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Banana Cake With Sour Cream Recipe

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An ultra-moist banana cake made with overripe bananas and sour cream, topped with a rich, creamy frosting. This large-batch cake is perfect for feeding a crowd and stays tender and flavorful for days.

Ingredients

3 cups sugar

6 large eggs

1 1/2 cups butter, melted

10–11 overripe bananas, mashed

2 tablespoons vanilla extract

1/4 cup full-fat sour cream

6 cups all-purpose flour

1 tablespoon baking soda

3/4 teaspoon salt

1 cup walnuts or pecans, chopped (plus extra for garnish)

2 pounds powdered sugar

1 cup butter, melted (for frosting)

1 tablespoon + 1 teaspoon vanilla extract (for frosting)

1/4 cup milk

1/4 cup full-fat sour cream (for frosting)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a half sheet pan or extra-large cake pan.
  2. In a very large bowl, mash the bananas until smooth.
  3. Add sugar, melted butter, eggs, vanilla extract, and sour cream, mixing until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until smooth.
  6. Fold in the chopped nuts.
  7. Spread batter evenly into the prepared pan.
  8. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake completely on a rack.
  10. For the frosting, mix powdered sugar, melted butter, vanilla, milk, and sour cream on low speed until combined, then beat until smooth and creamy.
  11. Frost the cooled cake evenly and garnish with extra nuts before slicing and serving.

Notes

Use very ripe bananas for best flavor and moisture.

Full-fat sour cream gives the best texture.

The cake can be baked a day ahead and frosted before serving.

Nuts can be omitted for a smoother texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/banana-cake-with-sour-cream-recipe/