Banana Soured Cream Cake

    3 hours 20 min

    An incredibly simple cake to make with delicious results. It's moist and packed full of bananary goodness. For the best flavour, use the ripest bananas you have lying around. Enjoy as is or top with cream cheese icing.

    163 people made this

    Makes: 1 26cm round cake

    • 115g butter
    • 300g caster sugar
    • 4 eggs
    • 3 bananas, sliced
    • 250ml soured cream
    • 1 teaspoon bicarbonate of soda
    • 250g plain flour

    Prep:20min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr20min 

    1. Preheat oven to 180 C / Gas 4. Spray a 26cm round cake tin with cooking oil spray.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, soured cream and bicarbonate of soda. Beat in the flour. Pour batter into prepared tin.
    3. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews in English (182)


    My mother in law has a banana cake receipe that she is guarding like the family gold but my husband craves the stuff like a pregnant woman. So I came here looking for something that might tide him over till our next family outting and he actually said it was better than his mothers. Score one for the wives. Anyway. I love this receipe. I love that we throw sliced banans in. I really think that makes a difference. We eat it plain and frosted. I always make it in a pampered chef stoneware bar pan and it comes out so nicely.  -  10 Jul 2006  (Review from Allrecipes US | Canada)


    As I was saying to a friend, any recipe made by someone named Bertha HAS to be made by me. It's GOT to be good. I did throw in a tsp. of baking powder and a half tsp. of salt. I didn't have quite enough chopped bananas, so I took what was left of a pound of organic strawberries, chopped them up and threw them in, too. This took about an hour to bake, give or take, and it came out moist and fluffy. I didn't have any with the family, but judging by their faces and lack of conversation at the table, they enjoyed this. I DID NOT make a glaze for this. This one's a keeper.  -  31 May 2009  (Review from Allrecipes US | Canada)


    I'm a soft touch for recipes that have "Grandma's" in the title. Grandmas had the best recipes and they knew what the best was supposed to be because they all seemed to know what they were doing. Sure enough, Gramma Bertha's cake did not disappoint me, although I took a little liberty with her recipe by adding 1 tsp. of vanilla and 1/2 tsp. salt. When I cut into the cake I got concerned when I saw what looked like uncooked batter. But not to worry! I had never added sliced bananas to a batter rather than mashing them and what I was seeing (whew!) was the sliced bananas! I have no criticism of this recipe whatsoever (although I'm glad for my small additions). First, I love the texture of it - it's not as dense, as "wet" if you will, as banana breads (cakes) can sometimes be. It does have a well-developed crumb, so in my view this really is a banana CAKE, not banana bread masquerading as one. It's moist and just sweet enough – remember, the closer to mushy black your bananas are, the sweeter they'll be and so will the cake. Mine were brown-speckled. Because I baked it in a specialty Bundt pan with a lot of detail I didn't frost or glaze it, just sprinkled it with powdered sugar and I'm kind of glad for it - the cake stands on its own with no other frosting or glaze necessary, although a chocolate butter cream or cream cheese frosting would be nice, as would a vanilla or caramel glaze. Gramma Bertha's cake, I'm sure, has pleased a lot of family and friends.  -  11 May 2011  (Review from Allrecipes US | Canada)