This Banana Cake is the perfect way to use overripe bananas, turning them into a moist, flavorful dessert that’s great for any occasion. It combines the natural sweetness of bananas with a tender crumb, creating a cake that’s both comforting and satisfying. The recipe is simple and straightforward, allowing the banana flavor to shine through. Whether served as a casual treat with a cup of coffee or dressed up with cream cheese frosting for a celebration, this cake is a crowd-pleaser that everyone will love.
Ingredients:
- 3 ripe bananas, mashed
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- Optional: cream cheese frosting or powdered sugar for serving
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until combined. The batter may look a little curdled at this point, but that’s fine.
- Gradually add the dry ingredients to the banana mixture, alternating with the sour cream or yogurt. Start and end with the dry ingredients. Mix just until combined; do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve as is or frost with cream cheese frosting for an extra indulgence.
Enjoy your moist and delicious Banana Cake!
