Banana Cake
Sweet and moist banana cake with a delicious tangy sour cream frosting.
Servings 12
Calories 455kcal
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 9x13 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.
Nutrition
Calories: 455kcal | Carbohydrates: 62g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 356mg | Potassium: 270mg | Fiber: 2g | Sugar: 41g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg