Decadent Banana Cake
Ripe bananas give this soft, moist cake its natural sweetness and tender crumb. A simple one-bowl batter comes together quickly, and the cake bakes in about 50 minutes. It keeps well for several days, making it a reliable choice for baking ahead.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
- Cooling Rack
Ingredients
- 1 ½ cups all-purpose flour sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 large ripe bananas mashed
- ½ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla extract.
- Mix in the mashed bananas and sour cream until well combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Lori’s Tips:
- For enhanced flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- Substitute sour cream with Greek yogurt for a tangier taste.
Nutrition
Calories: 376kcalCarbohydrates: 55gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 85mgSodium: 235mgPotassium: 248mgFiber: 2gSugar: 32gVitamin A: 544IUVitamin C: 5mgCalcium: 31mgIron: 1mg
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