Sour Cream Banana Cake
Moist, tender, and bursting with the comforting flavors of ripe bananas, this Sour Cream Banana Cake is a delightful treat that’s perfect for any occasion. The addition of creamy sour cream not only makes the cake incredibly moist but also balances the sweetness with a subtle tang, elevating the classic banana cake to a whole new level. A hint of vanilla and the option to include crunchy chopped walnuts add layers of texture and flavor, making every bite irresistible. With just 20 minutes of prep and straightforward ingredients like mashed bananas, brown sugar, and softened butter, this easy-to-make dessert is a crowd-pleaser that pairs beautifully with coffee or tea. Whether for a family gathering, potluck, or cozy evening at home, this 9x13-inch cake will quickly become a favorite. Don’t forget to share the joy of this homemade banana cake that’s simple yet indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 3 medium Ripe bananas (mashed)
- 2 Eggs (large)
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand or stand mixer on medium speed.
Beat in the mashed bananas until well incorporated.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients and the sour cream, alternating between the two, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Fold in the chopped walnuts, if using, with a spatula.
Pour the batter evenly into the prepared baking pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 45-50 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. Serve and enjoy!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 425.4 g | 155% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 377.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 538 mg | 41% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1848 mg | 39% | |
*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.
