Best Banana Cake

I really love bananas...

they are soft

they are tasty

they make baked goods moist

they are easy to mash

they love me too!!!

{ the last banana fact is a bit hard to prove but they do always find their way in to my cart at the grocery store...maybe it's not so much love as it is stalking....now, I am concerned}

Well, anyway, I saw this recipe on Cooking.com and had to try it.  They refer to it as a banana bar but to me, it is a Banana Cake and since this is my blog, that's what I'm calling it...so there.

Banana Cake Ingredients:

  • ½ cup butter or margarine, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 medium ripe bananas, mashed (about 1 cup)

Cream Cheese Frosting Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • ½ cup butter or margarine, softened
  • 2 teaspoons vanilla extract
  • 3 ¾ to 4 cups confectioners' sugar

Directions for the Banana Cake:

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.

Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350° F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Cream Cheese Frosting:

In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

mushy banana hugs, mb

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9 Comments

  1. I think we both had bananas on the brain. Yours looks delish as usual. Hope you are having a great week, sweet pal! xoxo

  2. Miriam @ Sometimes I Veg says:

    I recently figured out that I'm allergic to bananas and I miss them so. They are so healthy and versatile. Your banana cake looks to DIE for!

    1. I'm so sorry to hear about your allergy. My oldest son can't eat raw fruits but can eat them cooked or baked. Have a wonderful day...and your Parsnip, Carrot and Pasta soup looks and sounds amazing!

  3. Jenn/Rook No. 17 says:

    Mmmm...I love bananas too and that frosting alone looks swoonworthy!

    Thank you so much for linking up to "A Little Birdie Told Me..."! I'm featuring your post on my Facebook page today.

    Jenn

  4. Stacey H. says:

    I made the banana cake this morning and it is excellent. Very easy with common ingredients. I will certainly be making it again.

    1. Mary Beth says:

      Thanks so much for letting me know, Stacey!

  5. Hi. I was wondering how you store the banana cake (before frosting). Do you need to refrigerate? Also, I want to have this cake on Saturday can I make it Thursday or is it best to do on Friday? And how ripe do the bananas have to be. THANK YOU SO MUCH!

    1. Mary Beth says:

      Hi Jennifer, I would cover the cake well and refrigerate before and after frosting. The bananas should be anywhere from slightly soft to almost mushy. You don't want them too far gone or else the cake won't hold up as well. You certainly can make it on Thursday to serve on Saturday as long as you have it sealed well and refrigerated. Allow it to sit out for at least 10 minutes before serving. If you have any other questions, just let me know.

      Have a great week,

      Mary Beth