Super Sour Cream Banana Bar Cake
Super Sour Cream Banana Bar Cake offers moist, flavorful layers with ripe banana and tangy sour cream, topped with sweet vanilla frosting—perfect for gatherings and banana lovers.
Ingredients
Instructions
- Mix together the mashed bananas, butter, sour cream, vanilla, eggs, and sugar until well combined.
- Gradually add the flour, baking powder, and salt, mixing until smooth.
- Pour the batter into a greased and floured jelly roll pan with sides.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool almost completely.
- In a separate bowl, mix together the powdered sugar, butter, and vanilla to prepare the frosting.
- Spread the vanilla frosting over the cooled banana cake.
Tips & Substitutions
To enhance the flavor, consider adding chopped nuts or chocolate chips to the batter. If you don't have sour cream, plain yogurt can be a great substitute. Make sure your bananas are very ripe for optimal sweetness. For a fun twist, you could also try adding a pinch of cinnamon to the batter.
Serving Suggestions
Serve the Super Sour Cream Banana Bar Cake as a delightful dessert or a sweet snack. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch option, consider serving it alongside a light fruit salad or coffee. This cake also makes a great treat for gatherings and potlucks.
Storage & Reheating
Store leftover banana bar cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze individual pieces wrapped tightly in plastic wrap and then aluminum foil, allowing them to last for up to 3 months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Super Sour Cream Banana Bar Cake contains roughly 575 calories, with 6g protein, 103g carbohydrates, and 11g fat. It is an excellent source of calcium (27% of the Daily Value), iron (23% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 504mg per serving (22% 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas are often sweeter and will work perfectly in this recipe, giving your cake a rich flavor.
How can I tell when the cake is done baking?
To check if your banana bar cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Baking times can vary based on your oven, so keep an eye on it as it approaches the 25-minute mark.
Can I make this recipe gluten-free?
Yes, you can make a gluten-free version of this cake by substituting all-purpose flour with a gluten-free flour blend. Make sure the blend you choose contains xanthan gum for better structure. This way, you can enjoy this delicious cake while adhering to gluten-free dietary needs.
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).