This Homemade Banana Cake with Vanilla Frosting is made totally from scratch and has the best banana flavor ever! So moist and delicious!
BANANA CAKE WITH VANILLA FROSTING
VIDEO INCLUDED BELOW:
WHAT YOU’LL NEED
For the cake:
sugar
sour cream
eggs
butter
super ripe bananas
vanilla extract
all-purpose flour
salt
baking soda
chopped walnuts (optional)
For the frosting:
butter
heavy cream
vanilla extract
powdered sugar
HOW TO MAKE BANANA CAKE WITH VANILLA FROSTING:
Pour into greased pan.
Bake for 25-35 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
To make frosting:
Cream butter and confectioner’s sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in vanilla extract. Spread on cooled cake.
Cook’s Note: The frosting really is optional in this. This cake is so moist and is plenty sweet all by itself. It will be more like a snack cake without the frosting. 
Like cream cheese frosting? Try adding 1/2 block (4 oz.) of softened cream cheese to the frosting mixture, adding a little more milk or heavy cream if necessary to make it spreadable.
Originally published November 2011
Updated and republished: May 2019
BANANA CAKE WITH VANILLA FROSTING
Ingredients
For the cake:
- 1 1/4 cup sugar
- 1 cup sour cream
- 2 eggs
- 4 tablespoons butter melted
- 4 medium ripe bananas mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 1 cup chopped walnuts optional
For the frosting:
- 4 tablespoons butter softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioner's sugar
Instructions
For the cake:
- Preheat the oven to 375F degrees.
- Spray 13 x 9 baking dish with nonstick cooking spray.
- In a medium bowl, cream together sugar, sour cream, egg, and melted butter. Add mashed bananas and vanilla extract.
- Add flour, salt, and baking soda; mix well.
- Pour into greased pan.
- Bake for 25-35 minutes until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
For the frosting:
- Cream butter and confectioner's sugar together until smooth.
- Slowly add the heavy cream; stir until smooth.
- Stir in vanilla extract.
- Spread on cooled cake.
Video
Notes
Nutrition
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I am so so glad that you are sharing this wonderful easy recipe, just like all the other recipes you have. This sounds so great and I will be making it for my husband's bday next month. I am really glad to have found this blog site of yours. Thank you Brandie, you are making my cooking days happier with your recipes.
I am a big fan of moist cake and bananas, so this recipe is a hit! Made it this afternoon and the frosting will be put on the cake tomorrow. If there is any cake left by then remains to be seen.
Must try this recipe. It sounds delicious. My mom always made banana cake with a pink butter icing made with chopped marachino cherries and some of the cherry syrup for colour. Wonderful memories… Thank you!
This looks nice and easy. I do not have any bananas at the moment, but will buy some extra to ripen especially for cake. When we were growing up our neighbor made banana cake all the time and she always put a caramel icing on it. Lots of different ways to top it.
My mother and i tried this recipe because we had so many ripe bananas laying around and we wanted to get rid of them, it's amazing! thank you so much for this recipe, it will be made a million times!
I think I'll try it with a peanut butter cream cheese frosting, THANKS for the site and the great & easy to read and follow recipes!
2 Thumbs up!!
Thank you for sharing this recipe. The cake is amazing and I'm in love :)))!
I am pregnant, this looks so yummy. I. will. be. making. this.
This cake is so yummy!
I made this tonight! It was fantastic!
Just popped it in the oven! Cant wait!
What can I use if I don't haves our cream or yogurt? Thanks,
Michele
This is the best cake ever.told son inlaw i was making it again,and didnt have time that day. He was really upset.lol made it today.tu very much for the keeper recipie. P.s hubbie loves it too!
Jeanette
It’s a great cake but the cooking time isn’t right…it took 50 min here…
You forgot to tell us in the directions when to put in the walnuts. I substituted pecans as I had a lot of them. I ground them in a food grinder first and then folded them into the batter after it was all mixed in my Kitchen Aid Stand Alone Mixer.
So, so good!!
BEST Banana cake Ever
Woo hoo!! Thanks so much Adrienne!
Hi there! I was wondering— could you give a measurement for the amount of mashed banana? Like in general, when you make this cake to perfection, how many cups/grams/oz would you say the amount of banana comes to? I’m always afraid of recipes that just state the number of bananas because even with the “medium” descriptor— I fear it will vary.
Hi Michelle, you can’t really mess it up if you overuse the mashed bananas. The real key is to make sure they are very ripe. I’ve never actually measured the bananas. I’ll try to do that the next time I make it! 🙂