Ultimate Sour Cream Banana Cake Recipe: Moist, Delicious, and Easy!

Are you craving a comforting, moist, and flavorful cake? Look no further! This sour cream banana cake recipe is the answer. It combines the classic sweetness of bananas with the tangy richness of sour cream, resulting in a cake that’s incredibly tender, flavorful, and easy to make. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. We’ll walk you through each step, providing detailed instructions and helpful tips to ensure your cake turns out perfectly every time.

Why Sour Cream?

You might be wondering why sour cream is such a key ingredient in this cake. The answer is simple: it adds moisture and tenderness that’s hard to achieve with other ingredients. Sour cream has a higher fat content than milk, which contributes to a richer flavor and a more delicate crumb. The acidity in sour cream also helps to activate baking soda, creating a lighter and fluffier texture. In addition to the flavor profile sour cream also contributes to the keeping quality of this cake, the cake stay moist for longer time.

Ingredients You’ll Need

Before you start baking, gather all your ingredients. Here’s what you’ll need:

* Ripe Bananas: 3 medium-sized, very ripe bananas, mashed (about 1 1/2 cups)
* All-Purpose Flour: 2 1/2 cups
* Baking Soda: 1 teaspoon
* Baking Powder: 1/2 teaspoon
* Salt: 1/2 teaspoon
* Unsalted Butter: 1/2 cup (1 stick), softened
* Granulated Sugar: 1 1/4 cups
* Brown Sugar: 1/2 cup, packed
* Eggs: 2 large
* Vanilla Extract: 1 teaspoon
* Sour Cream: 1 cup, full-fat
* Optional: 1/2 cup chopped walnuts or pecans for added texture and flavor

Ingredient Substitutions

* Sour Cream: If you don’t have sour cream, you can substitute plain Greek yogurt. The cake will be slightly tangier. Alternatively, use creme fraiche.
* All-Purpose Flour: You can use a 1:1 gluten-free all-purpose flour blend. Ensure it contains xanthan gum for structure.
* Brown Sugar: If you don’t have brown sugar, you can use all granulated sugar. The cake will be slightly less moist and have a less caramel-like flavor. Light brown sugar can be substituted for dark brown sugar.
* Unsalted Butter: Salted butter can be used, just omit the 1/2 teaspoon of salt from the recipe.
* Nuts: Other nuts, such as almonds or macadamia nuts, can be used or the nuts can be omitted entirely.

## Equipment Needed

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Whisk
* Parchment paper (optional)

## Step-by-Step Instructions

Now that you have your ingredients and equipment ready, let’s get baking! Follow these detailed steps for a perfect sour cream banana cake:

**Step 1: Prepare the Pan**

1. Preheat your oven to 350°F (175°C). This is important for even baking.
2. Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. This prevents the cake from sticking and makes cleanup a breeze.

**Step 2: Combine Dry Ingredients**

1. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking ensures that the ingredients are evenly distributed, which is crucial for the cake’s texture.

**Step 3: Cream Butter and Sugars**

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until light and fluffy, about 3-5 minutes. This incorporates air into the batter, making the cake lighter.

**Step 4: Add Eggs and Vanilla**

1. Beat in the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This helps create a smooth batter.
2. Stir in the vanilla extract.

**Step 5: Mix in Mashed Bananas**

1. Add the mashed bananas to the wet ingredients and mix until just combined. Avoid overmixing at this stage.

**Step 6: Alternate Adding Dry Ingredients and Sour Cream**

1. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Add about one-third of the dry ingredients, then half of the sour cream, then another third of the dry ingredients, the remaining sour cream, and finish with the remaining dry ingredients. Mix until just combined after each addition. This prevents overmixing, which can result in a tough cake.

**Step 7: Add Nuts (Optional)**

1. If using, gently fold in the chopped walnuts or pecans.

**Step 8: Pour Batter into Pan**

1. Pour the batter into the prepared baking pan and spread it evenly.

**Step 9: Bake the Cake**

1. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes. Ovens can vary, so it’s important to monitor the cake.

**Step 10: Cool the Cake**

1. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan helps it retain its moisture.

## Frosting Options

While this sour cream banana cake is delicious on its own, adding a frosting can take it to the next level. Here are a few frosting options to consider:

* Cream Cheese Frosting: A classic pairing for banana cake, cream cheese frosting is tangy and creamy. Simply beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
* Brown Butter Frosting: Brown butter adds a nutty, caramel-like flavor to frosting. Brown the butter in a saucepan, let it cool slightly, and then beat it with powdered sugar, vanilla extract, and a pinch of salt.
* Vanilla Glaze: For a simple and elegant option, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
* Peanut Butter Frosting: Perfect for peanut butter lovers! Combine peanut butter, butter, powdered sugar, milk, and vanilla extract for a creamy and decadent frosting.

## Tips for the Best Sour Cream Banana Cake

* Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas with brown spots are ideal.
* Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined after each addition.
* Measure Accurately: Accurate measurements are crucial for baking. Use measuring cups and spoons designed for baking, and level off the ingredients.
* Use Room Temperature Ingredients: Room temperature ingredients emulsify better, resulting in a smoother batter and a more even texture. Let the butter, eggs, and sour cream sit at room temperature for about 30 minutes before using.
* Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off. Ensure the cake is completely cool before frosting.
* Store Properly: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If frosting the cake, store it in the refrigerator.

## Variations and Add-Ins

* Chocolate Chips: Add 1 cup of chocolate chips to the batter for a chocolate banana cake.
* Nuts: In addition to walnuts or pecans, try adding macadamia nuts, almonds, or hazelnuts.
* Spices: Add 1/2 teaspoon of cinnamon, nutmeg, or allspice for a warm, spiced flavor.
* Coconut: Add 1/2 cup of shredded coconut to the batter for a tropical twist.
* Dried Fruit: Add 1/2 cup of chopped dried cranberries, raisins, or apricots for added texture and flavor.

## Serving Suggestions

This sour cream banana cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

* With Coffee or Tea: Enjoy a slice of cake with a warm cup of coffee or tea for a comforting treat.
* With Ice Cream: Serve a slice of warm cake with a scoop of vanilla ice cream for a decadent dessert.
* With Whipped Cream and Berries: Top a slice of cake with whipped cream and fresh berries for a beautiful and flavorful presentation.
* As a Snack: This cake is perfect for an afternoon snack or a light dessert.

## Troubleshooting

* Cake is Dry: Possible causes include overbaking, using too much flour, or not using enough sour cream. Ensure you’re measuring accurately and not overbaking the cake. You can also try adding a tablespoon of oil to the batter.
* Cake is Dense: Possible causes include overmixing the batter, using cold ingredients, or not using enough leavening agents. Ensure you’re using room temperature ingredients and not overmixing the batter.
* Cake is Sinking: Possible causes include underbaking, opening the oven door too frequently, or using too much leavening agents. Ensure you’re baking the cake for the correct amount of time and avoiding opening the oven door too often.
* Cake is Sticking to the Pan: Ensure you’re greasing and flouring the pan properly, or using parchment paper. Let the cake cool in the pan for 10-15 minutes before inverting.

## Nutritional Information (Approximate)

(per slice, based on 12 servings):

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 70-80mg
* Sodium: 200-250mg
* Carbohydrates: 45-50g
* Sugar: 25-30g
* Protein: 4-5g

*Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes.*

## Conclusion

This sour cream banana cake recipe is a guaranteed crowd-pleaser. Its moist texture, rich flavor, and easy preparation make it a perfect choice for any occasion. Whether you’re baking for a special event or simply craving a delicious homemade treat, this cake is sure to satisfy. So gather your ingredients, follow the steps, and enjoy the delightful experience of baking this ultimate sour cream banana cake. Happy baking!