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Sour Cream Banana Cake on a round white plate with a red handled fork

Sour Cream Banana Cake

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My friend, Margaret, raved about the Sour Cream Banana Cake served for dessert on an antebellum plantation along the Ohio River. She was spot on with her review of this scrumptious dessert! 

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. Moist, tender and topped with cream cheese frosting, it was hard not to eat a second slice of this tender, delicious banana cake!

Sour Cream Banana Cake on square ceramic plate

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, though he did take a bite or two to appease me.

Bite of sour cream banana cake on a fork on a white plate

Tips for Making a Sour Cream Banana Cake

This cake 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.
Sour Cream Banana Cake on a round white plate from above Print

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Sour Cream Banana Cake on a round white plate with a red handled fork

Sour Cream Banana Cake

Tender, moist banana cake iced with a rich cream cheese frosting

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 servings
  • Category: Dessert, Cake
  • Method: Baking, Mixing
  • Cuisine: American, Southern

Ingredients

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

Instructions

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.

Notes

Recipe adapted from Taste of Home.

 

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14 comments on “Sour Cream Banana Cake”

  1. I love it when caterers and restaurants are willing to share their delicious recipes! This cake looks absolutely fantastic! Love the texture and that frosting is perfect

  2. This sounds like a fabulous recipe but I find most Southern recipes are. So scrumptious. I’d have a tough time choosing between this and chocolate so I’d just have both!

  3. The real southern version of this recipe uses crisco…

  4. Oh Wow – I sure hope my bananas aren’t too ripe to try this recipe this weekend. Bananas and sour cream – what’s not to love! Oh, and cream cheese frosting – yum!!

  5. I love the soft tender texture of this banana cake…and that icing looks utterly delicious too.

  6. Such a dreamy banana cake and I love your perfect frosting!

  7. Wow, love the banana in the oven tip! That’s a new one to me. Your cake looks great, wish I had a piece right now:@)

  8. Great tip about roasting bananas! I never knew that but will definitely try it!

  9. My hubby is the same, chocolate will always win out over banana flavour desserts. He really is no fan but I am and this cake is perfect for me.

  10. Soooo delicious! I was smitten at first bite of this antebellum dessert . Thanks for sharing the banana ripening tip – I can’t wait to make this recipe :>

  11. This looks like an easy answer to a delicious dessert for a big crowd. I like the idea of roasted nuts or coconut to provide some flair although the cake, with just the cream cheese spread is beautiful. Thanks for the roasting bananas hack – hadn’t heard that one.

  12. If I wanted to try this with Crisco instead of butter, do I just sub. with 1/2 cup? Thank you! Looks so good. Also, how would I make the frosting chocolate flavored? How much & what kind of chocolate would I use?

    • Yes, Janet, just replace the butter with an equal amount of Crisco. As for the frosting, I’d add 1/2 cup cocoa powder with the powdered sugar. I’d sift it first. Hope you enjoy! Sounds like a delicious idea!!

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