Banana Cake Sara Lee Recipe is a moist, buttery banana flavoured cake topped with creamy cream cheese frosting, inspired by the classic Sara Lee bakery style.
I have old experience making this Banana Cake Sara Lee Recipe, and I wanted to recreate that soft, buttery texture using ripe bananas I had on hand.
I made this Banana Cake Sara Lee Recipe because I was watching a show where it was baked, and it brought back memories.
Now, I’m ready to show up and share the process step by step, just like I used to do in my kitchen.
Why You’ll Love Banana Cake Sara Lee Recipe?
You’ll love Banana Cake Sara Lee Recipe because it combines a wonderfully moist and tender cake with the natural sweetness of ripe bananas.
The addition of sour cream or buttermilk keeps the texture soft and rich, while the cream cheese frosting adds a smooth, tangy finish that complements the banana flavor perfectly.
This Banana Cake Sara Lee Recipe strikes a great balance between sweetness and freshness, making it satisfying without being too heavy.
It’s a comforting, classic dessert that feels homemade and indulgent every time you bake it.
How To Prepare Banana Cake Sara Lee Recipe?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: Serves: 10 slices
Main Kitchen Utensils
- Mixing bowls (2)
- Electric mixer or hand whisk
- 9×9-inch square cake pan
- Spatula
- Cooling rack
- Measuring cups & spoons
- Sifter (optional)
Ingredients
For The Banana Cake:
- 3 overripe bananas, mashed
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 150 g raw sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or buttermilk
- ⅓ cup full cream milk
- ½ cup unsalted butter, softened
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2–3 cups confectioners’ sugar, sifted
- 1 ripe banana, mashed
- 1 tsp lemon juice + 1 tsp vanilla
Instructions
1. Get The Oven Ready
Set your oven to 350°F (175°C) to preheat. Grease your cake pan and line the bottom with parchment paper to prevent sticking.
2. Mix The Dry Ingredients
In a bowl, combine the flour, baking powder, baking soda, and salt. Give it a quick whisk to blend everything evenly, then set it aside.
3. Cream The Butter And Sugar
In a large bowl, beat the softened butter and raw sugar together until the mixture is light and fluffy this should take around 3 to 4 minutes with a mixer.
4. Add Eggs And Vanilla
Crack in the eggs one at a time, mixing well after each one. Then stir in the vanilla extract.
5. Add The Bananas
Mash the bananas separately, then mix them into the batter until fully blended.
6. Combine Wet And Dry Ingredients
Add the dry mixture in three parts, alternating with the sour cream (or buttermilk) and milk. Start and end with the dry mix. Stir gently each time don’t overdo it.
7. Time To Bake
Pour the batter into your prepared cake pan. Bake for 45 to 50 minutes, or until a toothpick stuck in the center comes out clean.
8. Let It Cool
After baking, let the cake sit in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool all the way.
9. Make The Frosting
Beat together the cream cheese and butter until smooth. Mix in the mashed banana, lemon juice, and vanilla. Slowly add powdered sugar, a bit at a time, until you get a smooth, spreadable frosting.
10. Frost And Finish
Once the cake is completely cool, spread the frosting over the top. You can decorate with banana slices or chopped nuts if you like. Chill the cake in the fridge for about 30 minutes to help set the frosting before serving.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 410 |
| Carbohydrates | 52g |
| Protein | 4g |
| Fat | 21g |
| Saturated Fat | 13g |
| Cholesterol | 70mg |
| Sodium | 230mg |
| Sugar | 32g |
| Fiber | 1g |
About This Recipe
This Banana Cake Sara Lee Recipe is known for its tender, moist crumb and rich banana flavour enhanced by the use of overripe bananas, sour cream or buttermilk, and a balanced blend of baking powder and baking soda.
The Banana Cake Sara Lee Recipe is complemented by a smooth cream cheese frosting mixed with mashed banana and lemon juice, adding a subtle tang that perfectly balances the sweetness.
The main speciality lies in its creamy, flavourful frosting combined with the soft, moist texture of the banana cake, creating a nostalgic, bakery quality dessert experience.
Expert Tips
● Use very ripe bananas for the best natural sweetness and moisture.
● Don’t overmix the batter once you add the flour; this keeps the cake tender.
● Room temperature ingredients like butter, eggs, and cream cheese help create a smooth batter and frosting.
● Let the cake cool completely before frosting to prevent melting.
● Add a splash of lemon juice to the frosting to balance sweetness and brighten the flavor.
Amazing Serving Ideas
1. With Fresh Berries – Serve slices topped with fresh strawberries, blueberries, or raspberries for a fruity contrast.
2. Drizzle with Caramel Sauce – Add a rich caramel drizzle over the frosting for extra indulgence.
3. With Whipped Cream – Pair with a dollop of lightly sweetened whipped cream for a light, creamy touch.
4. Banana and Nut Topping – Sprinkle toasted nuts and thin banana slices on top for added texture.
5. Warm with Ice Cream – Serve a warm slice alongside vanilla or cinnamon ice cream for a comforting dessert.
How To Make Banana Cake Sara Lee Recipe Tastier?
To make Banana Cake Sara Lee Recipe tastier, start by using extra-ripe bananas for a richer, sweeter flavour. Toasting some chopped walnuts or pecans and folding them into the batter adds a delightful crunch.
Adding a pinch of cinnamon or nutmeg can enhance the warmth and depth of the cake’s flavour. For the frosting, mix in a little cream or Greek yogurt to make it creamier and tangier.
Finally, garnish with thin banana slices or a sprinkle of cinnamon to add a fresh, inviting touch.
Storage & Make Ahead
Store Banana Cake Sara Lee Recipe in an airtight container in the fridge. It stays fresh for five days and keeps the frosting smooth and safe.
Bake the Banana Cake Sara Lee Recipe ahead, cool it fully, and wrap in plastic to chill or freeze. Cream cheese frosting holds well in the fridge for three days when made early.
Bring both cake and frosting to room temperature before serving. This helps maintain the soft texture and flavour balance.
Preparing in advance saves time and still delivers a rich, moist dessert when you’re ready to enjoy it.
Frequently Asked Questions
What Makes This Banana Cake Similar To Sara Lee’s?
Sara Lee’s banana cake is known for its dense yet soft texture and rich banana flavour. This recipe mimics that by using mashed ripe bananas, sour cream (or buttermilk) for moisture, and cream cheese frosting for that familiar tangy-sweet topping.
Can I Use Frozen Bananas Instead Of Fresh Ones?
Yes. Frozen bananas work great just thaw them completely and drain off any excess liquid before mashing and using them in the batter. They actually bring out more banana flavour.
Can I Make This Cake Ahead Of Time?
Definitely. The cake actually gets more flavourful the next day. Just store it covered in the fridge and frost before serving, or frost and refrigerate it all together just bring it to room temperature before eating.
Conclusion
This Banana Cake Sara Lee Recipe was easy to follow and turned out deliciously successful. I really enjoyed baking it and the results were just perfect.
I hope this Banana Cake Sara Lee Recipe inspires you to try making it yourself because it’s simple and rewarding.
I’m sure baking it will bring the same joy to your kitchen. Share your thoughts after trying it, and let me know how delicious it turned out. I’d love to hear your experience and how much you enjoyed each bite.
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Banana Cake Sara Lee Recipe
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- 9×9-inch square cake pan
- Spatula
- Cooling rack
- Measuring cups & spoons
- Sifter (optional)
Ingredients
For The Banana Cake:
- 3 overripe bananas mashed
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 150 g raw sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or buttermilk
- ⅓ cup full cream milk
- ½ cup unsalted butter softened
For The Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 –3 cups confectioners’ sugar sifted
- 1 ripe banana mashed
- 1 tsp lemon juice + 1 tsp vanilla
Instructions
Get The Oven Ready
- Set your oven to 350°F (175°C) to preheat. Grease your cake pan and line the bottom with parchment paper to prevent sticking.
Mix The Dry Ingredients
- In a bowl, combine the flour, baking powder, baking soda, and salt. Give it a quick whisk to blend everything evenly, then set it aside.
Cream The Butter And Sugar
- In a large bowl, beat the softened butter and raw sugar together until the mixture is light and fluffy this should take around 3 to 4 minutes with a mixer.
Add Eggs And Vanilla
- Crack in the eggs one at a time, mixing well after each one. Then stir in the vanilla extract.
Add The Bananas
- Mash the bananas separately, then mix them into the batter until fully blended.
Combine Wet And Dry Ingredients
- Add the dry mixture in three parts, alternating with the sour cream (or buttermilk) and milk. Start and end with the dry mix. Stir gently each time don’t overdo it.
Time To Bake
- Pour the batter into your prepared cake pan. Bake for 45 to 50 minutes, or until a toothpick stuck in the center comes out clean.
Let It Cool
- After baking, let the cake sit in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool all the way.
Make The Frosting
- Beat together the cream cheese and butter until smooth. Mix in the mashed banana, lemon juice, and vanilla. Slowly add powdered sugar, a bit at a time, until you get a smooth, spreadable frosting.
Frost And Finish
- Once the cake is completely cool, spread the frosting over the top. You can decorate with banana slices or chopped nuts if you like. Chill the cake in the fridge for about 30 minutes to help set the frosting before serving.
Notes
Nutrition Facts
Calories: 410 | Carbohydrates: 52g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 230mg | Sugar: 32g | Fiber: 1g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”