Banana Spice Cake
Soft, moist Banana Spice Cake topped with sour cream chocolate frosting. It's so easy any day of the week and is the perfect crowd pleasing dessert for the holidays!
Servings: 12 people
Calories: 530kcal
Ingredients
Banana Spice Cake
- 2¾ cups all-purpose flour
- 1 teaspoons baking soda
- ¾ teaspoon baking powder
- 2½ teaspoons cinnamon ground
- 2 teaspoons nutmeg ground
- ½ teaspoon allspice ground
- ½ teaspoon ginger ground
- ½ cloves ground
- ½ teaspoon salt
- ¼ cup oil vegetable or canola
- ½ cup unsalted butter room temperature
- 1½ cups mashed bananas about 3 large overripe bananas, mashed
- ¾ cup brown sugar light or dark, packed
- ¾ cup granulated sugar
- 1 cup sour cream room temperature
- ⅓ cup milk whole milk, room temperature
- 1½ teaspoons vanilla extract
- 3 large eggs room temperature
Sour Cream Chocolate Frosting
- 5 tablespoons unsalted butter room temperature
- ¼ cup cocoa powder sifted
- 1¾ cups powdered sugar sifted
- ⅓ cup sour cream full fat
- 1¼ teaspoons vanilla extract
- 1 pinch salt to taste
Instructions
Banana Spice Cake
- Preheat oven to 350 Fahrenheit.
- Spray a 9X13 inch pan with baking spray or grease with butter. Line it with parchment paper leaving an overhand on the two longer sides to make it easier to remove once baked.
- In a medium sized mixing bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, cloves and salt. Set aside.
- In a small bowl, stir to combine the sour cream and milk. Set aside.
- In a medium sized mixing bowl, mash the bananas with a fork, potato masher or electric mixer. Set aside.
- In a large mixing bowl, beat the butter on medium high speed with an electric mixer for 1 minute. Add the sugars and beat on medium high speed for an additional 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
- Turn the mixer to medium speed. Add the eggs one at a time until combined. Next, beat in the oil and vanilla extract followed by the mashed bananas.
- Turn the mixer to low and beat in the dry ingredients alternatively with the sour cream and milk mixture in three additions til just combined. Avoid overmixing.
- Pour the batter into the pan. Use an offset spatula to spread evenly and smooth the top, if needed.
- Bake 30-35 minutes until a toothpick comes out clean when inserted in the middle of the cake.
- Remove from oven and place pan on a cooling rack. Allow to cool completely before frosting.
Sour Cream Chocolate Frosting
- Add all the ingredients in a mixing bowl. Turn mixer on low and slowly turn it up to medium high. Beat 1-2 minutes until frosting is completely combined and smooth. Frost cake and enjoy!
Notes
Bananas: Use 3 large or about 4 medium very overripe bananas.
Sour cream and milk: Use buttermilk in place of the sour cream or milk.
Powdered sugar and cocoa powder: Make sure to sift powdered sugar and cocoa powder. This will prevent lumps in your frosting.
Storage: Store this banana sheet cake in an airtight container in the refrigerator for up to 5 days. The unfrosted cake can be frozen for up to 30 days. Allow to thaw before frosting.
Nutrition
Serving: 1piece | Calories: 530kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 251mg | Potassium: 249mg | Fiber: 3g | Sugar: 48g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg