Banana Cake Sara Lee Recipe
Banana Cake Sara Lee Recipe delivers a soft, moist cake full of rich banana flavor, balanced by a smooth cream cheese frosting. Made using simple ingredients like ripe bananas, sour cream or buttermilk, and butter, it’s a nostalgic dessert that’s easy to recreate. Ideal for storing or making ahead, it stays fresh for days and can even be frozen for later enjoyment without losing taste or texture.
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.