Instructions
Step 1: Prepare Your Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round pans with butter and dust with flour. Line the bottom with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, mash bananas until mostly smooth with a few small lumps remaining. Add melted butter, oil, eggs, sour cream, and vanilla extract. Whisk together until well combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
Step 4: Create the Batter
Add the dry ingredients to the wet ingredients in two additions, stirring gently with a wooden spoon or rubber spatula until just combined. Don’t overmix – a few lumps are perfectly fine and will ensure a tender cake.
Step 5: Bake the Cake
Pour batter into prepared pan(s) and spread evenly. Bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
Step 6: Cool Completely
Let cake cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before frosting – this prevents the frosting from melting.
Step 7: Make the Frosting
Beat softened cream cheese and butter until light and fluffy, about 3 minutes. Gradually add powdered sugar, vanilla, and salt. Beat until smooth and spreadable.
The Secret to Ultimate Moistness
Use Overripe Bananas: The blacker the peel, the better! These bananas are sweeter and more flavorful.
Don’t Overbake: Check for doneness early. The cake should spring back lightly when touched but still be moist.
Oil Plus Butter: This combination provides richness from butter and moisture from oil.
Sour Cream Magic: Adds tanginess and incredible moisture that lasts for days.
Serving and Storage
This cake is delicious plain, with a simple dusting of powdered sugar, or topped with cream cheese frosting. For extra indulgence, try it with a drizzle of caramel sauce or chopped toasted walnuts.
Store covered at room temperature for up to 4 days, or refrigerate for up to a week. The cake actually improves after the first day as flavors meld together. For longer storage, wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
Variations
Transform this basic recipe by adding 1/2 cup chocolate chips, chopped walnuts, or even a swirl of Nutella before baking. For a tropical twist, fold in 1/2 cup shredded coconut and 1/4 cup mini pineapple chunks.
This banana cake proves that the best desserts often come from the simplest ingredients!
