If you love banana bread and crave a soft, cake-like texture, this Moist Banana Bread Cake is your dream come true. With the richness of overripe bananas, a subtle hint of cinnamon, and a creamy addition of sour cream, it’s the perfect banana dessert to enjoy with coffee or serve at gatherings. Bonus: it’s quick, beginner-friendly, and bakes beautifully in just one pan!
Why You’ll Love This Banana Bread Cake
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Incredibly moist and soft thanks to ripe bananas and sour cream
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No mixer needed—just a bowl and whisk
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Perfect for breakfast, dessert, or afternoon tea
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Optional add-ins like chocolate chips or walnuts for extra flavor and texture
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Freezer-friendly and great for meal prep
Ingredients Breakdown
Wet Ingredients:
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3 ripe bananas, mashed – Natural sweetness, moisture, and that classic banana flavor.
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½ cup unsalted butter, melted – Adds rich, buttery flavor and a tender crumb.
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½ cup brown sugar + ¼ cup white sugar – A mix for depth of sweetness and a slightly caramelized note.
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2 large eggs – Binds the batter and adds moisture.
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1 tsp vanilla extract – Enhances all the warm, sweet flavors.
Dry Ingredients:
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1½ cups all-purpose flour – The structure of the cake.
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1 tsp baking soda – Leavening agent for rise and softness.
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½ tsp cinnamon – A warm, cozy spice that complements banana perfectly.
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¼ tsp salt – Balances the sweetness and enhances flavor.
Add-ins & Moisture Boost:
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½ cup sour cream or plain yogurt – Makes the cake ultra-moist and tender.
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Optional: ½ cup chopped walnuts or chocolate chips – Adds texture or an indulgent twist.
Tips and Tricks
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Use overripe bananas with lots of brown spots—they’re sweeter and more flavorful.
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Want a bakery-style touch? Add a sprinkle of turbinado sugar on top before baking for a crunchy crust.
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Make it gluten-free by swapping in a 1:1 GF flour blend.
Variations and Customizations
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Banana Chocolate Chip Cake: Add ½ cup mini chocolate chips
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Nutty Banana Cake: Stir in ½ cup chopped walnuts or pecans
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Banana Coconut Cake: Add ¼ cup shredded coconut to the batter
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Frosted Version: Top with cream cheese frosting for a banana cake experience
Pairing Suggestions
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Serve with a hot cup of coffee or chai tea
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Pair with a glass of cold milk for a kid-friendly snack
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Top with whipped cream or a scoop of vanilla ice cream for dessert
Storage Instructions
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Room Temperature: Store in an airtight container for up to 3 days
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Refrigerate: Keeps well for up to 5 days—just bring to room temp before serving
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Freeze: Wrap slices individually and freeze for up to 2 months
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To Reheat: Microwave individual slices for 10–15 seconds for that fresh-out-of-the-oven taste
Popular Questions
Can I make this into muffins?
Yes! Divide the batter into muffin cups and bake at 350°F for 18–22 minutes.
Can I double the recipe?
Absolutely—use a 9×13-inch pan and increase the baking time by 5–10 minutes.
Is sour cream necessary?
It enhances moisture and texture, but you can substitute with plain Greek yogurt or even buttermilk.