Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream or yogurt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the mashed bananas and sour cream (or yogurt) to the butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined—be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use ripe bananas for the best flavor and texture.
- You can substitute sour cream with plain yogurt if needed.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg