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5 from 11 votes

Banana cake

These banana cake is moist and easy to make! If you love banana bread you are going to love this cake. Top it off with a cream cheese frosting for an easy delicious dessert.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 20 slices (9x13 pan)
Calories: 400kcal

Ingredients

For the banana cake

  • 3 cups (360 g) all-purpose flour
  • 3 tsp. baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp. salt
  • 1 Tbs cinnamon
  • 1/2 cup (99 g) granulated sugar
  • 1/2 cup (107 g) packed light brown sugar
  • 16 tablespoons (2 sticks) unsalted butter melted and slightly cooled
  • 4 large eggs room temperature
  • 2 tsp. vanilla extract
  • 1 cup (227 g) sourcream
  • 4 ripe medium bananas mashed about 1 cup

For the cream cheese frosting

  • 8 ounces cream cheese softened
  • 8 Tablespoons (1 stick, 113 g) unsalted butter softened to room temperature
  • 3 cups (375 g) confectioners sugar
  • 2 tsp. vanilla extract

Instructions

  • For the cake:
  • Preheat an oven to 350°F. Grease a 9x13 pan.
  • In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • In a second bowl with a whisk together the melted butter and sugar.
  • Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and bananas.
  • Add the flour mixture in 3 additions, alternating with the sourcream in 2 additions, mixing until just combined; scrape down the sides of the bowl as needed. Whisk until no traces of flour remain, about 30 seconds; do not overmix.
  • Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven on a center rack for about 45 minutes until a toothpick inserted comes out with just a few moist crumbs.
  • For the cream cheese frosting
  • Combine the butter and cream cheese in the bowl of your stand mixer.
  • Add the confectioner sugar, one cup at a time. Mix on low until combined.
  • Add vanilla and mix until combined
  • Mix on medium sped until smooth and creamy.

Notes

  • Can I Make This Cake In Advance?

    You absolutely can! Just don't frost it. You can bake the cake and let it cool then cover it and let store it at room temperature for 2 days OR freeze the cake for up to 3 months. Just wrap it well. I like to use plastic wrap and then tin foil as well. 
    Once you are ready to enjoy the cake, if frozen, let it thaw at room temperature then frost and enjoy as normal!

    Can I Use Greek Yogurt Instead?

    I haven't tried it but I think swapping out greek yogurt would be fine. 

    Can I Turn This Recipe Into Cupcakes?

    Yes! I actually transformed my Peanut Butter Banana Cupcakes recipe into this banana cake. This recipe should make about 24 cupcakes, and you would bake them for about 20 minutes.

    Can I Bake This Cake In A Bundt Pan?

    Baking in a 10-12 cup capacity bundt pan might dry it out a bit but it can be done. Just bake the cake for a little longer - about 50-60 minutes.

    Can I Bake This Into A Layer Cake?

    I haven't done this, but I would divide the batter between two greased 9-inch cake pans and bake them for about 26-30 minutes.

Nutrition

Calories: 400kcal | Carbohydrates: 50g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 167mg | Potassium: 240mg | Fiber: 1g | Sugar: 32g | Vitamin A: 714IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg