Banana Cake

Everyone will enjoy the delicious surprise of banana in this creamy, sweet cake. Made with Pamela’s Baking & Pancake Mix and Vanilla Frosting Mix.



      For the Cake
    • 1 cup mashed ripe banana (about 2 large)
    • ½ cup sour cream
    • 2 eggs, large
    • 2 teaspoons lemon zest, finely chopped
    • 1 teaspoon vanilla
    • 2 cups Pamela’s Baking & Pancake Mix
    • ½ cup sugar
    • ½ cup plus 2 tablespoons (1¼ sticks)
    • butter, softened
    • White rice flour, for dusting
      For the Frosting
    • 1 bag Vanilla Frosting Mix
    • 3 tablespoons lemon juice
    • 2 tablespoons lemon zest, finely chopped
    • 6 tablespoons butter or margarine, softened

    TO MAKE THE CAKE: Preheat oven to 350°. Prepare a 9-inch springform pan: grease sides and bottom, line bottom with parchment paper, grease again, then dust bottom and sides with white rice flour.

    In a blender, puree the bananas with the sour cream until smooth. Add the eggs, lemon zest, and vanilla and blend. Put baking mix and sugar into large bowl of an electric stand mixer with paddle attachment and mix to combine on low speed. Add butter and half the banana mixture and mix slowly until dry ingredients are well moistened. Increase speed to medium and beat for one and a half minutes to aerate batter. Scrape down sides of bowl. Add remaining banana mixture in two parts, beating for 20 seconds after each. Scrape down sides of bowl. Scrape batter into prepared pan, smooth with spatula, and bake in center of oven for 35 to 45 minutes until a toothpick inserted in center comes out clean. Allow cake to cool in pan for 10 minutes before releasing springform to remove cake. Cool completely on rack before frosting.

    TO MAKE FROSTING: In the bowl of electric stand mixer, mix all frosting ingredients on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time. Frost on cooled cake.

    VARIATION: Cake is also delicious with chocolate ganache or simply dusted with powdered sugar.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews
Nancy Hull
Banana Cupcakes

Skipped the lemon zest and lemon juice and made this recipe as cupcakes. I added 1/4 cup applesauce to replace the lemon juice liquid. Made 16 cupcakes and baked them for about 20 min. They are a little like muffins, so if I make it again I think I might use a little more sugar, but they are very good, I made my own frosting from scratch.

Jayne Rock

I've made this cake several times for a friend's birthday. She is gluten intolerant and so am I, so this recipe is a wonderful alternative to regular cakes that call for wheat flour. However, I do not use sugar in this recipe. Instead, I use about 1/4 cup of agave, a natural sweetener, and it still tastes wonderful. Also, I top the cake with whipped cream, and fruit (strawberries, bananas, and blueberries) instead of frosting. Everyone loves this cake, even those who are not gluten intolerant.


I've made this recipe many times and it comes out perfectly every time. It's a wonderful banana cake, and I've even made it into a lemon cake by adding lemon zest, lemon juice, and lemon extract.