Rating: 4.5 stars 4.6
66 Ratings
  • 5 star values: 44
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Very moist cake; great as a snack! Use bananas that are starting to turn black.

Recipe Summary

20 mins
45 mins
1 hr 5 mins
1 9-inch square cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.

  • Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.

  • Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.

  • Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Cook's Note:

You can substitute apple sauce for either the sour cream or some of the bananas if you don't have enough. I've also added one diced baking apple to this recipe, which is equally tasty. Use 1 1/3 cup flour and 2 tablespoons cornstarch in place of cake flour if desired.

Nutrition Facts

313 calories; protein 3.8g; carbohydrates 40.1g; fat 16.3g; cholesterol 53.4mg; sodium 215.9mg. Full Nutrition