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

Sour Cream Banana Cake

5 from 6 reviews

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


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

23 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

33/4 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.