This moist, tender Sour Cream Banana Cake was served for dessert on an antebellum plantation along the Ohio River. We all licked our plates clean! This scrumptious dessert got rave reviews, so naturally, I had to bake it up at home!
Who even knew there were plantations in Indiana?! We were lucky enough to spend a lovely autumn afternoon on the grounds, which included a spectacular Southern lunch. Lucky for me, the caterer was generous with her recipes. Topped with a rich and dreamy cream cheese frosting, it was hard not to eat a second slice of this tender, delicious banana cake!
Sour Cream Banana Cake
The only difficult part of making this sour cream banana cake was waiting for my bananas to ripen. I have a secret for you, though. You can easily make your yellow bananas perfect for banana bread or cake, by simply roasting them in the oven. More on that below.
As is typical, the hubby was a hard sell. He’ll eat a banana straight up for breakfast or in a banana cream pie, but bananas in baked goods don’t tempt him at all. Katie and I were quite enamored with this banana dessert, but I had some chocolate syrup brownies on the counter. Chocolate always wins in his book, though he did take a bite or two of this moist banana cake to appease me.
Tips for Making a Banana Cake
This banana cake with sour cream recipe is pretty straightforward. You’ll need a 10 x 15 jellyroll pan and I also love my offset spatula for smoothing out the batter and frosting, but the latter is optional.
- The best bananas for this cake have gone beyond yellow and have skins with brown speckles and spots, but not completely brown and mushy. The speckled bananas have more sugar than a solid yellow banana and give more banana flavor to your baked goods.
- If your bananas are still yellow, roasting them can bring out the necessary sugars along with softening the fruit.
- PRO Tip: How to ripen bananas in the oven is an easy hack. With the skins on, place the bananas on a parchment-lined baking sheet. Let them roast in a 300º oven for 30-40 minutes, flipping at the halfway point, until the skins are dark.
- Cool and use in your recipe as you would any ripe banana.
- Feel free to add some roasted chopped walnuts into the batter or top the frosting with chopped nuts or coconut to jazz up this banana cake.
- If you use a pan that’s smaller than 15 x 10-inches, you will need to bake this cake longer.
More Cake Recipes You’ll Love:
- Hummingbird Cake
- Pumpkin Roll
- Classic Carrot Cake
- Sour Cream Pound Cake Recipe
- More of my Best Cake Recipes
- Plus, more Best Desserts
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2-3 ripe bananas, mashed (should measure about 1 cup)
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 2 teaspoons vanilla
- 3-3/4 to 4 cups powdered sugar
Preheat oven to 350°. Spray a 15 x 10-inch jelly roll pan with non-stick cooking spray and set aside.
In a large bowl, with a hand mixer, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla.
In another bowl, whisk together the flour, baking soda and salt. Slowly stir the flour mixture into the creamed mixture. Stir in bananas.
Spread into a greased 15 x 10-inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Cool completely before frosting.
To make frosting, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough powdered sugar until frosting reaches a spreadable consistency. Spread frosting over bars with an offset spatula.
Store in the refrigerator.
Recipe adapted from Taste of Home.