Sour cream banana cake
Indulge in a moist and flavorful Sour Cream Banana Cake infused with the sweetness of ripe bananas and creamy white chocolate. This easy-to-follow recipe combines butter, sugar, vanilla extract, eggs, and sour cream to create a deliciously rich batter that's perfectly balanced with self-raising flour and baking soda. A delightful dessert that's sure to impress!
- 02 Apr 2025
- Cook time 65 min
- Prep time 25 min
- 8 Servings
- 9 Ingredients
Sour cream banana cake is a delightful dessert that combines the rich flavors of ripe bananas with the creamy tanginess of sour cream. This cake is not only moist and tender but also enhanced with the sweetness of white chocolate, making it a perfect treat for any occasion. Follow this simple recipe to create a delicious and comforting cake that everyone will love.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes.
- Beat in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream until well combined.
- Add the mashed bananas to the mixture and mix until just combined.
- In a separate bowl, sift together the self-raising flour and baking soda.
- Gradually add the dry ingredients to the wet mixture, gently folding them in until just combined. Be careful not to overmix.
- Fold in the chopped white chocolate or white chocolate chips until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once fully cooled, slice and serve. Enjoy your delicious Sour Cream Banana Cake!
Tips:
- Ensure all ingredients are at room temperature before starting to mix, as this helps create a smoother batter.
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- If you don't have self-raising flour, you can substitute with all-purpose flour and add an extra 1/2 teaspoon of baking powder.
- Gently fold the white chocolate into the batter to ensure even distribution without overmixing.
- For an extra touch, consider adding a cream cheese frosting or a simple glaze on top of the cake.
- Let the cake cool completely before slicing to avoid it falling apart.
Enjoy your delicious sour cream banana cake! This recipe offers a perfect balance of moistness, sweetness, and tanginess, thanks to the use of ripe bananas, sour cream, and white chocolate. Whether enjoyed fresh out of the oven or after it has cooled, this cake is sure to become a favorite. Share it with friends and family and savor every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 4.37g | 3% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 0.71g | 2% |
| Sugar 40g | 41% |
| Fat | |
| Fat 24g | 28% |
| Saturated 13g | 44% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 60mg | 11% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.50mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 3.92mg | 4% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 3.80ug | 3% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.36mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 220mg | 6% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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