Banana Butter Cake is one of my favorite ways to turn ripe bananas into a soft, moist, and buttery homemade dessert. I love how the natural sweetness of the bananas blends with rich butter, vanilla, and a touch of sour cream or yogurt. The crumb stays tender and moist, while the outside develops a lightly golden finish. I enjoy serving this cake with coffee or tea, but it also makes a simple and satisfying dessert.
Why You’ll Love This Recipe
I love this Banana Butter Cake because it combines the comforting flavor of banana bread with the richer, softer texture of a traditional butter cake. The ripe bananas provide plenty of natural flavor and moisture, while the butter gives the cake a rich taste that makes every slice satisfying.
I also appreciate how simple the preparation is. I don’t need complicated equipment or unusual ingredients, and most of what I need is usually already in my kitchen. The addition of sour cream or yogurt helps keep the cake tender, and I can add chopped nuts whenever I want a little crunch.
Another reason I make this recipe is its versatility. I can bake it in a loaf pan for casual slicing or use a round cake pan when I want it to look more like a traditional dessert cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup (120 milliliters) sour cream or yogurt
1/2 cup (60 grams) chopped nuts, optional
Directions
I preheat my oven to 350°F (175°C). I grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan so the finished cake releases easily.
In a medium bowl, I whisk together the all-purpose flour, baking powder, baking soda, and salt. I set this mixture aside while I prepare the wet ingredients.
In a large mixing bowl, I cream the softened butter and granulated sugar together until the mixture becomes light and fluffy.
I add the eggs one at a time, beating well after each addition. Then I mix in the vanilla extract.
I stir the mashed ripe bananas into the butter mixture until everything is evenly combined.
I gradually add the dry ingredients alternately with the sour cream or yogurt. I begin and end with the dry ingredients and mix only until combined. I avoid overmixing because I want the cake to stay soft and tender.
If I’m using chopped nuts, I gently fold them into the batter at this point.
I pour the batter into my prepared pan and smooth the surface into an even layer.
I bake the cake for about 50–60 minutes. I check the center with a toothpick, and when it comes out clean or with just a few moist crumbs, I know the cake is ready.
I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. I allow it to cool before slicing so the crumb has time to set.
Servings and Timing
This recipe makes approximately 10 servings.
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 70 minutes
Servings: 10
Calories: Approximately 320 kcal per serving
I find that the exact baking time can vary slightly depending on the pan and oven, so I usually begin checking the cake around the 50-minute mark.
Variations
For a chocolate version, I like folding about 1/2 cup of chocolate chips into the batter. Chocolate and ripe banana work especially well together, and the chocolate adds little pockets of sweetness throughout each slice.
When I want extra texture, I use chopped walnuts or pecans. I can also sprinkle a few nuts over the top before baking for a slightly crunchy finish.
For a warmer flavor, I sometimes add about 1/2 teaspoon of ground cinnamon to the dry ingredients. A small pinch of nutmeg also works well without overpowering the banana.
I can also add a simple vanilla glaze or cream cheese frosting after the cake has cooled completely. If I want to keep it simple, I dust the top lightly with powdered sugar before serving.
Storage/Reheating
I store leftover Banana Butter Cake in an airtight container at room temperature for about 2 days. If I need to keep it longer, I refrigerate it in a tightly covered container for up to about 5 days.
For longer storage, I freeze individual slices or the entire cooled cake. I wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. I can keep it frozen for up to about 3 months. I thaw individual slices at room temperature or overnight in the refrigerator.
Although I enjoy this cake at room temperature, I sometimes warm an individual slice in the microwave for about 10–15 seconds. This softens the crumb and brings out the buttery banana aroma again.
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FAQs
Can I use very ripe bananas for Banana Butter Cake?
Yes. I actually prefer bananas with plenty of brown spots because they are softer, sweeter, and have a stronger banana flavor. They also mash easily and help give the cake its moist texture.
Can I substitute yogurt for sour cream?
Yes. I can use plain yogurt instead of sour cream in the same amount. I prefer full-fat plain yogurt when possible because its creamy texture helps keep the cake rich and moist.
Why did my Banana Butter Cake turn out dense?
When my cake turns out denser than expected, overmixing is often the reason. Once I start adding the flour, I mix only until the ingredients are combined. I also make sure my baking powder and baking soda are fresh so the cake rises properly.
Can I make this cake without nuts?
Absolutely. The nuts are optional, so I simply leave them out when I want a smooth, soft cake. Removing them doesn’t require any other changes to the recipe.
How do I know when Banana Butter Cake is fully baked?
I insert a toothpick into the center of the cake near the end of the baking time. If it comes out clean or with a few moist crumbs attached, I remove the cake from the oven. If wet batter sticks to the toothpick, I give the cake a few more minutes and check again.
Conclusion
Banana Butter Cake is a simple recipe I return to whenever I have ripe bananas waiting to be used. I love its combination of buttery richness, natural banana sweetness, and a soft, moist crumb. The sour cream or yogurt makes the texture especially tender without making the preparation complicated.
Whether I serve it as an afternoon treat with coffee, add it to a brunch table, or enjoy a slice for dessert, this cake is easy to adapt to whatever I’m craving. With optional nuts, chocolate chips, spices, or frosting, I can make a slightly different version each time while keeping the classic banana-and-butter flavor at the center.
📖 Recipe:
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Banana Butter Cake
- Total Time: 70 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A soft, moist Banana Butter Cake with ripe bananas, rich butter, vanilla, and sour cream or yogurt. It has a tender crumb and lightly golden finish that’s perfect with coffee, tea, or as a simple dessert.
Ingredients
1 1/2 cups (180 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup (120 milliliters) sour cream or yogurt
1/2 cup (60 grams) chopped nuts, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the mashed ripe bananas until evenly combined.
- Gradually add the dry ingredients alternately with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix only until combined to avoid overmixing.
- If using chopped nuts, gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the surface into an even layer.
- Bake for 50–60 minutes, beginning to check around 50 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool before slicing.
Notes
Use very ripe bananas with plenty of brown spots for the sweetest flavor and best moisture.
Plain yogurt can replace sour cream in the same amount; full-fat yogurt gives the richest texture.
For a chocolate variation, fold 1/2 cup chocolate chips into the batter.
Walnuts or pecans can be folded into the batter or sprinkled over the top before baking.
For extra warmth, add 1/2 teaspoon ground cinnamon and, if desired, a small pinch of nutmeg.
Once cooled, the cake can be finished with vanilla glaze, cream cheese frosting, or a light dusting of powdered sugar.
Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
For longer storage, wrap the cooled cake or individual slices tightly and freeze for up to 3 months.
Individual slices can be warmed in the microwave for about 10–15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
