Here’s the Full Perfect Banana Cake Recipe 🍌🎂 — soft, moist, and full of banana flavor!
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup sour cream or plain yogurt
Optional Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round pans). - Prepare Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy (about 2–3 minutes). - Add Eggs and Vanilla:
Beat in the eggs, one at a time, then add vanilla extract and mix until smooth. - Add Bananas and Sour Cream:
Mix in the mashed bananas and sour cream (or yogurt) until fully combined. - Combine Wet and Dry:
Gradually add the dry ingredients into the banana mixture, stirring gently just until combined.
Do not overmix — that keeps the cake soft and moist. - Bake:
Pour the batter evenly into your prepared pan. Smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
- In a bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract; beat until creamy.
- Spread over the cooled banana cake evenly.
🍰 Serving Tips:
Top with chopped walnuts or pecans for extra crunch.
Serve chilled or at room temperature.
Keeps well in the fridge for up to 4–5 days.