This is a very moist & flavorful banana cake that has the taste of banana bread. Very yummy!!
A+ Babana Cake
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 2 3/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 1/2 Tblsp vanilla
- 5-6 very ripe, medium size bananas
- Preheat oven to 350 degrees. Grease baking pans and line pan bottoms with parchment paper. In large bowl, combine flour, baking soda & salt. Peel bananas & mash them in a seperate bowl. Set bananas & flour aside. Combine butter & sugar in a large bowl & cream on medium speed until smooth. Add eggs, sour cream & vanilla & mix until thoroughly blended. Add the flour mixture, 1 cup at a time, mixing on low speed. Stir in bananas, so as not to overmix. Pour batter in pans. Bake 9″ pans 1 hour or until toothpick inserted in middle of cake comes out clean. If making 1/2 sheet pan, bake 45 min., or until toothpick inserted in middle of cake comes out clean. Remove from oven when done & allow to cool 15-20 minutes. To remove cake from pan, run knife or metal spatula along sides of pan. Turn cake out onto cooling rack & remove parchment paper from bottom. Allow to cool completly before icing. This cake tastes even better the next day!
Can I just say ... this recipe is delicious! It went down a treat with the family.
what kind of icing would you use on this cake? and have you ever added Choc chips?
I've made the cake with honey buttercream, as well as passionfruit buttercream. Both were great! I'm going to make it again soon with passionfruit for a birthday cake. I've never made it with chocolate chips, but would imagine it would be great :)
would I need to doulbe this recipe for a 11X15 pan? and which icing is the best?
This cake did not turn out well for me at all.
this cake is delicious! I've try it several times. thank you for sharing the recipe.
OMG this is the best cake ever!!! I made cupcakes out of this and they were DEVOURED! Very moist and light, not dry and dense like most banana cake recipes. This one's a keeper!
I just made this cake for a friend's birthday...whipped chocolate ganache filling and I made SugarShack's buttercream with chocolate....was a totally awesome cake...light, fluffy, and moist. Will definitely make it again.
Absolutely love this!!!!! I had been looking for a perfect banana cake receipe and this is it. I am making it again with a fresh strawberry filling.
I made this for my sister's shower. In a house full of women who all love banana cake--this was a hit! My aunt even asked for the recipe! I have replaced my grandmother as the baker. I wish I had her old recipes--but I am building my own! Thanks so much!
This was my first time trying a banana cake and it was really good. I wasn't sure what to expect but it was really just a cake version of banana bread. YUM
I have made this cake twice and its the 4th or 5th banana cake recipe I have tried. Its a hands down winner. Its great for cupcakes too.
I made this as cupcakes. They are very moist, but seemed a little denser than the normal box mixes I use. (Did I overmix?) But anyway, they were delicious and had a lovely buttery flavor. I added walnut and chocolate chips to some of them.
It made 10 cups of batter and 37 cupcakes filled with a 1/4 cup ice cream scoop...if I hadn't overfilled a few, I'm sure I would have got the full 40 cupcakes out of it. I baked at 350, center rack for 25-27 min, until golden brown. (I hope others find this info useful, as yield info is lacking from the original recipe.)
The batter didn't seem to rise as much as I am used to with doctored box mixes.. 1/4 cup was just enough to get me nice domed tops on the cupcakes, but usually 3 tbsps is enough.
I made this cake yesterday and it was awsomely moist and delicious! I added chopped walnuts to my batter. I will never use another banana recipe this is the boss.
I made cupcakes with this recipe and I am so glad I took a chance and tried it. I haven't frosted them yet but I did eat one and it was great!! It was light and fluffy and even though I only used 4 bananas they still taste like banana cupcakes. I plan to frost them using a honey buttercream frosting. I am so glad I took the risk...this will definitely be added to my collection. Thanks for sharing.
Great when you want to pretend your cake is healthy. I prepared a layer cake filled with Peanut Butter Dream Buttercream (everyone loved this) as well as cupcakes - both baked very nicely.
So good! I just made this recipe, and it came out really delicious! I cut the recipe in half and got 20 cupcakes out of it (Bake at 350 degrees for 17-19 minutes, and check center with toothpick for doneness). Highly recommend pairing this with "The BEST Chocolate Peanut Butter Frosting!!!" Can't wait to hear everyone's reactions at tonight's 4th of July party :-)
Just made this and have one 7in and 5in squares plus 2 4in rounds (still have some batter left over that I can possibly get another 4in round out of) in the oven right now. If the batter is any indication of how good this cake is then I'll have my go to banana cake recipe! :-) Thanks for sharing and I'll let you know how they turn out!
So, I finally got to taste the cake and it's delicious!! Only one small adjustment I may make next time. I think I'd add a bit more salt, maybe take it to possibly 1tsp since the recipe uses unsalted butter. Otherwise great recipe! I paired it with the caramel sauce filling recipe from this sight and it's out of this world good!! No need to look for another recipe, this one's a keeper :-)
instead of using 23/4 cups of sugar i used 1 3/4 cup of sugar and it was still sweet and really nice....thanks for sharing this recipe
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