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

Incredibly moist and soft thanks to ripe bananas and sour cream
No mixer needed—just a bowl and whisk
Perfect for breakfast, dessert, or afternoon tea
Optional add-ins like chocolate chips or walnuts for extra flavor and texture
Freezer-friendly and great for meal prep

Ingredients Breakdown

Wet Ingredients:

3 ripe bananas, mashed – Natural sweetness, moisture, and that classic banana flavor.
½ cup unsalted butter, melted – Adds rich, buttery flavor and a tender crumb.
½ cup brown sugar + ¼ cup white sugar – A mix for depth of sweetness and a slightly caramelized note.
2 large eggs – Binds the batter and adds moisture.
1 tsp vanilla extract – Enhances all the warm, sweet flavors.

Dry Ingredients:

1½ cups all-purpose flour – The structure of the cake.
1 tsp baking soda – Leavening agent for rise and softness.
½ tsp cinnamon – A warm, cozy spice that complements banana perfectly.
¼ tsp salt – Balances the sweetness and enhances flavor.

Add-ins & Moisture Boost:

½ cup sour cream or plain yogurt – Makes the cake ultra-moist and tender.
Optional: ½ cup chopped walnuts or chocolate chips – Adds texture or an indulgent twist.

Tips and Tricks

Use overripe bananas with lots of brown spots—they’re sweeter and more flavorful.
Want a bakery-style touch? Add a sprinkle of turbinado sugar on top before baking for a crunchy crust.
Make it gluten-free by swapping in a 1:1 GF flour blend.

Variations and Customizations

Banana Chocolate Chip Cake: Add ½ cup mini chocolate chips
Nutty Banana Cake: Stir in ½ cup chopped walnuts or pecans
Banana Coconut Cake: Add ¼ cup shredded coconut to the batter
Frosted Version: Top with cream cheese frosting for a banana cake experience

Pairing Suggestions

Serve with a hot cup of coffee or chai tea
Pair with a glass of cold milk for a kid-friendly snack
Top with whipped cream or a scoop of vanilla ice cream for dessert

Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days
Refrigerate: Keeps well for up to 5 days—just bring to room temp before serving
Freeze: Wrap slices individually and freeze for up to 2 months
To Reheat: Microwave individual slices for 10–15 seconds for that fresh-out-of-the-oven taste

Banana Bread Cake

Author: easysweetmeal
Total Time: 38 minute
Yield: 9 servings 1x

Print Recipe

Description

This Banana Bread Cake is the perfect blend of soft, moist banana bread and tender cake—with a warm hint of cinnamon and the option to add walnuts or chocolate chips. It’s a simple yet indulgent dessert or snack that’s ideal for using up ripe bananas and pleasing everyone at the table.

Ingredients

Scale

3 ripe bananas, mashed
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup sour cream or plain yogurt
Optional: ½ cup chopped walnuts or chocolate chips

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and line an 8-inch round or square baking pan with parchment paper for easy removal.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together:
- Mashed bananas
- Melted butter
- Brown and white sugar
- Eggs
- Vanilla extract
Whisk until smooth and well combined.

3. Combine the Dry Ingredients

In a separate bowl, mix:
- Flour
- Baking soda
- Cinnamon
- Salt

4. Bring It All Together

Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.
Fold in the sour cream (or yogurt) until the batter is smooth and creamy.
If using nuts or chocolate chips, gently fold them in at this stage.

5. Bake to Perfection

Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy as-is or dust with powdered sugar for a simple finish.

Notes

Always use room-temperature eggs for a smoother batter.
You can prepare the batter up to 1 day in advance and refrigerate before baking.
Add-ins like chopped dates, cinnamon chips, or swirls of nut butter take this to another level.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American