Nothing says comfort quite like a slice of Banana Cake with Chocolate Sour Cream Frosting. This prize-winning cake is the perfect treat for any occasion, whether it’s a family gathering, a birthday party, or simply a cozy afternoon at home with a cup of coffee. The sweet banana flavor combined with rich chocolate frosting tastes just SO good and will leave everyone asking for seconds!
If you’re in the mood for some other easy chocolate desserts check out my Rich Fudge Cake with Cream Cheese Frosting and Pumpkin Bars with Chocolate Chips
My mom had a cookbook called “County Fair Cookbook” that contained prize-winning recipes from fairs across the country. We got so many good recipes from that book, including this one.
The cake is a tender, banana-flavored cake with a tangy chocolate frosting that is so easy to make. For best results, make sure all of your ingredients are at room temperature before mixing.

Why You’ll Love This Recipe
- This cake features the perfect blend of banana flavor and rich chocolate.
- Easy to make with simple ingredients.
- ALWAYS a hit for any gathering or celebration.
How to Make Banana Cake
Making this Banana Cake is a breeze! With just a few simple steps, you’ll have a delicious cake that will surely impress. For the full printable recipe, check out the recipe card at the end of this post.


- Preheat your oven to 350°F and grease and flour two 8-inch cake pans.In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing well. In another bowl, sift together the flour, salt, and baking powder. Gradually add this mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Stir in the mashed banana until combined.
- Divide the batter evenly between the prepared cake pans, tapping them gently to remove any air bubbles.
- Bake for 30 minutes or until a cake tester comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.



- While the cakes are cooling, prepare the frosting. Melt the chocolate chips over a double boiler until smooth. Stir in the sour cream and mix until you have a silky frosting.
- Once the cakes are completely cool, spread the chocolate sour cream frosting generously between the layers and on top.
Helpful Tips
- Make sure your butter is softened for easy creaming with the sugar. Take it out of the fridge 30 minutes before baking.
- For some texture, try adding chopped nuts or chocolate chips to the cake batter!
- Store any leftover cake in the refrigerator to keep the frosting fresh.
Storage Information
Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: The cake can be frozen without frosting for up to 3 months.
Make Ahead: You can bake the cake layers a day in advance and frost them just before serving.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Add fresh banana slices or sprinkle some chopped nuts on top for a beautiful presentation.

Variations
- Swap out the semisweet chocolate chips for dark chocolate for a richer flavor.
- Try using Greek yogurt instead of sour cream for a lighter frosting.
- Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth and spice.
Frequently Asked Questions
Absolutely! Substitute a gluten-free flour blend for the all-purpose flour.
Use a dairy-free butter substitute and a non-dairy yogurt in place of sour cream.
Yes, whole wheat flour can be used, but it may change the texture slightly.