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)
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.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg