Why This Banana Cake Is Different (Spoiler: It’s All in the Details)
We’ve all had banana bread.
Maybe even banana cake.
But this?
It’s something special.
Here’s what makes it family-secret level good Sour cream = ultra-moist, rich crumb that stays fresh for days Ripe bananas = natural sweetness and deep banana flavor (no extract needed!)
Melted butter in the batter = richer taste than oil-based cakes
Walnuts (optional) = crunch and nostalgia in every bite
And that buttercream frosting?
Not too sweet. Not stiff.
Just creamy, dreamy perfection made with real butter and heavy cream—so it holds its shape but melts on your tongue.
“It’s not about being trendy,” as one family member once said.
“It’s about tasting like home.”
What You’ll Need: Simple Ingredients, Deep Roots
Grab these cozy staples—you probably already have most:
For the Cake:
1¼ cups granulated sugar
1 cup sour cream, room temperature
2 large eggs, room temperature
4 tbsp salted butter, melted and cooled
4 ripe bananas, mashed (about 1½ cups)
2 tsp vanilla extract
2 cups all-purpose flour (see note below about cake flour)
1 tsp baking soda
1 cup chopped walnuts (optional, but traditional)
For the Buttercream Frosting:
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