Banana Cream Cake

Patti Rahilly- Jones


This cake is always a little different texture due to the ripeness of the bananas, but always good and so very moist! This cake won a Best of Cake Category Blue Ribbon for me at our annual County Farm Fair in 2006. This is a favorite of my family. A good way to use bananas that are too ripe to eat!


☆☆☆☆☆ 0 votes

12-16 depending on size of pieces of cake
15 Min
40 Min



  • 2 c
    ap flour
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 2 tsp
  • 1/2 c
    butter, softened
  • 1-1/2 c
    granulated sugar
  • 2 large
  • 3/4 c
    sour cream
  • 1-1/3 c
    mashed ripe bananas

  • 1- 8 OZ. pkg
    cream cheese, softenend
  • 1/4 c
    butter, softened (only butter)
  • 1 tsp
  • 4 c
    10xx sugar

How to Make Banana Cream Cake


  1. Combine flour, baking soda and salt in a medium bowl. Set aside.
  2. Mash bananas in a small bowl, set aside
  3. Using an electric mixer, beat the butter and sugar in a large bowl until fluffy, about 3-5 minutes.
  4. Add the eggs, beat another minute. Mix in the sour cream and vanilla until well combined.
  5. Add the dry ingredients alternately with the bananas, mixing well after each addition. The last addition should be the bananas. Batter will be thick and creamy.
  6. Grease a 9x13x2 pan. Spoon in the batter and smooth the top over with the back of a spatula.
  7. Bake in a 350 degree oven for at least 30-40 minutes. Touch the center for springback or use a toothpick to test for doneness. The cake will not raise high. It is a moist cake.
  8. Let cool completely before frosting with cream cheese frosting. Refrigerate and serve, storing leftover cake in the refrigerator.
    Beat the butter and the cream cheese together until smooth and creamy. Add the vanilla. Add 10xx sugar one cup at a time until smooth. Frost on cooled cake.
  10. You can cut the frosting recipe in half as you will have plenty frosting leftover.

Printable Recipe Card

About Banana Cream Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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