Why You’ll Love This Recipe
Honestly, I can’t tell you what makes this Best Banana Cake with Vanilla Frosting so outstanding. The original recipe was actually called “To Die for Banana Cake.” It’s really not much of an exaggeration–even though the ingredient list seems so average. Yet somehow the result is the best banana cake I’ve ever tried. My whole family agreed!
- This cake is inexpensive, made with ingredients you probably have on hand, and a great way to use up over-ripe bananas.
- It’s easy (and fun!) to customize the recipe by adding mix-ins like nuts and chocolate chips.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Best Banana Cake with Vanilla Frosting
Ingredients
For the cake:
- 1 1/3 cups sugar
- 1 cup sour cream
- 2 eggs
- 1/4 cup unsalted butter softened
- 1 1/2 cups mashed ripe bananas about 4 bananas
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
For the frosting:
- 1/4 cup unsalted butter softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioner’ s sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl,cream together sugar,sour cream,eggs,and 1/4 cup softened butter.
- Stir in mashed bananas and 2 teaspoons vanilla extract.
- Add the flour,salt,and baking soda and mix well.
- Pour batter into a greased 9×13 inch pan. Bake about 25-30 minutes,or until a toothpick inserted in the center comes out clean. Cool completely.
- To make frosting,beat butter and confectioner ‘s sugar together until smooth.
- Slowly add the heavy cream and mix until smooth. Stir in the vanilla extract.
- Spread frosting over cooled cake.
Nutrition
Ingredient Notes and Substitutions
Sour Cream Substitutes
Sour cream adds moisture and richness to the cake and helps keep it soft. You can substitute with Greek yogurt for a similar flavor and texture. For a dairy-free version, use coconut yogurt or unsweetened applesauce (though the texture and flavor will be slightly different). For dairy-free frosting, use coconut cream in place of heavy cream.
Egg-Free Option
Replace eggs with 1/4 cup unsweetened applesauce per egg or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for an egg-free version of this cake.
Using Different Types of Flour
- Cake Flour: For a lighter texture, try replacing 1/2 cup of the flour with cake flour.
- Gluten-Free: Use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for proper structure).
- Whole Wheat Flour: For a heartier cake, you can replace up to half of the flour with whole wheat flour, though the texture may be a bit more dense. You might also want to reduce the sugar to 1 cup.
Recipe Tips
- To ensure a moist cake, make sure you use very overripe bananas with lots of brown spots. And don’t overbake! Start checking for doneness around 15 minutes.
- On the flip side, don’t underbake your cake either, or it may sink in the middle. Be sure to test it with a toothpick to make sure it’s done. And when your grandmother said “never open the oven door!” when baking, she was right! This can also cause sinking.
- Frosting tips: If you’re frosting is too thick add a little extra cream, one teaspoon at a time, until the frosting is smooth and spreadable. If it’s too thin add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. And be sure to use cold heavy cream—warm ingredients can make the frosting too soft.
Can I Make This Into Cupcakes or a Layer Cake?
Absolutely! This recipe works great as both cupcakes (or muffins if you leave off the frosting) or a frosted layer cake.
- For cupcakes: divide the batter into paper lined muffin tins and bake at 350°F for 18–22 minutes or until a toothpick comes out clean.
- For a layer cake: divide the batter evenly between two 8 or 9-inch round cake pans and bake for 22–28 minutes. Be sure to cool completely before frosting!
Storing Banana Cake
- At room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days. If your cake lasts longer than a day, this storage method is best for the frosting, because it contains heavy cream.
- In the freezer: This cake freezes well for up to 3 months. Freeze the whole cake, or wrap individual slices in plastic wrap. Thaw in the fridge overnight before serving.
Variations & Fun Twists
- Chocolate Chip Banana Cake: Fold 3/4 cup chocolate chips into the batter before baking.
- Peanut Butter Banana Cake: Add 1/2 cup peanut butter to the batter, and frost with peanut butter frosting!
- Banana Nut Cake: Fold 1/2 cup chopped walnuts or pecans into the batter before baking. Sprinkle extra nuts on top of the frosting for even more nutty flavor!
9 comments
Guj
Huu
Bolo
Delicious recipe, you can’t grow wrong with banana
Jo Nell
The recipe I have and yours are similar. I am going to have to make yours to see who’s the Best. Will let you know the results!