Banana Sour Cream Cake

This Banana Sour Cream Cake is a wonderfully simple, moist, and comforting bake that everyone loves.  The ripe bananas add natural sweetness and tenderness, while the sour cream keeps the crumb soft and rich. It’s the kind of cake you can make quickly with pantry staples, and it disappears fast because nobody can resist a slice.  If you prefer it for breakfast, just reduce the sugar for a lighter, morning-friendly sweetness.

Ingredients:

Dry ingredients:

1 1/2 cups self-rising flour

1/2 tsp baking soda

1/2 cup chopped roasted walnuts

2 ripe bananas, mashed

1 tbsp cinnamon powder

Wet ingredients:

2 eggs

1 cup brown sugar

1/2 cup sour cream

1/2 cup melted butter or vegetable oil

1 tsp vanilla

Equipment:

8 in. round cake pan, buttered and floured

Directions:

In a mixing bowl, combine all the dry ingredients and stir well.

In a blender, add all the wet ingredients and blend until smooth.

Pour the wet mixture into the dry mixture and whisk until just combined and smooth.

Transfer the batter into the prepared cake pan.

Bake at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool slightly.  Dust with powdered sugar or spread a thin layer of sour cream frosting if you like.

Tips for Beginners:

Don't overmix—when mixing wet and dry ingredients, just stir until combined.  Overmixing will make the cake thick and dry.

The riper the bananas, the better.  Bananas with brown spots will have a naturally sweeter taste and a stronger aroma.

Check the cake 5 minutes earlier-ovens vary.  If your oven is powerful, the cake may be done in 45 minutes.

Let the cake rest for 10–15 minutes—the cake will stabilize its structure and look nicer when sliced.

Use parchment paper—if you're worried about the cake sticking to the pan, line the bottom with parchment paper.

Walnuts can be substituted with any other nuts—almonds or pecans—or omitted entirely for a softer, smoother texture.

Healthy/Low Sugar Version:

These adjustments keep the cake moist but lighter for a morning treat:

Reduce sugar to 1/2–2/3 cup—ripe bananas are naturally sweet enough.

Replace half the butter with applesauce—reduces fat while retaining moisture.

Using oil instead of butter—oil gives a softer and lighter texture.

Use Greek yogurt instead of sour cream—higher in protein, lower in fat.

Add 1/4 cup rolled oats—increases fiber, helps the bread feel fuller longer.

The taste is still delicious, perfect for a light breakfast.