This Moist Banana Cake is incredibly soft, fluffy, and rich with banana flavor, with just the right hint of citrus and vanilla. It comes together quickly with simple ingredients and delivers a tender crumb every single time. Perfect for tea time, dessert, or a cozy homemade treat.
Servings & Timing
- Yield: 10–12 slices
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Total Time: About 55 minutes
Nutritional Info (Per Slice – Approximate)
- Calories: 280
- Fat: 12g
- Carbohydrates: 40g
- Sugar: 22g
- Protein: 5g
(Values may vary based on portion size and ingredients used.)
Ingredients
- 3 large ripe bananas, mashed
- ¼ cup sour cream
- 2 large eggs
- 1 tablespoon grated lemon or lime zest
- 1 tablespoon vanilla extract
- 2 cups sifted cake flour
- ¾ cup sugar + 2 tablespoons
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
How to Make Moist Banana Cake
-
Preheat the Oven
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square pan or a 9-inch round cake pan. -
Prepare the Wet Ingredients
In a bowl, mash the bananas until smooth. Whisk in sour cream, eggs, lemon or lime zest, and vanilla extract. Set aside. -
Cream Butter and Sugar
In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. -
Combine Dry Ingredients
In another bowl, whisk together cake flour, baking powder, baking soda, and salt. -
Mix the Batter
Add the banana mixture to the butter mixture and mix gently until combined.
Gradually fold in the dry ingredients, mixing just until smooth. Do not overmix. -
Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze slices for up to 2 months. Thaw at room temperature.
Frequently Asked Questions
Q: Can I add nuts to this cake?
A: Yes. Chopped walnuts or pecans work beautifully and enhance the nutty flavor.
Q: Can I substitute yogurt for sour cream?
A: Absolutely. Plain full-fat yogurt works very well.
Q: Can I make this into cupcakes?
A: Yes. Divide batter into lined muffin tins and bake for 18–22 minutes.
Q: Why use cake flour?
A: Cake flour gives a softer, lighter crumb. You can substitute all-purpose flour, but the texture will be slightly denser.
Conclusion
This Moist Banana Cake is a timeless classic—soft, tender, and packed with comforting banana flavor. With minimal prep and foolproof results, it’s the kind of cake you’ll come back to again and again.
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