Banana Vanilla Cake Recipe
This banana vanilla cake is so moist, and has a light banana and vanilla flavor that is perfect for breakfast. Make the entire thing in one bowl!
Servings: 24 slices
Calories: 191kcal
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup sour cream
- 1 cup milk
Instructions
- Preheat the oven to 350˚F. Lightly spray a 9×13 inch baking dish. Set aside.
- In a large bowl, cream together the butter and sugar until light and creamy. Add the eggs in one at a time, mixing until fully combined. Mix in the mashed bananas until incorporated.
- Add in the remaining ingredients and mix together until fully combined.
- Pour the cake mixture in the prepared baking dish, and bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- For the best flavor, use very ripe bananas with lots of brown spots.
- Be careful not to overmix the batter. This will create a dense cake. Just mix until the dry ingredients are just combined.
- Store this cake at room temperature for 3 days, or in the fridge for up to 7 days.
- This cake freezes well. To freeze, you can wrap individual slices or the whole cake in plastic wrap then aluminum foil. Freeze for up to 3 months.
Nutrition
Calories: 191kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 206mg | Potassium: 96mg | Fiber: 1g | Sugar: 10g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
