There’s something about the way a classic banana cake fills the kitchen with a warm, familiar aroma that feels like a gentle pause in a hectic day. The scent of ripe bananas mingling with a hint of vanilla usually has me sneaking a little taste before it’s even cooled down. I once baked this cake on a day when the rain was just starting to tap on the windows, and it was like the perfect quiet companion to the soft pattering outside. I remember juggling a phone call and almost dropping the mixing bowl — not my finest moment, but honestly, it made the whole process feel more real, more like home.
This cake isn’t about complicated tricks or rare ingredients. It’s about simple, cozy flavors and a moist texture that invites you to linger over each bite. I tend to slice it a bit unevenly because I’m usually distracted by my own thoughts or the next thing on the to-do list, but that’s part of its charm. It’s the kind of cake that doesn’t demand perfection, just a little love and ripe bananas.
- The moist crumb is tender without being heavy — it’s just right for a snack or dessert.
- It pairs beautifully with cream cheese frosting, but you can also enjoy it plain without missing much.
- It’s simple — and that’s kind of the point. No fuss, just honest flavor.
- It’s a great way to use up bananas that have gone past their prime, so there’s a little kitchen win in every slice.
If you’re worried about the timing, this cake is pretty forgiving. I’ve left it cooling longer than recommended and it still tastes fresh and lovely. And if you want to make it ahead, it keeps well stored, so you’re not stuck baking right before guests arrive.
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Classic Banana Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
A moist and flavorful banana cake made with ripe bananas, perfect for any occasion. This classic banana cake is easy to prepare and pairs wonderfully with cream cheese frosting or enjoyed plain.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 medium bananas)
1/2 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Add the mashed ripe bananas and sour cream to the wet mixture and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let it cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Honestly, you don’t need anything fancy to bake this cake — just a reliable pan and your favorite mixing tools. When it comes to serving, I usually slice it with a serrated knife to keep the edges neat, though sometimes it crumbles a bit, and I don’t mind. This cake is also flexible: you could fold in some chopped nuts or a handful of chocolate chips if you’re feeling adventurous, but I haven’t tested all the variations myself, so maybe start small. Or try swapping sour cream for yogurt if that’s what you have around; it works, but the texture shifts slightly.
And if you’re wondering about what to serve it with, I like a cup of strong coffee or a mild black tea — something to balance the sweetness without overpowering it.
FAQ
Can I freeze this banana cake? Yes, tightly wrapped, it freezes well for months. Just thaw it in the fridge overnight.
What if I don’t have sour cream? You can substitute plain yogurt or even a mild cream cheese, though it may change the texture a bit.
Is this cake very sweet? It’s moderately sweet and relies on the natural banana flavor, so it’s not overly sugary.
Can I add frosting? Absolutely. Cream cheese frosting is a classic pairing that complements the cake beautifully.
So, next time you have a few bananas waiting to be used, or you just want a simple treat that feels like a warm hug, this classic banana cake is ready to step in. Give it a try, and don’t stress about the small kitchen mishaps—they’re part of the story, after all.