Best Banana Cake Recipe

cake-bananaWho could ever say No to a warm, luscious and moist piece of Banana Cake!! The easiest cake to bake when you want to use your ripe almost-brown bananas, this cake has also traditionally been a favorite for almost everyone; its ideal to enjoy with your morning tea or coffee, carry in small sandwich bags for your road-trips, or cover with some vanilla ice cream for a lavish relaxing dessert. This classic recipe for Banana Cake, which also includes sour cream, some chopped walnuts, chocolate-chips, and a drizzling of Nutella, is a such a winner, that it’ll have you likcing the crumbs right off your plate!

[Recipe & photo courtesy of Mandy from Fresh From the Oven; adapted from an original recipe by Rose Levy Beranbaum’s book “The Bread Bible”]

2 very ripe banana, peeled and lightly mashed
1/2 cup sour cream (about 4 oz)
2 large eggs
grated lemon zest from 1 lemon
1 1/2 tsp vanilla extract
1 1/2 cups bleached all-purpose flour
10 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, softened
a handful of chopped walnut and chocolate chips (optional)
Nutella or Chocolate spread (optional, but highly recommended!)

Heat oven to 350 F. In the bowl, combine the mashed banana and sour cream until smooth. Add egg, lemon zest, and vanilla, mix well.

In a mixer bowl, combine flour, sugar, baking powder, baking soda, and salt on low speed for 1 min. Add in all the butter and half of the banana mixture, beat on low until dry ingredients are moistened. Increase mixer speed to medium, beat for another 1 1/2 minutes, then add the remaining banana mix in 2 parts, beating well after each addition.

Pour the batter into a greased pan (you can use muffin pan or a loaf pan). Sprinkle your choice of toppings on the cake. As the cake bakes, most of the topping will sink. Bake for 20-35 minutes, if you are using the muffin pan, and 40-50 minutes for a loaf pan or until a knife inserted into the center comes out clean.

This Banana Cake tastes heavenly, and will surely be unlike any other you’ve ever eaten! Try it for yourself and experience the magic!

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  1. Priti Aryamane says:

    Tried it today – turned out awesome! Thanks

  2. Hi there – yes, I believe yogurt would work fine, but if possible, try using Vanilla flavored yogurt, for a better flavor in the cake.

    If not available, you can use plain yogurt.


  3. Anonymous says:

    Can curd/yogurt be added instead of sour cream?

  4. I find that the sour cream really makes a different to the texture and moistness of the cake. Wish I could have a piece right now.

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