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

Potluck Banana Cake Recipe

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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.

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Reviewed Nov. 13, 2014

"Super quick - super delicious! Was ready to go in the oven by the time it preheated. Stayed moist and delicious! Cheated with a can of cream cheese frosting and it was just enough! Great dish for a party or crowd. It's a keeper!"

Reviewed Nov. 11, 2014

"Absolutely delicious! Moist & flavorful, & easy to make! I didn't make the frosting because I'm diabetic & all my kids have grown up with cakes without frosting (except for special occasions) & think they're too sweet with the frosting. Have to admit I was tempted to try it, though--sounds delicious! The cake alone is excellent! I'd add a little more vanilla next time, though, just to meet our tastebuds."

Reviewed Oct. 21, 2014

"You will have to try really good"

Reviewed Sep. 26, 2014

"I made cupcakes from the recipe, it makes about 15. They were absolutely delicious !!

Such a simple, good basic recipe.......very moist, very flavorful. definitely a "keeper"."

Reviewed Aug. 31, 2014

"I made this for our annual neighborhood Labor Day party and everyone wanted to know who made the banana dessert. Instead of mashing the bananas, I put both the sour cream and bananas in my blender to have a smooth batter. I also added a cup of blueberries to the batter that gave the dessert a little more juiciness and tartness. I only used the frosting on half the cake for those who preferred without any extra sweetness. It is definitely more cake-like than bread. It is a keeper for sure."

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