Banana Cake
Making this moist, sweet, and tangy Banana Cake is easy. It’s a great recipe for picnics, potlucks, and parties. And if you like banana bread, this recipe is for you!
It’s a delicious dessert cake made with ripe bananas and topped with a tangy sour cream frosting.
Banana Cake Recipe Highlights
- Easy to make with simple pantry staples
- Uses sour cream in both batter and frosting for extra richness
- Great use for overripe bananas
- Feeds a crowd with one 9×13-inch cake
- Perfect for potlucks, brunches, or afternoon snacks
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BANANAS – The bananas are the star of this recipe. And this is a great recipe to use up those overripe bananas.
FLOUR + LEAVENING AGENTS – All-purpose flour works great. We’ll use baking powder and baking soda as leaving agents for this recipe. The baking powder lifts the cake, and the baking soda makes the banana cake extra tender.
SUGAR – For the batter, you’ll need granulated sugar (I used unprocessed, organic because that’s what I had on hand). For the frosting, we’ll use powdered sugar. Just be sure to sift the powdered sugar; otherwise, you’ll have unsightly sugar clumps in your frosting.
DAIRY – Butter, eggs, cream cheese, and sour cream. Sour cream is our secret ingredient. It adds that bit of tanginess that balances the sweetness of this cake.
LEMON – To round things off, we’ll add another bit of tanginess in the form of a couple of tablespoons of lemon juice. This ingredient is nice to have but optional. To add more zesty flavor to your cake, zest your lemon.
How To Make Banana Cake
Please check the printable recipe card below for more detailed instructions.
- Mix butter and sugar together until they’re light and fluffy to make the batter airy
- Add eggs one at a time, blending well to ensure moisture.
- Mix in bananas, sour cream, and lemon juice, then sift in dry ingredients until just combined for a tender crumb.
- Bake until golden and let cool before topping with the cream cheese and sour cream frosting.
Leftovers and Storage
STORE – Keep leftover banana cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week for the best freshness.
FREEZE – You can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
REHEAT – If you prefer your banana cake to be slightly warm, a quick zap in the microwave for a few seconds will do the trick. Just be careful not to overheat, especially if it’s already frosted.
More Recipes with Bananas
Serving Suggestions
A DUSTING OF CINNAMON – Sprinkle a bit of cinnamon over the frosting for a warm spice that complements the banana flavor.
FRESH FRUIT ON TOP – Slices of fresh banana or a scattering of berries can add a refreshing touch and a pop of color.
NUTS FOR CRUNCH – Chopped walnuts or pecans offer a delightful crunch and nuttiness that pairs wonderfully with bananas.
WHIPPED CREAM – A dollop of whipped cream on the side makes for an extra indulgent serving.
COFFEE OR TEA – Serve with a hot cup of coffee or tea for a comforting snack or dessert experience.
Recipe Success Tips
RIPE BANANAS WORK BEST – Choose bananas with deep brown spots and a soft texture. These mash easily and give the cake a rich banana flavor without needing extra sugar.
BEAT BUTTER AND SUGAR LONGER THAN YOU THINK – Set a timer for 4 full minutes. This step traps air in the batter, which helps the cake bake up tall and tender.
SCRAPE THE BOWL BETWEEN STEPS – After each major ingredient addition, pause to scrape down the sides. This keeps the texture consistent and prevents streaks of unmixed batter.
CHECK DONENESS WITHOUT GUESSING – A clean toothpick test is key, but also look for golden edges and a springy top. Start checking at the 30-minute mark to avoid overbaking.
COOL BEFORE FROSTING – If the cake feels even slightly warm, wait. Sour cream frosting will slip or melt if spread too soon, and you’ll lose that thick, creamy layer.
Expert Tip – If your bananas aren’t quite ripe, roast them. Place unpeeled bananas on a baking sheet and bake at 300º Fahrenheit for 15–20 minutes until the skins turn black. Let them cool, then peel and mash. You’ll get the same deep sweetness and soft texture as naturally overripe bananas—without the wait.
More Easy and Delicious Desserts
Lemon Icebox Pie – Easy no-bake pie made with 4 simple ingredients.
Blueberry Coffee Cake – moist and tender breakfast cake with fresh blueberries
Strawberry Dump Cake – made with fresh strawberries
Butterkuchen – rich and delicious German sheet cake
Tres Leches Cake – delicious moist and tender sheet cake
German Cherry Crumble – an easy old-world dessert perfect for summer baking
Banana Cake with Sour Cream Frosting
Ingredients
- 2 cups flour all purpose
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter unsalted, room temperature
- 2 large eggs
- 2 tablespoons lemon juice
- 4 large bananas ripe, mashed
- 1 ½ cups sour cream divided (1 cup for the batter, ½ cup for the frosting)
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar sifted
Instructions
Batter
- Preheat the oven to 350º Fahrenheit. Lightly grease a 9×13 inch baking pan. Set aside.
- In a large bowl beat the butter and sugar with an electric mixer on medium-high speed until creamy and fluffy. About 4-5 minutes. Add in one egg at a time and blend until fully incorporated.
- Add 1 cup of sour cream, mashed bananas, and lemon juice to the batter. Continue to blend on medium speed until until smooth. Sift flour into the batter. Add baking soda, baking powder, and salt and blend until well combined.
Baking
- Pour the batter into the prepared pan. Bake for 30-35 minutes at 350º Fahrenheit until golden brown on top.
- Use a wooden toothpick to check for doneness in the center of the cake. If the toothpick comes out clean remove the cake from the oven. Wait to cool completely.
Frosting
- To make the cream cheese frosting combine cream cheese and ½ cup sour cream in a medium bowl. Sift the powdered sugar into the bowl and beat with an electric mixer until well blended.
- Once cooled cover the cake with the frosting.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Is the lemon juice meant for the cake or frosting?
Thanks!
Hi Jess! Sorry for the confusion. I just updated the recipe and the process shot. The lemon juice goes into the batter (with the bananas and the sour cream). Thank you so much for pointing that out.💖 Happy baking.