Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
- In a large bowl, beat the softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in the mashed bananas until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with sour cream or Greek yogurt. Mix until just combined.
- Pour batter into the prepared pan, smoothing the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Notes
- Optional: Add chopped nuts or chocolate chips for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For longer storage, freeze tightly wrapped in plastic wrap for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg