Show Subscription Form

Potluck Banana Cake Recipe
Potluck Banana Cake Recipe photo by Taste of Home

Potluck Banana Cake Recipe

Publisher Photo
I found this recipe about 5 years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-15 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 cup (8 ounces) sour cream
  • 1/3 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 2 to 3 tablespoons milk

Nutritional Facts

1 serving (1 piece) equals 344 calories, 14 g fat (8 g saturated fat), 67 mg cholesterol, 368 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.
Originally published as Potluck Banana Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p100

Nutritional Facts

1 serving (1 piece) equals 344 calories, 14 g fat (8 g saturated fat), 67 mg cholesterol, 368 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Potluck Banana Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 29, 2014


Reviewed May. 18, 2014

Was fantastic and the icing really put it over the top!

Reviewed May. 12, 2014

For DEFILYER I would suggest several things to try, in order ,1) be sure your oven actually is at 350 F ,2) be sure you are using really ripe bananas, and ,3) since you made it once and it was too heavy: beat the eggs until quite foamy then add them to the thoroughly whipped butter and sugar, this incorporates more air which makes a cake lighter. It is also possible your baking soda is old (I don't know the scientific reason but if the box is open for a while it looses strength - maybe oxidation) so open a new box and try that. Finally, since you know how the batter looked and felt last time add a LITTLE milk if the batter seems to be as thick and/or heavy as last time. Hope these hints help. Delicious recipe and great use for bananas too old for fresh eating pleasure

Reviewed Mar. 27, 2014

Delicious cake! I really like the coffee frosting with it. I have also made this with a peanut butter frosting and it was divine. This is a versatile cake and you should definitely give it a try.

Reviewed Mar. 15, 2014

I have made this for years..but I call it banana bars and make it in a 15 by 10 inch pan.Always turns out excellent. I frost it with bream cheese frosting. Easy and delicious. Never fails!!!

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT