Easy Banana Cake Recipe

Easy Banana Cake Recipe with Cream Cheese Frosting garnished with fresh banana slice! This cake bakes super moist, soft and yet so fluffy! With just 15 mins of prep time and no special techniques, there is perfection guaranteed with every bake! 

Try my ultimate Banana Muffins with Cinnamon Sugar next. Find more Cake recipes on Greedy Eats right this way!

Taste and Texture:

• Stick to your fork moist
• Oh so tender yet fluffy
• Full of buttery and fruity Banana flavor
• Topped with sweet Cream Cheese Frosting

Recipe Ingredients:

• Butter: Soften your butter before beginning to make the cake batter.
• Egg: One egg at room temperature will give structure and lift to the cake.
• Sour Cream: Use full fat sour cream at room temperature for best texture and flavor.
• Baking soda: Just half a tsp of soda is enough to make a well risen cake.
• Banana: The ripen your banana, the flavorsome will be your cake! Go for a dark spotted one and thank me later. 😉
• Flour: We will opt for all purpose flour here. Measure it correctly, I suggest a weighing scale to avoid the guessing game.

How do you make the perfect banana cake:

1. Cream butter and sugar together till very light and pale.
2. Add in the egg and vanilla, whisk it in too.
3. Add dry ingredients in two additions alternating with sour cream and keep whisking just till everything comes together.
4. Add in mashed banana and fold.
5. Pour batter in a parchment lined square pan and bake at 350 deg F till done.

How to make Cream Cheese Frosting:

Make sure to keep your butter and cream cheese super soft (at room temp.) before starting to whisk it.

After mixing them together for about a minute or so, add powdered sugar, vanilla and heavy cream to it. Beat again for a few minutes till frosting is formed.

Quick Tip: Always opt for full fat cream rather than half and half or milk. It makes frosting unbelievably creamy and rich!

Why is my banana cake so dense?

It might be due to you added up ending too much flour. Always measure your flour well.

Don't add too much banana to the batter. Just add as much the recipe calls, try to measure it too. As too much banana can make the cake gummy and heavy!  

Or the leaveners were not fresh. Always replace them after around one month, to ensure they are fresh.

How to store banana cake:

Banana cake will store well kept at room temperature for 3-4 days covered tightly. If you have frosted it with cream cheese frosting, keep it in a cool place for a day or so, if you are keeping it at room temp.

Quick tips for this Banana cake recipe success: 

1. Always use full fat sour cream in the cake batter and heavy whipping cream in the frosting for best taste. 
2. You can even make this cake few hours/a day ahead to manage time and allow to cool it down completely before frosting.
3. I know I have already drilled it in your head by now, but make sure every ingredient is at room temperature before attempting to make batter.
4. If planning to store frosted cake's leftover for a few days, keep it in refrigerator. This cake tasted so good served cold too!

More Easy desserts with banana you will love:

Banana Cupcakes

Whole wheat Banana Bread Recipe

Fluffy Banana Chocolate Chip Muffins

Banana Muffins with nuts and raisins

If you liked this recipe give it a star review. Also tell me in the comments below, how did this turn out for you! And don't forget to share your creations with me on Instagram at #greedyeatsblog

Easy Banana Cake Recipe

Easy Banana Cake Recipe with Cream Cheese Frosting garnished with fresh banana slice! This cake bakes super moist, soft and yet so fluffy! With just 15 mins of prep time and no special techniques, there is perfection guaranteed with every bake! 

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Cooling Time: 1 hour

Total Time: 1 hour 45 minutes

Servings 9 Slices

1x2x3x

Calories: 312kcal

Author: Neha

Equipment

• Hand Mixer/Stand Mixer
• 8 inch square Cake Pan

Ingredients

• ▢ ¼ Cup unsalted Butter (at room temp)
• ▢ ¾ Cup Granulated sugar
• ▢ 1 large Egg
• ▢ ½ Cup Full Fat Sour Cream (at room temp)
• ▢ 1 tsp Pure vanilla extract
• ▢ 1 Cup All purpose flour
• ▢ ½ tsp Baking Soda
• ▢ ⅛ tsp Salt
• ▢ ½ Cup Mashed Banana

Cream Cheese Frosting:

• ▢ ¼ Cup (½ stick) Butter (softened to room temp)
• ▢ 4 oz (½ bar) Full Fat Cream Cheese (softened to room temp)
• ▢ 1 ½ Cups Confectioners' sugar
• ▢ ½ tsp Pure vanilla extract
• ▢ 1 tbsp Heavy whipping cream

Instructions

• Preheat the oven to 350° F and line an 8 inch pan with parchment paper and set it aside.
• In a medium bowl using a hand mixer/stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy. About 2-3 minutes.
• Add in egg and vanilla next. Whisk it until combined. Add flour, baking soda, and salt in two additions, alternating with sour cream and beat on low speed just until combined. Now fold in the mashed banana. Pour batter in the pre-lined pan and bake for about 25-35 mins or till the cake passes toothpick test.
• Allow the cake to cool down completely before frosting.

Cream Cheese Frosting:

• In a medium bowl, beat butter and cream cheese together until combined, for about a minute. Now add in vanilla extract, powdered sugar, and heavy cream. Beat together by starting on low speed and increase speed as needed, until a light and creamy frosting forms. Frost on cooled cake as desired.

Notes

Notes and Tips for recipe success:

1. Always use full fat sour cream in the cake batter and heavy whipping cream in the frosting for best taste. 
2. You can even make this cake few hours/a day ahead to manage time and allow to cool it down completely before frosting.
3. I know I have already drilled it in your head by now, but make sure every ingredient is at room temperature before attempting to make batter.
4. If planning to store frosted cake's leftover for a few days, keep it in refrigerator. This cake tasted so good served cold too!

Nutrition

Serving: 1Slice | Calories: 312kcal | Carbohydrates: 50g | Protein: 2g | Fat: 12g | Sodium: 150mg | Sugar: 38g

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