The moment I smelled this cake baking, I stopped everything. It’s that kind of aroma—ripe banana, warm sugar, and just enough citrus to make it feel grown up. I’ve made plenty of banana breads, but this? This is a proper cake.
Ina’s version brings a little more polish to a humble classic—fluffy, moist, and finished with a thick swirl of cream cheese frosting that’s not too sweet. It’s one of those recipes you make “just to use up bananas” and then suddenly find yourself baking on purpose.
Why I’d Make It Again
The orange zest. I didn’t expect it to matter much, but it brightens the whole cake without overpowering the banana. Also, using oil instead of butter in the batter keeps it extra moist without feeling heavy—like banana bread’s more refined cousin.
The frosting is restrained but rich, and the tang from the cream cheese balances everything. It’s a classic Ina move: rich, but never cloying.
Tiny Details, Big Impact
- Very ripe bananas (3) – The darker the peel, the better the flavor. I once used barely-ripe bananas and the cake came out bland.
- Granulated + brown sugar – Brown sugar deepens the flavor and adds a hint of molasses.
- Vegetable oil (½ cup) – Gives the cake a soft, even crumb. Butter won’t make it better here.
- Sour cream (½ cup) – Adds moisture and a little tang that plays nicely with the orange zest.
- Orange zest (from 1 orange) – A subtle twist that lifts the flavor. Don’t skip it.
- Flour, baking soda, salt – Sift to keep the crumb light.
- Chopped walnuts (½ cup, optional) – For crunch and a bit of earthiness. I like to toast them first.
- Cream cheese frosting – Smooth, tangy, and just firm enough to hold its swirl.
Swaps That Actually Worked
- No nuts? Skip them. Cake still holds up beautifully.
- No orange? Lemon zest works, but dial it back to ½ teaspoon—it’s sharper.
- Double-layer cake – I’ve doubled the recipe and baked it in two 8-inch pans. It stacks well and holds its shape.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake too dense | Overmixed after adding flour | Stir until just combined—no more |
| Frosting slid off | Cake was still warm | Cool completely before frosting |
| Bananas stayed lumpy | Didn’t mash well | Use a fork or potato masher until very smooth |
How to Make Ina Garten’s Banana Cake
- Preheat oven to 350°F. Grease and flour a 9-by-2-inch round cake pan.
- In a stand mixer on low, mix bananas, granulated sugar, and brown sugar until combined.
- Slowly pour in oil, eggs, sour cream, vanilla, and orange zest. Mix until just blended.
- In a separate bowl, sift together flour, baking soda, and salt. With mixer on low, add dry ingredients to wet. Mix until just combined.
- Fold in chopped walnuts if using. Pour batter into prepared pan.
- Bake 45–50 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a rack to cool completely.
- For frosting, beat cream cheese, butter, and vanilla on low until just combined. Add sifted confectioners’ sugar and mix until smooth.
- Frost the cooled cake and decorate with walnut halves if you like.
Tips I Always Use
- Sift the powdered sugar for the frosting—it makes a difference in texture.
- Use a microplane for the orange zest—it’s finer and less bitter.
- Store bananas in the freezer once overripe. Thaw and drain before using.
Leftover Notes
- Fridge: Store covered up to 4 days.
- Freezer: Wrap individual slices in plastic + foil. Freeze up to 3 months.
- Reheat: Microwave a slice for 10 seconds to refresh the texture without melting the frosting.
Before You Make It…
Q: Can I make this in a loaf pan?
A: Technically yes, but it changes the bake time and texture. You’ll need closer to 60–70 minutes and might lose that light crumb.
Q: Can I skip the frosting?
A: You can, but it turns this into more of a banana bread than a banana cake. The frosting makes it feel complete.
Q: Can I use frozen bananas?
A: Yes. Thaw, drain off the liquid, and mash well before adding.
Try More Recipes:
Ina Garten Banana Cake
Description
Moist banana cake with orange zest and a thick layer of tangy cream cheese frosting—just sweet enough to feel special.
Ingredients
Cream Cheese Frosting:
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Mix mashed bananas, sugars, oil, eggs, sour cream, vanilla, and orange zest.
- Sift together flour, baking soda, and salt. Add to wet mix and stir until just combined.
- Fold in walnuts if using. Pour batter into pan.
- Bake 45–50 mins, until a tester comes out clean. Cool in pan 15 mins, then on rack.
- For frosting, mix cream cheese, butter, and vanilla. Add sugar and mix until smooth.
- Frost cooled cake and top with walnut halves if desired.