Banana Cake with Sour is a delightful treat that combines the sweetness of ripe bananas with a perfectly tangy flavor from sour cream. This ultra-moist cake is not just delicious; it’s also easy to make and perfect for any occasion. Whether you’re hosting a large gathering or simply craving a sweet indulgence, this cake will satisfy every palate. The creamy frosting and tender crumb make it a standout dessert that keeps well for days, ensuring you can enjoy each slice to the fullest.

Why You’ll Love This Banana Cake with Sour

There are countless reasons to love this Banana Cake with Sour. First, it’s incredibly moist, thanks to the inclusion of sour cream, which also adds a delightful tangy flavor. Second, this cake is easy to prepare and perfect for beginners, making it a go-to recipe for any aspiring baker. Third, it’s a fantastic way to use overripe bananas, reducing waste while creating something delicious. Additionally, the cake is versatile; you can easily customize it with your favorite nuts or toppings. Lastly, it’s a large-batch cake that serves up to 20 people, making it ideal for parties or family gatherings. With Sour Banana Cake and Banana Cake with Sour Cream as key features, this recipe is perfect for any dessert table. It truly is a treat you won’t want to miss!

Ingredients for Banana Cake with Sour

Gather these items:

3 cups sugar
6 large eggs
1 1/2 cups butter, melted
10–11 overripe bananas, mashed
2 tablespoons vanilla extract
1/4 cup full-fat sour cream
6 cups all-purpose flour
1 tablespoon baking soda
3/4 teaspoon salt
1 cup walnuts or pecans, chopped (plus extra for garnish)
2 pounds powdered sugar
1 cup butter, melted (for frosting)
1 tablespoon + 1 teaspoon vanilla extract (for frosting)
1/4 cup milk
1/4 cup full-fat sour cream (for frosting)

How to Make Banana Cake with Sour Step-by-Step

Step 1: Preheat oven to 375°F (190°C) and grease a half sheet pan or extra-large cake pan.
Step 2: In a very large bowl, mash the bananas until smooth.
Step 3: Add sugar, melted butter, eggs, vanilla extract, and sour cream, mixing until fully combined.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Gradually mix the dry ingredients into the wet mixture until smooth.
Step 6: Fold in the chopped nuts.
Step 7: Spread batter evenly into the prepared pan.
Step 8: Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the cake completely on a rack.
Step 10: For the frosting, mix powdered sugar, melted butter, vanilla, milk, and sour cream on low speed until combined, then beat until smooth and creamy.
Step 11: Frost the cooled cake evenly and garnish with extra nuts before slicing and serving.

Pro Tips for the Perfect Banana Cake with Sour

Keep these in mind:

Use overripe bananas for the best flavor and moisture.
Make sure your ingredients are at room temperature for a smoother batter.
Don’t overmix the batter; mix until just combined to keep the cake light.
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg.
Ensure your cake is completely cool before frosting to avoid melting.

Best Ways to Serve Banana Cake with Sour

Serve this cake warm with a scoop of vanilla ice cream for a comforting dessert. Alternatively, top it with a dollop of whipped cream and fresh berries for a refreshing twist. You can also enjoy it plain or with a light dusting of powdered sugar. For those looking to add a bit of crunch, serve it with extra chopped nuts on top, enhancing both texture and flavor, making it a Sour Cream Banana Cake Recipe that everyone will love!

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How to Store and Reheat Banana Cake with Sour

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness. To reheat, simply slice the cake and microwave for 10-15 seconds or until warm. This allows you to enjoy that fresh-baked taste even days later, making it perfect for meal prep or spontaneous gatherings.

Frequently Asked Questions About Banana Cake with Sour

What’s the secret to perfect Banana Cake with Sour?

The key to a perfect Banana Cake with Sour lies in using ripe bananas and incorporating sour cream to enhance moisture and flavor. This creates a delightful tangy banana cake recipe that is hard to resist.

Can I make Banana Cake with Sour ahead of time?

Absolutely! You can bake this Banana Cake with Sour a day in advance. Just ensure it is completely cooled and store it properly to keep it fresh. It tastes even better the next day!

How do I avoid common mistakes with Banana Cake with Sour?

To avoid mistakes, make sure your baking powder is fresh and that you accurately measure all ingredients. Mixing the batter just until combined helps maintain the cake’s light texture. Following these tips ensures a successful moist banana cake with sour ingredients.

Variations of Banana Cake with Sour You Can Try

Feel free to experiment with different flavors. You can make a Banana Cake with Sour Yogurt by substituting sour cream, or try a Banana Cake with Sour Milk Recipe for a unique twist. Adding chocolate chips or dried fruit can also give a fun variation to this classic recipe, ensuring it fits into any dietary preference.

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For more delicious recipes, check out our desserts category or learn how to make easy cinnamon rolls for a sweet breakfast treat. If you’re interested in baking techniques, visit The Joy of Vegetable Gardening for tips on using fresh ingredients.

Banana Cake with Sour: 5 Secrets to Ultimate Moistness

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Author: Michael
Total Time: 50 minutes
Yield: Serves 20 1x
Diet: Vegetarian

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Description

An ultra-moist banana cake made with overripe bananas and sour cream, topped with a rich, creamy frosting. This large-batch cake is perfect for feeding a crowd and stays tender and flavorful for days.

Ingredients

Scale

3 cups sugar
6 large eggs
1 1/2 cups butter, melted
10–11 overripe bananas, mashed
2 tablespoons vanilla extract
1/4 cup full-fat sour cream
6 cups all-purpose flour
1 tablespoon baking soda
3/4 teaspoon salt
1 cup walnuts or pecans, chopped (plus extra for garnish)
2 pounds powdered sugar
1 cup butter, melted (for frosting)
1 tablespoon + 1 teaspoon vanilla extract (for frosting)
1/4 cup milk
1/4 cup full-fat sour cream (for frosting)

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Instructions

Preheat oven to 375°F (190°C) and grease a half sheet pan or extra-large cake pan.
In a very large bowl, mash the bananas until smooth.
Add sugar, melted butter, eggs, vanilla extract, and sour cream, mixing until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until smooth.
Fold in the chopped nuts.
Spread batter evenly into the prepared pan.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely on a rack.
For the frosting, mix powdered sugar, melted butter, vanilla, milk, and sour cream on low speed until combined, then beat until smooth and creamy.
Frost the cooled cake evenly and garnish with extra nuts before slicing and serving.