Rating: 4 stars
33 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
  • 33 Ratings
Sarah Copeland


Credit: Marcus Nilsson

Recipe Summary test

15 mins
1 hr
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°F. Butter and line a 9-by-13-inch pan with parchment. Butter the parchment.

  • Beat the butter and 1½ cups of the brown sugar with an electric mixer on medium-high until light and fluffy, 5 minutes. Scrape down the sides of the bowl and add the vanilla and eggs, one at a time. Beat to combine.

  • Whisk together the flour, baking powder, and salt. Add to the batter, alternating with the sour cream, beginning and ending with the flour mixture. Beat until just combined.

  • Spoon the batter into the prepared pan and smooth with a spatula. Lay the bananas, cut-side up, across the batter (they will sink in) and sprinkle with the remaining brown sugar. Bake until a toothpick inserted in the center of the cake (avoiding the bananas) comes out clean, 35 to 45 minutes. Serve warm with vanilla ice cream.

Nutrition Facts

530 calories; fat 21g; cholesterol 102mg; sodium 225mg; protein 5g; carbohydrates 81g; sugars 56g; fiber 2g; iron 2mg; calcium 111mg.