This one-bowl banana cake is easy, moist and flavorful. It's made here with a lemon buttercream, but the cake is so versatile I imagine it would taste great with almost any type of frosting.
Ingredients
For the Banana Cake:
½ cup butter (1 stick) at room temperature
1¼ cups sugar
2 eggs at room temperature, lightly beaten
4 tbsp sour cream
1 cup over-ripe bananas, mashed (about 3 bananas)
1 tsp vanilla
1½ cups pastry flour
¼ tsp salt
1 tsp baking soda
For the Lemon Buttercream Frosting:
1 cup (2 sticks) butter
1 tsp vanilla
zest of 1 lemon
2 cups powdered sugar
juice of half a lemon, or more to taste
Instructions
Make the Banana Cake: Preheat oven to 350°F. In an electric stand mixer, cream the butter and sugar until light and fluffy. Add lightly beaten eggs and the sour cream. Beat well; then add the bananas, vanilla, pastry flour, salt and baking soda. Stir to combine. Pour batter into two 8" round cake pans (or just one 9" pan for a single-layer cake), and bake until cake is a deep golden caramel color and tester comes out clean, about 30-40 minutes. Allow to cool completely before frosting.
Make the Lemon Buttercream Frosting: Cream butter until light and fluffy. Add vanilla and lemon zest, then add sugar little by little until well incorporated. Add lemon juice and more sugar if needed. Frost the cake after it has cooled completely.
Recipe by dramatic pancake at https://www.dramaticpancake.com/cassandra-old-fashioned-banana-cake/