Sour Cream Banana Cake

"Another way to use up those old bananas."
photo by Melissa A. photo by Melissa A.
photo by Melissa A.
photo by Melissa A. photo by Melissa A.
photo by Ceezie photo by Ceezie
photo by Cindy C. photo by Cindy C.
Ready In:
1hr 5mins




  • Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
  • Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
  • Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
  • Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

Questions & Replies

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  1. The swimmer
    This is one amazing recipe! I made a double batch & brought it to work. Within 30 minutes the entire cake was gone. Emails came in asking me for the recipe, with many stating it was the best coffee cake/ banana cake they ever had. It is very light, fluffy and flavorful. I put half of the nuts in the middle and half on top, covered it with foil for half the bake time, then removed the foil to let the sugar/cinnamon/nut mix on top get crunchy. I did add some extra extremely vipe bananas, too. I bake weekly and am always trying new recipes. This makes my top 10.
  2. Serena S.
    Using old fashioned oats browned lightly in a small pat of butter in place of nuts made this allergen friendly and absolutely adored by the recipients. A fabulous recipe!! One small note: use butter/flour in every nook of your Bundt pan- not cooking spray. Spray inhibits the rise a little- a fact I read AFTER baking. In any event, no one was disappointed with it as made with pan spray. Great, great recipe.
  3. Cindy C.
    Followed recipe omitting nuts. Delicious warm. Will be even better next day. Great touch with the cinnamon sugar at bottom and middle
    • Review photo by Cindy C.
  4. jimnemmy
    Yummy and very moist. Best eaten warm, but delicious the next day with breakfast.
  5. Nili N.
    One of my faves...A great modification: Replace the powdered sugar with brown sugar for the filling and add chocolate chips. Use 1/2 the filling in between layers and 1/2 to top the cake. Heavenly.


  1. jimnemmy
    Not many nut lovers in the family, so did not add nut layers but did add 1/2 c. brown sugar and 1 t. cinnamon to mixture. Once cake came out of the oven, I sprinkled 1/4 c. sugar on top then poured 1/2 c. melted butter over the top.
  2. Melissa A.
    Add half brown sugar in the cake mix for a bit more flavor. Same with the nut mixture. I have also added cinnamon the cake mix as well.
  3. Serena S.
    I made this today for a family I work with weekly. Because there is a nut allergy here, I sustituted old fashioned oats (lightly browned in butter) for the nuts, at a 1:1 ratio. Direct quote: "This is heavenly, your best banana creation yet."


I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
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