The Best Banana Cake – “In The World”
A moist, tender banana cake made with ripe bananas, brown sugar and a touch of sour cream for extra richness. Perfect for afternoon tea or dessert—easy to make and incredibly flavorful.
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 2 large eggs at room temperature
- 1.5 cup ripe bananas, mashed about 3 medium bananas
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder and salt until well combined.
- In a large bowl, cream the softened butter, granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the mashed bananas and sour cream until just combined.
- Add the dry ingredients to the wet mixture and gently fold until just combined; do not overmix. Fold in chopped walnuts if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
For an extra moist cake, use very ripe bananas. Store leftovers well wrapped at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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