let me know how it turns out. Enjoy! 🙂
Davis says
Amazingly Moist! This recipe is the best one I have ever made. I can’t wait to let others try it out and enjoy. You’re recipes never fail.
Esther says
Girl!!!!
I loooovvveee this recipe!!!
(I’m literally screaming )
It’s amazing! The cake is soft, moist and so fluffy! It lasted four days in my house(I insisted on controlled amounts of dessert) and still tasted amazing!
I however feels it’s tricky to know the exact size of bananas you talked about, so I tried to cups of mashed bananas and it clearly came out amazing. I also used buttermilk instead of sour cream.
Thanks again!
ImmaculateBites says
YESS! Thanks so much!
Aoi Browning says
This is THE BEST Banana cake recipe ever. I’ve been tried so many recipes for years, but I haven’t met ” this is it” recipe until I found yours! This is amazing and while my family love it too. I love the richness banana flavor and moistness. I always add litt bit extra bnanans, sometimes I don’t have lemon zest but it always came out so good! I am baking a very first Banana cake of the year!
Thank you so much for sharing this amazing recipe!
ImmaculateBites says
Woohoo!Thanks so much
Chloé says
Easy and simple to make. The best banana cake I have made. I topped it with caramel treat for an extra sweet finish! Definitely saving this recipe.
ImmaculateBites says
Glad to hear this . Thanks so much.
T in E17 says
Very yummy. Mine is a bit salty, not sure what I did wrong, but still tastes very nice. Very soft/light cake. Might have another slice to check on that saltiness…
ImmaculateBites says
Yes please do. It its not salty at all.
T in E17 says
It’s a first for me and it’s in the oven.
Unusual way of incorporating the butter I thought, but holding thumbs.
Teresa G says
This is the best banana cake recipe ever.
Imma Adamu says
Thank you, Teresa!
Adelaide says
This recipe is so versatile it’s unbelievable! I’ve never made it with the original ingredients(always used all purpose flour and buttermilk and I’ve rarely used lemon rind) and all the loaves come out perfect everytime. Last variation was with chocolate and almonds and my husband loved it! I now want to sample your other recipes!
ImmaculateBites says
Please do . Glad to hear it works out every single time.
Bea says
Tried the recipe and it was a great success. Not too sure about the ¾cup of sugar as indicated, I reduced it to ½ cup and it was still quite sweet. Happy to finally find a recipe that I can settle on.
ImmaculateBites says
Glad it worked well for you. Thanks for the feedback.
Avril says
It turned out great I added cinnamon powder …yummy , moist and fluffy.
Thanks!
ImmaculateBites says
Fantastic!! Glad you loved it, Avril. Thanks for stopping by!
Maimuna says
Hi Imma, this cake always comes out beautifully, my kids love it. Can I use this recipe to make cupcakes?
ImmaculateBites says
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.
Aoi Browning says
This is THE BEST Banana cake recipe ever. I’ve been tried so many recipes for years, but I haven’t met ” this is it” recipe until I found yours! This is amazing and while my family love it too. I love the richness banana flavor and moistness. I always add litt bit extra bnanans, sometimes I don’t have lemon zest but it always came out so good! I am baking a very first Banana cake of the year!
Thank you so much for sharing this amazing recipe!
Luz says
Can i replace all the sugar with stevia& still achieve the same moist result
ImmaculateBites says
Hi Luz. Unfortunately, I haven’t tried making this cake with stevia.
Candy says
Can I use pancake flour for this recipe?
Nyree says
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!
ImmaculateBites says
Awesome!! I am so glad this turned out great for you, Nyree :)!
Cynthia says
Hi can l have the ingredients in grams please
ImmaculateBites says
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!
Juhi says
What can replace with eggs ?
ImmaculateBites says
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 :).
Vee Ndungu says
Great recipe. I tried it and the cake is awesome, I love it
ImmaculateBites says
Awesome! I am so glad you loved it, Vee 🙂 .
Bola Yusuf-Oyeniyi says
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?
Bola Yusuf-Oyeniyi says
Sorry never mind, I just saw the tips.
ImmaculateBites says
Do you have yogurt? If not leave it out entirely
Lovelace says
Hi, can I use dark brown sugar for this?
And can I add Banana Flavor also? If ever, how much should I put?
ImmaculateBites says
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 :).
Tracy says
I’m looking to try your recipe, what if I use self raising flour instead?
ImmaculateBites says
Hi Tracy. That will work just fine :).
RACHEL NASASIRA says
Receip looks easy. Though dont have oven and intend to use local means preheated sand.
Imma Adamu says
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!