Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 12
This incredibly moist banana cake is the perfect way to use up overripe bananas. With its tender crumb and rich banana flavor, this cake stays fresh for days and gets even better with time. The secret to its amazing moisture lies in using very ripe bananas and a combination of oil and sour cream.
Ingredients
For the Cake:
- 3 large very ripe bananas, mashed (about 1 1/2 cups)
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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