1-First Steps: Preheat your oven to 325°F and grease three 8-inch pans, lining them with parchment for easy release. Measure out everything first, like mashing the bananas and getting your eggs to room temp. If you’re making a vegan version, have your flax eggs ready to go.

2-Combine Dry Ingredients: In a bowl, whisk together 2 3/4 cups sifted all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda. For gluten-free, swap in a 1:1 blend and mix well.

3-Cream Butter and Sugar: Beat 1/3 cup unsalted butter and 2/3 cup vegetable oil with 1 1/2 cups granulated sugar until it’s fluffy, about 2-3 minutes. For a lighter take, sub half the butter with applesauce and cut back on sugar.

4-Add Eggs and Flavorings: Mix in 3 large eggs one by one, then stir in 1 tablespoon vanilla extract and 1 tablespoon banana extract. If vegan, use flax eggs here instead.

5-Incorporate Wet Ingredients: Blend in 1 1/4 cups sour cream and 1/3 cup whole milk until smooth, keeping that banana moisture in play.

6-Mix and Bake: Add the dry mix slowly on low speed, alternating with wet ingredients, and don’t overmix. Pour into pans and bake for 15-25 minutes until a toothpick is clean. Cool completely before layering. Explore more moist cake options on our site for variations.