Instructions
Preheat your oven to 350 degrees.
Grease and flour a 9-inch round cake pan.
Start by adding the bananas to the bowl of an electric mixer fitted with the paddle attachment. Mash the bananas with a fork.
Next, add in the granulated sugar, and brown sugar and mix on low speed until combined.
With the mixer still on low, add the oil, eggs, sour cream, and vanilla. Mix until smooth.
In a separate bowl, sift together the flour, baking soda, and salt.
With the mixer on low, add the dry ingredients to the banana mixture and mix just until combined.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes. Then turn out onto a cooling rack, and cool completely.
Spread the frosting thickly on the top of the cake and decorate with walnut halves.
FAQS
What size pan to use for baking the cake?
I used a 9 inch round cake pan but an 8 inch round would work too. Either way is perfect for this cake!
Why is my banana cake too moist?
Make sure that you’re following directions or you may not have the ingredients correct. Adding too many bananas can make your cake moist, or not adding in enough flour causes issues, too.
Can you leave banana cake out overnight?
Yes, you can. Just be sure that you store it in an airtight container and keep it out of the air.
The Best Topping for a a Soft Banana Cake
The best thing about this cake is the frosting. I love a good cream cheese frosting on any cake. There’s nothing like the flavor of homemade cream cheese frosting, right?
However, you can definitely leave this cake plain if you’d like.
You could also make a streusel topping or drizzle with chocolate or caramel sauce.
How to Store a Baked Banana Cake
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