Sour Cream Banana Cake
A moist and flavorful banana cake infused with tangy sour cream and crunchy pecans. The perfect treat for banana lovers and suitable for any occasion, offering a balance of sweetness and richness with a tender crumb and nutty texture. Ideal for snacks, tea time, or dessert.
Ingredients
Instructions
- Cream the shortening and sugar together until light and fluffy.
- Add eggs and vanilla extract; blend thoroughly.
- Combine flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, beginning and ending with the dry ingredients.
- Stir in mashed bananas and chopped pecans until just blended.
- Pour batter into a greased and floured 9 x 13-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have sour cream, plain Greek yogurt works well as a substitute. Make sure your bananas are very ripe for the best sweetness and moisture. You can also add a teaspoon of cinnamon for an extra flavor kick, which pairs beautifully with this Sour Cream Banana Cake.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs wonderfully with a cup of coffee or tea. For a fun twist, consider drizzling some Buttered Rum Sauce over the top for an indulgent treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave for about 15-20 seconds, or until warmed through, to enjoy it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Banana Cake contains roughly 505 calories, with 3g protein, 29g carbohydrates, and 41g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 639mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. To maintain moisture, consider adding a little extra sour cream or banana. The flavor will be slightly nuttier, which can complement the pecans nicely.
How can I make this recipe gluten-free?
To make this Sour Cream Banana Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and baking soda are gluten-free as well. The texture may vary slightly, but it should still be delicious!
Can I freeze this cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).