There’s something about the smell of baking banana cake that instantly softens a hectic day. I remember the last time I made this recipe—somewhere between the hum of the mixer and the oven’s gentle heat, I got distracted by a call and almost forgot to check it. But that little pause didn’t ruin a thing; in fact, it made me appreciate the moment even more. The cake came out with this golden crust and a tender, moist center where the sweetness of ripe bananas blends effortlessly with a whisper of vanilla. Each bite was like a small celebration of simple pleasures, the kind that doesn’t need fancy frosting or elaborate presentation. It’s the kind of treat that makes you slow down, maybe even sit down with a cup of tea and just be for a minute or two.
Why You’ll Love It:
- This cake feels like a hug—moist and tender without being overly sweet.
- The flavor is straightforward, with ripe bananas and vanilla doing all the talking.
- It’s simple — and that’s kind of the point. No frills, just honest comfort food.
- Great for dessert or a snack, easy to slice and share.
- It doesn’t require any special equipment, which means less fuss for you.
If you’re worried about overmixing or underbaking, don’t stress. I usually keep a close eye near the end, but a little wobble in timing never feels like a disaster here.
PrintClassic Banana Cake
A moist and flavorful banana cake made with ripe bananas and a hint of vanilla, perfect for dessert or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 medium bananas)
1/2 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the mashed bananas and sour cream to the wet mixture and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
Kitchen Notes: I find this cake comes together well with just a basic electric mixer or even by hand if you’re patient enough. It’s great on its own, but I sometimes add a thin spread of cream cheese or a dusting of powdered sugar when serving. For a personal twist, I’ve tried folding in a handful of chopped walnuts or a sprinkle of cinnamon—but honestly, it’s so good in its pure form that I don’t always bother. If you’re feeling adventurous, a small drizzle of caramel sauce can take it somewhere unexpected, though that might overshadow the delicate banana flavor.
FAQ:
Can I use overripe bananas? Absolutely. The riper, the better for this recipe—it adds sweetness and moisture.
How do I store leftovers? Keep the cake in an airtight container at room temperature for up to two days, or pop it in the fridge if you want it to last longer.
Is this cake freezer-friendly? Yes, wrapping it well and freezing for a few months works fine. Just thaw it slowly in the fridge before enjoying.
When you’re ready for a simple, cozy treat that doesn’t ask for much but gives plenty back, this banana cake is waiting for you. Give it a try, and maybe even share a slice—or two.