Creamy, Dreamy Banana Cake

Linda Dalton


This is a recipe that's a combination of many banana breads I've made over the years. It's simple, ever-so-moist, and loaded with fresh banana flavor. It took me a few tries to get it right, and I believe it's the sour cream that makes this cake so tender and delicious.

★★★★★ 2 votes


2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
4 Tbsp
butter, softened to room temp
2 Tbsp
canola oil
3/4 c
granulated sugar- splenda no calorie sweetner works fine too
2 large
eggs, at room temperature
egg white, at room temperatue
1 tsp
pure vanilla extract
very ripe bananas- the browner the better
1/2 c
light sour cream


4 oz
neufchatel cheese, softened to room temp (that's low fat cream cheese)
4 Tbsp
butter, softened to room temp
1/2 tsp
pure vanilla extract
1/2 c
confectioners' sugar


1Pre heat oven to 375 degrees and spray an 8"x8" pan with cooking spray. Whisk together flour, baking powder and salt. Set aside.
2In small bowl, mash bananas and combine with sour cream. Set aside.
3Using an electric mixer, beat butter, oil and sugar until incorporated (2 or 3 minutes). Add eggs, egg white and vanilla. Add half the dry ingredients into the butter mixture and combine. Now add the banana/sour cream mixture into the batter and mix until incorporated. Add the rest of the dry ingredients and mix until smooth, but try not to over mix.
4Pour batter into prepared pan and bake 40 to 45 minutes. Allow to cool on wire rack and prepare the frosting.
5In separate bowl, with hand mixer on medium/low speed, combine neufchatel, butter and vanilla extract. Add confectioners' sugar and mix until frosting is smooth. When cake is cooled, frost that little darling and serve.

About Creamy, Dreamy Banana Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy