This Banana Cake is the most delicious banana cake on earth. Because of this cake, I no longer hardly ever make banana bread. There is just something about this cake that always keeps me coming back for more!
There was a time when I would buy a bunch of bananas knowing that there would be just enough left uneaten, that I would have to make this cake to use them up. Now I have a banana crazy girl in the house. I can never seem buy enough bananas! She eats two a day some days. I’m thinking to myself, Come on! I was gonna make a cake, as I’m handing her another banana with a smile. So the other day I bought some already ripe bananas at the store, at half off mind you, so that I could make this cake!
I found this recipe years ago in the troves of the internet. If you do some digging, you’ll see it’s not original by any means, tons of people have posted this exact recipe. Some have it like this, others just halved it. Most just post with a vanilla frosting recipe. Either way, when something is just plain perfect, there is no sense altering it. So I can’t honestly say who the originator of this recipe is. But alas, here it is. In all of it’s glory.
When I make this cake, more often than not, I leave it unfrosted. It’s so good, you don’t need the frosting. What? You don’t need the frosting? Did I really just say that? When I don’t plan on frosting it, I usually make it in a bundt pan. Which is just fun and sassy. Also, a bundt cake has the added benefit of being able to slice it all up and then just squeeze the slices together as you eat them. People are none the wiser that half the cake is gone. They just think you have a really small bundt pan. Pretty sure I learned that trick from my mom. She is a genius. I mean who wants to be judged for eating half of a cake all by themselves? Not me. It’s not my fault it was just there and I needed breakfast… and lunch.. and maybe a snack or two. It’s not my fault you didn’t eat it before I did. It’s not like I hid the cake under my pillow. Stop judging me! That my friends, is why you use a bundt pan. Bundt pans save marriages.
|unfrosted & delicious|
|frosted & still delicious|
The next time you have spare bananas, make this cake. Seriously. You will not be disappointed. It is moist and fluffy and sweet and everything that is delicious in this world. And you can pass it off as breakfast like I do because it has fruit!
The BEST Banana Cake
This is absolutely the best banana cake!
- 1 1/4 cup sugar
- 1 cup sour cream
- 2 eggs
- 1/4 cup (1/2 stick) butter, softened
- 4 medium very ripe bananas, mashed
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Frosting (Optional):
- 1/4 cup butter (1/2 stick), softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla
- Preheat oven to 375°. Grease and flour a 9 x 13 in baking pan.
- Cream butter, sour cream, sugar, eggs, vanilla, and mashed bananas.
- Whisk together the flour, baking soda and salt. Combine with wet ingredients.
- Pour into greased baking dish. Bake at 375° for 20-25 minutes. Cool completely before frosting.
- For frosting: Cream butter, cream cheese, and sugar. Mix in vanilla and milk until desired consistency. Spread on top of cake. Chill cake for at least one hour after frosting.
Remember my Apple Cake? Oh man, that’s another great one!