Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Mash the ripe bananas until smooth and set aside.
- In a large mixing bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and mashed bananas.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
- Pour the batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or chopped nuts to the batter before baking.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To keep the cake moist, consider layering with frosting or cream cheese icing.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg