Easy Banana Cake
This Easy Banana Cake recipe is a must-try for those looking to transform overripe bananas into a moist, tender, and flavorful treat. With just three ripe bananas, pantry staples like all-purpose flour, and a touch of Greek yogurt or sour cream for incredible softness, this cake comes together in no time—perfect for busy weekdays or last-minute gatherings. The combination of granulated and brown sugar adds depth to the sweetness, while a hint of vanilla completes the cozy flavor profile. Ready in under an hour, this foolproof recipe is versatile enough to enjoy plain, dusted with powdered sugar, or topped with cream cheese frosting. Whether you’re a novice baker or a seasoned pro, this simple banana cake will become a go-to favorite for family desserts or coffee breaks.
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Greek yogurt or sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, mash the overripe bananas until smooth. A fork or potato masher works well for this.
Mix in the granulated sugar, brown sugar, and melted butter until fully combined.
Add the eggs and vanilla extract, and whisk until the mixture is smooth and slightly frothy.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, being careful not to overmix. The batter will be thick.
Stir in the Greek yogurt or sour cream, which will make the cake extra moist and tender.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust with powdered sugar, top with cream cheese frosting, or enjoy as-is for a simple treat!
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 479.9 g | 175% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 244.8 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
