This soft and tender Sour Cream Banana Cake is quick and easy to make and works as a simple banana bread or as a decadent dessert topped with vanilla sour cream frosting. The key to the moist texture and rich flavor is to use full fat sour cream. It adds moisture and a tangy flavor to the cake and creates a thick and creamy vanilla frosting.
If you’re looking for an even richer banana cake and don’t mind breaking out your electric mixer, this banana cake is made with milk and butter and topped with a peanut butter cream cheese frosting.
Table of contents
Ingredients and substitutions
Below is a brief overview of some of the ingredients for the cake and frosting as well as recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Bananas – For the sweetest and most intense banana flavor, make sure your bananas are overly ripe. You’ll want them to be covered in brown spots. This also makes them easy to mash.
- Sour cream – Full fat sour cream will add the best texture and flavor. You’ll need it for the cake and frosting. Aim for 14-18% milk fat in your sour cream. (I prefer 18% for the frosting). I have not tested this recipe with light sour cream.
- Oil – I usually make this recipe with vegetable or canola oil but olive oil or avocado oil work too.
- Sugars – The recipe calls for a combination of granulated and light brown sugar. I haven’t tested this recipe with any other types of sweeteners.
How to make banana cake with sour cream
Below is a brief overview of the steps to make the cake and frosting along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
How to store and freeze
- Room temperature: If left unfrosted, the cake will last for 4-5 days in an airtight container at room temperature.
- Refrigerate: If the cake is frosted, it should be stored in an airtight container in the fridge. It will last for 5-7 days.
- Freeze: Wrap the cooled (unfrosted) cake in plastic wrap and then store in a resealable freezer bag. It will last in the freezer for 2-3 months. Thaw at room temperature before frosting the cake.
Key recipe tips
- Don’t over mix the cake batter as this will result in a tough and dense cake. Once you add the dry ingredients, stir until they’re just mixed in. The batter will still look lumpy but that’s because of the mashed banana.
- Make sure your chilled ingredients are brought to room temperature. This includes the sour cream for both the cake and the frosting.
Recipe FAQs
Yes! I make this recipe all the time in a 9×5 inch loaf pan. You’ll want to reduce your oven temperature to 325F and bake the loaf for 45-50 minutes.
While many recipes use sour cream and yogurt interchangeably, when I substituted Greek yogurt for the sour cream in this recipe, I just didn’t like the flavor or texture. If you decide to give it a try, please let me know what you think.
More banana cake recipes
- Banana Cake with Oil
- Moist Banana Cake with Milk
- Almond Flour Banana Cake
- Easy & Moist Eggless Banana Cake
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Sour Cream Banana Cake with Sour Cream Frosting
- Prep Time: 20 minutes
- Cooling Time: 2 hours
- Cook Time: 23 minutes
- Total Time: 2 hours 43 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
Description
Full fat sour cream is the key to making this Sour Cream Banana Cake moist and tender and creates a thick and creamy vanilla frosting!
Ingredients
For the cake:
- 1 1/2 cups (190g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (110g) granulated sugar
- 1/4 cup (50g) loosely packed light brown sugar
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (205g) mashed banana (about 2 over ripe medium bananas)
- 1/2 cup (125g) full fat sour cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (63g) full fat sour cream, room temperature
- 2 cups (240g) powdered sugar (plus more, if necessary)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1-2 teaspoons milk, optional for thinner frosting
Instructions
- Preheat oven to 350F. Grease and line the bottom and sides of a 9-inch square cake pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, whisk together the granulated sugar, brown sugar and oil.
- Whisk in the mashed banana, sour cream, egg and vanilla.
- Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to over mix.
- Pour the batter into the prepared cake pan. Bake for 21-23 minutes, or until browned and a tooth pick inserted into the middle comes out clean.
- Let fully cool in the pan before frosting.
- For the frosting, use an electric mixer to cream together the butter and sour cream. Add the powdered sugar and vanilla and beat until smooth and creamy. (Add the milk for a thinner frosting or more powdered sugar for a sweeter and thicker frosting).
- Spread the frosting onto the cooled cake. Slice and serve immediately, or store covered in the fridge to enjoy later.
Notes
- Full fat sour cream will range from 14% to 18% milk fat. I prefer 18% for this recipe, especially for the frosting as thicker sour cream will create a thick and creamy frosting.
- I used vanilla bean paste in the frosting for maximum vanilla flavor but vanilla extract works great too.
- You can turn this recipe into banana bread by baking it in a 9×5 inch loaf pan. Just reduce the oven temperature to 325F and bake for 45-50 minutes.
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