When I get too-ripe bananas, I used to always make banana bread. Until I tried this recipe for banana cake. It is so moist and delicious, I have pretty much forgotten about banana bread. I made some for my my friend, Emily, and she loved it so much she hid it from her kids so she wouldn’t have to share. I totally do the same thing. She’s been asking me for the recipe, so I thought I’d share it with her and with you too! You have got to try this recipe!
Emily’s Favorite Banana Cake
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, mashed
Cream butter and sugar. Add eggs, sour cream and vanilla. Combine dry and add to wet. Stir in bananas. Pour in greased 9×13 pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted comes out clean.
Frosting *
1 8oz package cream cheese, room temperature
1/2 cup butter, room temperature
2 teaspoons vanilla
2-4 cups powdered sugar
Cream cheese and butter until smooth, then beat in remaining ingredients, adding only enough powdered sugar to give it a good texture.
* Regular buttercream frosting is also good, depending on your mood (or what you have in the fridge).
Emily’s Favorite Banana Cake
Ingredients
Cake
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 very ripe bananas mashed
Frosting
- 1 8 oz package cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla
- 2-4 cups powdered sugar
Instructions
For The Cake
- Cream butter and sugar. Add eggs, sour cream and vanilla. Combine dry and add to wet. Stir in bananas.
- Pour in greased 9×13 pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted comes out clean.
For The Frosting
- Beat the cream cheese and butter until smooth, then beat in remaining ingredients, adding only enough powdered sugar to give it a good texture.
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Comments & Reviews
This looks so good! How sweet is this cake? Should I reduce the sugar (especially in the icing) to make it more of a breakfast cake?
The cake itself is not too sweet, but the frosting is. If I were serving it for breakfast, I would definitely add as little sugar to the frosting as possible. I might even make fresh whipped cream with a pinch of cinnamon instead of frosting.
Nice post!
I still come to this page every time when I want to make this. It’s still my number one favorite cake ever.