A super moist and fluffy homemade banana sour cream cake with pudding in the mix!
Visual learner? Watch me make this banana sour cream cake from start to finish!
You wanna know something I despise about Summertime? You might be guessing it’s the hellacious Southern heat but that’s not it. It’s those dadgum fruit flies!!!! I always take full advantage of all the fresh produce in the area this time of year. So much so that my kitchen usually looks like a Farmers’ market! There are burlap bags full of potatoes and onions, fruit bowls overflowing with fruits, potted herbs scattered throughout, and fresh tomatoes ripening on the windowsill. It makes me feel happy! And then, like always, here come the fruit flies who just refuse to let me be great!!!
This usually happens when I fail to thoroughly check all of my fruit bowl items and a rotten one gets sneaks in. I went out of town for a week and I forgot to check my plums. BIG. MISTAKE. Apparently, the fruit flies lil “fass” selves had a mating party while we were away! We killed fruit flies for two weeks straight before we finally won the battle thanks to vinegar, dawn dish soap, and sticky flypaper.
Ahhhh it’s so nice to have my peaceful kitchen back.
I brought some gorgeous bananas this week and since I’m still traumatized by Fruit Fly-gate 2021, I made sure to use them up quickly. The first thing on my banana agenda was a cake! I made several pans of this banana sour cream cake and Lord have mercy! It’s the perfect recipe for when you don’t want to wait for your bananas to get all spotty and ugly. Pretty, spotless yellow bananas are the BEST for this cake.
I thought this banana cake recipe was my favorite but uhhhhhh I don’t know y’all, this banana sour cream cake is coming in HOT!!! It might just be my new favorite banana cake!
What does Banana Sour Cream Cake taste like?
To me, this cake tastes like eating banana pudding in cake form! You could totally throw on some Nilla wafers and call it a banana pudding cake! The secret to getting such amazing banana flavor and that beautiful yellow color is by using fresh bananas AND banana cream pudding mix! The sour cream gives it a nice lil tang and an out-of-the-world crumb texture! Don’t even get me started on that bomb cream cheese frosting glaze! It’s so perfect with this cake!
If you’re looking to make a cake the just gets better the next day and remains so moist and fluffy for days, this banana sour cream cake is what you’re looking for! It’s packing in all the fluffy cloud goodness by utilizing pudding, bananas, and sour cream! Cut into slices, wrap in plastic wrap and you’ve got a bake sale best-seller.
The Best Cream Cheese Glaze!
I LOVE this cream cheese glaze. It’s the perfect sweetness and pretty much self-frosts the cake. Perfect for the cake-decorating challenged people.
Banana Sour Cream Cake FAQ:
Can I store this banana sour cream cake in the refrigerator? Yes, store this cake in the fridge (although I’ve left it out on the counter before). The cake tastes great cold or at room temperature.
I can’t find the 3.4 sized banana cream pudding only the 5.1 size box. How much should I use? If you can only find the 5.1 size box, use about 1/2 cup from the 5.1 box.
What does sour cream do for cakes? Sour cream is the key to creating a cake that has a buttery flavor with a very moist, denser crumb! I like to use sour cream in cakes that I need to bake a few days before an event because it stays so soft.
How to Make Banana Sour Cream Cake
This banana sour cream cake is so easy to make, seriously!
- Whisk all the dry ingredients in a bowl. Set aside.
- Mix all the wet ingredients in a bowl.
- Combine the dry ingredients into the wet ingredient.
- Pour batter into greased and floured bundt pan.
- Bake for 55-60 minutes.
- Let cool, remove from pan and pour on the glaze!
Yep, that’s it in a nutshell! Grab some pretty yellow bananas and make this cake!
Banana Sour Cream Cake w/ Cream Cheese Glaze
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 3.4 oz Instant Banana Cream Pudding Mix
- 2 eggs
- 1 egg yolk
- ½ cup melted unsalted butter
- ½ cup sour cream
- 2 cups whole milk
- ½-¾ cup mashed bananas (see note)
- 1 teaspoon vanilla extract
- 8 oz cream cheese room temperature
- ¼ cup unsalted butter
- 2 cups powdered sugar
- 3-6 teaspoons milk
- ½ teaspoon vanilla extract
- ½ cup chopped pecans or walnuts optional
- Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and pudding mix. Set aside.
- Mix eggs, egg yolk, butter, sour cream, milk, bananas, and vanilla extract in a large bowl until combined.
- Mix dry ingredients into wet ingredients until well combined.
- Pour batter into prepared pan and give it a few shakes to level it out and remove any trapped air bubbles.
- Bake on the middle rack for 55-60 minutes or until a toothpick inserted into the cake comes out clean or with a few moist crumbs clinging to it. (Careful not to under-bake, or the cake will be gummy instead of fluffy)
- Place the pan on a cooling rack until it is cool enough to touch, and then remove the cake from the pan and allow the cake to cool completely on the cooling rack.
- To make the frosting, cream together cream cheese and butter.
- Mix in powdered sugar.
- Add the milk, a teaspoon at a time until your desired frosting texture is reached *see note
- Mix in vanilla extract.
- Frost cooled cake with frosting and allow the excess frosting to drip off. Sprinkle the top with chopped nuts, if desired.
- Place cake on a cake stand and place in the fridge to let frosting firm up a little before cutting.
- Slice & serve ( cold or room temperature.)