Why You’ll Love Banana Cake With Sour Cream Recipe

I love this recipe because it’s incredibly easy, uses simple pantry ingredients, and makes a large batch perfect for gatherings. I like how moist the cake stays for days, and the sour cream frosting adds a creamy, bakery-style finish that pairs beautifully with the banana flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake Ingredients:
3 Cups Sugar
6 Eggs
1 & 1/2 Cups Butter (melted)
10-11 Overripe Bananas (medium sized)
2 Tablespoons Vanilla Extract
¼ Cup Full Fat Sour Cream
6 Cups Flour
1 Tablespoon Baking Soda
¾ teaspoon Salt
1 Cup Walnuts Or Pecans (chopped, plus extra for garnishment)

Frosting Ingredients:
2 Pounds Powdered Sugar
1 Cup Butter (melted)
1 Tablespoon + 1 teaspoon Vanilla Extract
¼ Cup Milk
¼ Cup Full Fat Sour Cream

Directions

I start by preheating the oven to 375 degrees. In a very large bowl, I mash the bananas until smooth. I then add the sugar, melted butter, eggs, vanilla, and sour cream, mixing everything together until fully combined.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry mixture into the wet mixture, stirring until the batter is smooth and well incorporated. Once mixed, I fold in the chopped nuts.

I spoon the batter into a prepared half sheet pan or extra-large cake pan and bake until a toothpick inserted in the center comes out clean. After baking, I place the cake on a cooling rack and let it cool completely.

To make the frosting, I place all frosting ingredients into a large bowl and mix on low speed until the powdered sugar is incorporated. I then beat it on medium-high until creamy and smooth. Once the cake is cooled, I frost it evenly and garnish with extra chopped nuts before slicing and serving.

Servings and Timing

This recipe yields about 54 servings. I usually spend around 10 minutes prepping, about 40 minutes baking, and the total time comes to roughly 50 minutes, not including cooling.

Variations

I sometimes swap walnuts for pecans depending on what I have on hand. When I want extra flavor, I use vanilla bean powder instead of extract, using half the amount. I also occasionally leave the nuts out entirely for a smoother cake texture.

Storage/Reheating

I store the frosted cake covered at room temperature for up to one day or in the refrigerator for up to four days. To serve later, I let chilled slices come to room temperature so the cake stays soft and flavorful.

FAQs

Can I use fewer bananas?

I prefer using the full amount because it gives the cake its moisture and strong banana flavor.

Do the bananas need to be overripe?

I always use very ripe bananas because they mash easily and taste sweeter.

Can I make this cake without nuts?

I leave the nuts out when needed, and the cake still turns out great.

What size pan works best?

I use a half sheet pan or an extra-large cake pan to accommodate the batter.

Can I freeze this cake?

I freeze unfrosted portions tightly wrapped and thaw before frosting.

Why is sour cream important?

I find sour cream keeps the cake moist and adds richness.

Can I use low-fat sour cream?

I recommend full fat because it gives better texture and flavor.

How do I know when the cake is done?

I test with a toothpick, and if it comes out clean, the cake is ready.

Is this frosting very sweet?

It is sweet, but I think it balances well with the banana cake.

Can this frosting be used on other desserts?

I use this frosting on carrot cake and cinnamon rolls as well.

Conclusion

I rely on this banana cake with sour cream whenever I need a dependable, crowd-pleasing dessert. It’s moist, flavorful, and easy to make in large batches, making it perfect for parties, potlucks, and family gatherings. Once I make it, it never lasts long.