Light and Moist Banana Cake

    (285)
    1 hour 10 minutes

    The sour cream in this banana cake recipe makes it very light, moist and delicious. Serve plain or with icing of your choice.


    298 people made this

    Ingredients
    Serves: 12 

    • 1 1/8 cups (250g) white sugar
    • 125g butter
    • 2 eggs, beaten
    • 1 teaspoon bicarb soda
    • 60g sour cream
    • 1 cup bananas, mashed
    • 1 3/4 cups (220g) plain flour
    • 1 teaspoon vanilla essence

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x20cm cake pan.
    2. In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve bicarb soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add flour and mix well. Stir in vanilla essence.
    3. Pour batter into pan and bake in preheated oven for 45 minutes or until done.

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    Reviews and Ratings
    Global Ratings:
    (285)

    Reviews in English (237)

    MelindaBensch
    14

    I used raw sugar ( instead of white ) and 300 Mls of sour cream and my cake turned out super moist and more of a caramel flavour.  -  22 Jan 2015

    by
    86

    I made this for my husband last night and he loved it!!.. I didnt have cake flour so used all purpose..I made it in a bundt pan and then piped "Cream Cheese Frosting II" all over the top.. I then sprinkled some finely chopped walnuts to finish it off.. My husband likes cold cake so I put it in the fridge and he absolutely loved it!.. Kiki (Brampton,ON Canada)  -  08 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    64

    This cake is WOW!!!! I am so picky about cakes regarding whether they are moist and flavorful. This cake/recipe is really superb. I am so glad I went with this recipe of the many banana cake recipes on this site. The reason I did was that I did not want to buy a whole container of buttermilk that the other more highly rated recipe had. This banana cake called for sour cream and cake flour and I had both at home. I do find that cakes that call for cake flour are more tender and moist and this one holds true. Like other reviewers suggested...I used 3 bananas which measured 1½ cups of mashed banana. I followed the recipe exactly. This is the most delicious cake I have made in a long, long time. My six year old son asked if he can have this cake for his birthday cake next year.  -  12 Jul 2005  (Review from Allrecipes USA and Canada)

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