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
