Sour Cream Banana Cake

If you’re anything like me, overripe bananas are a common sight in your kitchen. Instead of tossing them in the trash, why not transform them into a delightful dessert? The answer lies in this incredible Sour Cream Banana Cake. Moist, fluffy, and bursting with banana flavor, this cake is perfect for any occasion, be it a cozy family gathering or a cheerful afternoon tea. The best part? It’s super easy to make and requires just a handful of everyday ingredients. Let’s dive into the details!

Why It’s My Go-To

Sour Cream Banana Cake has become a staple in my baking repertoire for several reasons. Firstly, it’s incredibly moist thanks to the addition of sour cream, which not only enhances the flavor but also ensures that the cake stays fresh for days. Secondly, it’s a fantastic way to use up those ripe bananas that might be too soft for eating but are perfect for baking. Finally, this cake is versatile; you can enjoy it plain, top it with a luscious cream cheese frosting, or even add nuts for a delightful crunch. It’s a true crowd-pleaser!

Ingredient Checklist

To make this scrumptious Sour Cream Banana Cake, gather the following ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed bananas (approximately 2-3 large overripe bananas)
• 8 ounces full-fat cream cheese, softened
• 1 tablespoon milk, plus 1 tablespoon more to thin if needed
• 2 cups powdered sugar, sifted, plus more if needed

Prep & Cook Tools

Before you start baking, make sure you have these essential tools on hand:

• Mixing bowls – for combining ingredients.
• Electric mixer – makes it easier to cream the butter and sugar.
• Measuring cups and spoons – for precise measurements.
• Rubber spatula – for folding ingredients together.
• 9×13 inch baking pan – perfect for this cake.
• Cooling rack – to cool the cake before frosting.

Sour Cream Banana Cake Cooking Guide

Now that you have everything ready, let’s get baking! Follow these simple steps:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Baking Pan

Grease your 9×13 inch baking pan with butter or non-stick spray, and set aside. This will prevent the cake from sticking.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Sour Cream

Add the eggs, one at a time, mixing well after each addition. Then, add the sour cream and vanilla extract, and mix until combined.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed.

Step 6: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.

Step 7: Fold in Mashed Bananas

Gently fold in the mashed bananas with a rubber spatula, ensuring they are evenly incorporated.

Step 8: Pour and Bake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before frosting.

Step 10: Make the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese until smooth. Add the milk and vanilla extract, mixing until well combined. Gradually add the sifted powdered sugar, beating until the frosting is smooth and creamy. If needed, add an extra tablespoon of milk to reach your desired consistency.

Step 11: Frost the Cake

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can also add some chopped nuts or banana slices on top for extra flair!

Adaptations for Special Diets

If you have dietary restrictions or preferences, here are some adaptations you can make:

• Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-free: Use coconut cream or a dairy-free yogurt in place of sour cream and cream cheese.
• Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based butter.
• Lower sugar: Use a sugar substitute or reduce the amount of sugar in the recipe.

Cook’s Commentary

This Sour Cream Banana Cake is one of those recipes that gets better with age. The flavors meld beautifully, and it stays incredibly moist for days. I love serving it at gatherings because it appeals to both kids and adults alike. Plus, it’s a great way to sneak in some fruit! Feel free to get creative with add-ins; chocolate chips or chopped nuts elevate this cake even more. Remember, this cake is not just a dessert; it can also double as a breakfast treat with a cup of coffee or tea!

How to Store & Reheat

To keep your Sour Cream Banana Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. To reheat, simply pop a slice in the microwave for about 10-15 seconds. This will revive its moisture and warmth, making it taste freshly baked!

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Absolutely! Just make sure to thaw them and drain any excess liquid before mashing them for the batter.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it comes out with wet batter, give it a few more minutes in the oven.

Can I freeze the cake?

Yes! You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before frosting and serving.

What can I use instead of sour cream?

You can substitute plain yogurt or buttermilk for sour cream in this recipe. Both will still provide the moisture and tang that sour cream offers.

Wrap-Up

This Sour Cream Banana Cake is not only a delightful way to utilize overripe bananas but also a comforting treat that everyone will love. Its moist texture, rich flavor, and creamy frosting make it a favorite in my household. Whether you enjoy it plain or dressed up with frosting, it’s sure to become a cherished recipe in your collection. Happy baking!