Banana Cake With Buttercream Frosting

Banana cake is one of those recipes that never goes out of style, and this one is extra special—it’s been in my family for over 100 years. My great-grandmother baked it for Sunday dinners, church socials, and birthdays, and now I get to carry on the tradition. It’s soft, moist, and full of banana flavor, topped with the creamiest homemade buttercream frosting. One bite, and you’ll understand why it’s stood the test of time. 💛

Why You’ll Love This Recipe

• Family Tradition – A recipe passed down through generations, with old-fashioned charm in every bite.
• Moist & Tender – Sour cream and ripe bananas make the cake extra soft.
• Simple Ingredients – Everything; you need is pantry-friendly and easy to find.
• Perfect Frosting – Creamy buttercream that spreads like a dream.
• Make Ahead Friendly – The banana flavor deepens and gets better the next day.

Ingredients

For the Cake

• 1 ¼ cups sugar
• 1 cup sour cream
• 2 large eggs
• 4 tablespoons salted butter, melted
• 4 ripe bananas, mashed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (or cake flour for a lighter texture)
• 1 teaspoon baking soda
• 1 cup chopped walnuts (optional)

For the Frosting

• 4 tablespoons salted butter, softened
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 ½ cups confectioners’ sugar (powdered sugar)

Instructions

Make the Cake

1. Preheat oven to 375°F. Grease or spray a 9×13-inch baking dish.
2. In a mixing bowl, cream together sugar, sour cream, eggs, and melted butter until smooth.
3. Stir in mashed bananas and vanilla extract.
4. Add flour and baking soda; mix until just combined. Fold in walnuts if using.
5. Pour batter into prepared pan and spread evenly.
6. Bake 25–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely before frosting.

Make the Frosting

1. Beat butter and powdered sugar together until fluffy.
2. Slowly add heavy cream until smooth and spreadable.
3. Mix in vanilla extract.
4. Spread evenly over the cooled cake. Slice, serve, and enjoy!

Tips & Tricks

• Flour Choice: Cake flour will give you a softer, lighter texture, while all-purpose flour works just fine if that’s what you have.
• Frosting Stability: Old-fashioned Crisco shortening used to be common in buttercream, but since it was reformulated, it doesn’t hold as well. If you want bakery-style stability, try using a high-ratio shortening.
• Bananas: The riper, the better! Bananas with plenty of brown spots make the sweetest cake.
• Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Frequently Asked Questions

Can I make this into a layer cake?
Yes! Divide the batter between two 9-inch round cake pans and bake for 20–25 minutes. Frost between the layers and on top.

Can I freeze this banana cake?
Absolutely. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw, frost, and enjoy.

Can I substitute sour cream?
Yes—plain Greek yogurt works well as a substitute if you don’t have sour cream on hand.