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Banana Cake V

"Very moist cake; great as a snack! Use bananas that are starting to turn black."
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servings 253 cals
Original recipe yields 12 servings (1 - 9x9 inch square pan)


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
  2. In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.
  3. Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.

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Read all reviews 235
  1. 282 Ratings

Most helpful positive review

I made this for my husband last night and he loved it!!.. I didnt have cake flour so used all purpose..I made it in a bundt pan and then piped "Cream Cheese Frosting II" all over the top.. I the...

Most helpful critical review

I was not super impressed with this recipe, which was really disappointing given all the rave reviews! I wonder if my bananas may have been too overripe though - the reason we didn't love this i...

Most helpful
Most positive
Least positive

I made this for my husband last night and he loved it!!.. I didnt have cake flour so used all purpose..I made it in a bundt pan and then piped "Cream Cheese Frosting II" all over the top.. I the...

This cake is WOW!!!! I am so picky about cakes regarding whether they are moist and flavorful. This cake/recipe is really superb. I am so glad I went with this recipe of the many banana cake r...

One word - ohmigosh!! I love bananas and this is the best recipe I have tried for Banana Cake (I have tried several on this site). It is moist, fluffy, easy and deee-li-cious!! What's more, it i...

Absolutely wonderful! Instead of using 1 cups of banana, I used 5 bananas and the cake turned out with that 'banana-y omph' I didnt have cake flour, so i used bread flour and take away about 3.5...

Great cake. Instead of sour cream, I added same amount of milk. That could be why my cake took at least 15 more mins to back. The outside was crusty and brown while the instead was still soft...

Excellent! Baked this in an 8x11 pan, and frosted it with Cream Cheese Frosting II (on this site). I used 3 blackening bananas which came to about 1 1/2 cups, but I forgot the vanilla extract. ...

Amazing! Other than substituting yogurt for the sour cream, I used the recipe as written, and it turned out delicious! Highly recomended!

Excellent recipe! If you've ever tried one of the banana cakes sold in the tropical countries, then this thing is as close as it gets!! I have gathered quite a few banana cake recipes over the y...

I was wavering between this and the Banana Cake VI, and I'm really glad I picked this one! Used all-purpose flour and scaled the recipe to 18 servings for a two-layer cake, added chocolate chips...