Classic Banana Cake
Yield: One 9-inch square or round cake (or one 9×13-inch sheet)
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 10 minutes (plus cooling)
Ingredients
For the Cake:
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2 to 3 medium ripe bananas (about 1 cup mashed)
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2 cups (250 g) all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
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1/2 cup (113 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs
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1/4 cup (60 ml) sour cream or plain yogurt
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1/2 cup (120 ml) buttermilk (or milk with 1 tsp vinegar or lemon juice)
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1 teaspoon vanilla extract
Optional Add-ins:
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1/2 cup chopped walnuts or pecans
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1/2 cup mini chocolate chips
For the Frosting (Optional):
Cream Cheese Frosting:
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8 oz (225 g) cream cheese, softened
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1/4 cup (57 g) unsalted butter, softened
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2 ½ cups (300 g) powdered sugar, sifted
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
1. Preheat Oven and Prepare Pan
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Preheat oven to 175°C (350°F).
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Grease and flour a 9×13-inch pan or two 9-inch round cake pans. Line with parchment if desired.
2. Prepare the Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
3. Cream the Butter and Sugar
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In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
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Add the eggs, one at a time, beating well after each.
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Mix in the vanilla and mashed bananas.
4. Mix the Batter
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Stir in the sour cream.
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Add the dry ingredients in two parts, alternating with the buttermilk, beginning and ending with flour.
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Mix just until combined.
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Fold in nuts or chocolate chips, if using.
5. Bake
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Pour batter into prepared pan.
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Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Frosting (If Using)
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Beat the cream cheese and butter together until smooth.
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Gradually add powdered sugar, beating until fluffy.
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Mix in vanilla and a pinch of salt.
7. Frost and Serve
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Once cake is completely cool, spread frosting evenly over the top.
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Garnish with banana slices or chopped nuts, if desired.
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Slice and serve.
Storage
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Store unfrosted banana cake at room temperature in an airtight container for up to 3 days.
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If frosted, refrigerate for up to 5 days.
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Cake freezes well (frosted or unfrosted) for up to 2 months.
Would you like a banana loaf, banana cupcakes, or a version with less sugar or whole wheat flour?
