This Banana Cake with Buttercream Frosting is a timeless family recipe passed down through generations. Soft, moist, and rich in banana flavor, it’s topped with a luscious vanilla buttercream that makes every bite unforgettable. Whether for birthdays, potlucks, or Sunday dessert, this cake is a guaranteed hit.
Description
Made with ripe bananas, sour cream, and a touch of vanilla, this cake has a light, fluffy texture that stays moist for days. Finished with a creamy homemade buttercream frosting, it’s a dessert that feels both nostalgic and indulgent. Perfect for banana lovers, this cake transforms simple pantry ingredients into a bakery-worthy treat.
Who Is This Recipe For?
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Home bakers looking for a beginner-friendly cake with impressive results.
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Families wanting a dessert that feels like comfort food.
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Banana bread fans who want a sweeter, frosted upgrade.
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Anyone searching for a make-ahead dessert for gatherings or celebrations.
Why You’ll Love It
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✅ Moist and fluffy texture thanks to bananas and sour cream.
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✅ Easy-to-make frosting with no fancy techniques required.
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✅ Perfect way to use up overripe bananas.
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✅ A classic family recipe with a modern twist.
Ingredients
For the Cake:
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1 ¼ cups granulated sugar
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1 cup sour cream
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2 large eggs
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4 tbsp salted butter, melted
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4 ripe bananas, mashed
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2 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking soda
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1 cup chopped walnuts (optional)
For the Buttercream Frosting:
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4 tbsp salted butter, softened
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½ cup heavy cream
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1 tsp vanilla extract
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2 ½ cups confectioners’ sugar (powdered sugar)
Instructions
Make the Cake:
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Preheat oven to 375°F (190°C). Grease or spray a 9×13-inch baking dish.
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In a medium bowl, cream together sugar, sour cream, eggs, and melted butter.
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Mix in the mashed bananas and vanilla extract until combined.
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Add flour and baking soda, stirring until smooth. Fold in walnuts if using.
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Pour batter into the prepared baking dish.
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Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool completely before frosting.
Make the Buttercream Frosting:
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Using a hand or stand mixer, cream butter and powdered sugar until smooth.
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Gradually add heavy cream and vanilla, mixing until light and fluffy.
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Spread evenly over cooled cake. Slice, serve, and enjoy!
Kitchen Equipment Needed
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Mixing bowls
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Hand or stand mixer
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9×13-inch baking dish
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Measuring cups and spoons
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Rubber spatula
Storage
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Room temperature: Store frosted cake in an airtight container for up to 2 days.
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Refrigerator: Keeps well for up to 5 days. Let cake come to room temp before serving for best flavor.
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Freezer: Freeze unfrosted cake for up to 2 months. Thaw overnight in the fridge before frosting.
FAQ
1. Can I use cake flour instead of all-purpose flour?
Yes, but all-purpose flour works perfectly here. Cake flour will make it slightly lighter.
2. Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt will give a similar moist texture.
3. Do I have to add nuts?
No—walnuts are optional. You can also use pecans or leave the cake nut-free.
4. Can I double this recipe?
Yes, bake in two 9×13-inch pans or a larger sheet pan for parties.
Conclusion
This Banana Cake with Buttercream Frosting is a nostalgic dessert that never goes out of style. Easy to make, rich in flavor, and perfect for any occasion, it’s a recipe you’ll want to keep in your collection forever. One bite, and you’ll see why this family favorite has stood the test of time. ✨
