My family adores this recipe for banana cake. topped with confectioners’ sugar and a single, ripe banana added to a cream cheese frosting.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ½ cups white sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed bananas
- ¾ cup sour milk
- 1 (16 ounce) container cream cheese frosting
- 1 large ripe banana, mashed
- 1 tablespoon confectioners’ sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Make cake: In a large bowl, beat sugar, butter, eggs, and vanilla until creamy.
- In another bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients. Add mashed bananas and sour milk and mix until combined. Pour into the prepared pan.
- Bake in the preheated oven for 25 to 40 minutes. Remove from the oven and let cool to room temperature.
- Meanwhile, make frosting. Mix frosting and mashed banana together until well combined. Spread over cooled cake. Sprinkle with confectioners’ sugar.
Reviews
This is the best banana cake I’ve ever had! I put a chocolate glaze on it and it was incredible!
Very easy and tasty. Very moist. It took a lot longer to cook but worth the wait.
This is so fluffly and moist, very different to babana bread. My family loved it
Very moist and flavorful! It is a light and airy cake with all the flavor of a banana bread. I’m going to top it with a cream cheese frosting and chopped walnuts if I have any. Otherwise it is delicious the way it is. Will make often. Was at a store and got about 10 lbs of ripe bananas for less than $2. Sharing today with elderly friends. Thanks for sharing the recipe with all of us!
This is a wonderful recipe! I did make some slight changes based on what I had on hand. I used 4 medium bananas, 1/2 C of yogurt along with 1/4 C cream soured with lemon juice. An extra tsp of vanilla. And last a teaspoon of cinnamon instead of allspice. Cake was soft light & fluffy. I will use this recipe again!
This is my go to recipe. Depending what I have on hand. I always have ripe banana’s. I have made it with sour milk and sour almond milk. Almond milk comes out a bit denser but is fine. I always use more banana’s. Sometimes I add chocolate chips. It is a perfect recipe.
Excellent recipe! It makes a wonderful moist cake. My husband and son loved it. Made just a few alterations. Used 1 cup of white sugar and 1/2 cup of light brown sugar, instead of all white sugar. Also added 1 teaspoon of cinnamon, as well as 1 cup chopped nuts and some raisins to this recipe.
To reviewer @Alex, the reason your cake was flat could have been due to one or more of a few reasons, either your baking powder and or baking soda were old and flat. Just like yeast goes flat. Or you over mixed it. If you are using a stand or hand mixer, your should only beat it for about 2 minutes until the batter is smooth. Any longer that that and the gluten from the flour will start to form which will also make the cake very dense and dry. Underbeating can render a flat cake as well. Baking requires chemistry and precision. There’s hardly room for error with some recipes.
This recipe is truly delicious.I do recommend this recipe.This is the second time I make it and everyone loved it but you should use butter instead of cooking spray.
Wonderful recipe! Definitely will be a family favorite! Followed the directions fully and it turned out great. Loved the texture, it wasn’t gooey or heavy like some other recipes. The sweetness was just right. The suggestion for the icing was good too.
It’s a great recipe , problem is you MUST cream butter sugar together before you add milk vanilla eggs.. Wish someone could re write this and I’d give it a 5 star,however after waisting 3/4 cup butter and few eggs milk vanilla I’m not going to give anymore then 3.
I cut the sugar by 1/4 cup, and added 1/2 cup extra banana; followed directions otherwis
Very nice and easy. I used a Bundt pan and baked for 45 min. I also took the advice of souring my own milk with 2 Tbl vinegar to 1 cup milk. Worked perfectly!
This is definitely the best tasting Banana Cake. The recipe states to use a 3/4 cup of sour milk. To make sour milk, I added 1 Tablespoon of 5% white vinegar to an 8-ounce glass measuring cup. I then poured the 2% milk up to the 3/4 cup mark. Let this sit for 5 minutes, then add the remaining ingredients. I poured the cake batter in a greased and floured 9×13-inch aluminum cake pan. I baked the cake for 30 minutes. I chose to frost the cake with a Milk Chocolate Frosting, which I purchased at Aldi’s. But I only used (8-ounces) of the frosting. There’s no need to cover the frosted cake, as it stays nice and moist while in the refrigerator. – Also, when I made this cake, I used 36 packets of Saccharin Sweetener instead of granulated sugar. I look forward to making this cake again, and frosting the cake with a Cream Cheese Frosting. Which Aldi’s has as well.
Winning recipe for a fluffy cake not heavy .. Make sure you beat and cream the butter and sugar in a small bowl until white and creamy then add the eggs one by one and beat again.. the rest of the ingredients add at low speed almost like hand mixing ..
Very moist. Really good. My Mom says this is her favorite cake. I made a 2 layer cake with cream cheese frosting and decorated the top with chopped pecans. I’ll definitely make it again.
This cake is amazing! I used a bunt pan and cinnamon glaze for the icing.
I made this cake . I love eating bananas and had a taste for some cake. This cake was delicious. I made buttercream/cream cheese icing to put on it .
Great as cupcakes without icing for toddlers. Used 1/2 cup butter and 1/2 cup applesauce. Substituted milk with sour cream. Makes a very good moist cupcake topped with whipped cream for a toddler smash cake. Moist enough for a one year old with bananas!
When cake was fully baked it was fantastic, the best and lightest banana cake I have ever made. However it took nearly 30 minutes to completely bake. That might explain the complaints about being flat and heavy.
I made this wonderful cake many many times. This time I made muffins with the recipe. I made cream cheese frosting with 1 mashed banana. The main thing is to put from oven to freezer, makes this even more moist.