This delicious and moist banana cake from Ina Garten is a simple, classic dessert that’s perfect for any occasion. With ripe bananas, a hint of citrus, and a creamy cream cheese frosting, it’s packed with flavor! It’s easy to make with pantry staples, and you can even add extra nuts or chocolate chips for a twist.
Recipe Ingredients:
- 3 very ripe bananas, mashed
- ¾ c granulated sugar
- ½ c light brown sugar, lightly packed
- ½ c vegetable oil
- 2 extra-large eggs, at room temperature
- ½ c sour cream
- 1 tsp pure vanilla extract
- Grated zest of 1 orange
- 2 c all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ c coarsely chopped walnuts
- Cream Cheese Frosting
- Walnut halves, for decorating
How To Make Old-Fashioned Banana Cake?
- Preheat the oven & prepare the pan: Preheat your oven to 180°C / 350°F. Grease and flour a 23cm / 9-inch round cake pan.
- Mix wet ingredients: In a large mixing bowl, beat the mashed bananas, granulated sugar, and brown sugar on low speed until combined. Add the oil, eggs, sour cream, vanilla extract, and orange zest, mixing until smooth.
- Prepare dry ingredients & combine: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined. Fold in the chopped walnuts.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Frost & decorate: Once cooled, spread a generous layer of cream cheese frosting over the top and decorate with walnut halves.
Recipe Tips:
- Preheat the oven & prepare the pan: Preheat your oven to 180°C / 350°F. Grease and flour a 23cm / 9-inch round cake pan.
- Mix wet ingredients: In a large mixing bowl, beat the mashed bananas, granulated sugar, and brown sugar on low speed until combined. Add the oil, eggs, sour cream, vanilla extract, and orange zest, mixing until smooth.
- Prepare dry ingredients & combine: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined. Fold in the chopped walnuts.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Frost & decorate: Once cooled, spread a generous layer of cream cheese frosting over the top and decorate with walnut halves.
How To Store Leftovers?
- Refrigerate: First, let the leftover banana cake cool completely to room temperature. Store it in an airtight container or wrap it tightly with plastic wrap. Keep it in the refrigerator for up to 5 days. Let it sit at room temperature for a few minutes before serving for the best texture.
- Freeze: Wrap the cake tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer the cake to the refrigerator overnight or leave it at room temperature for a few hours before serving.
Nutrition Facts
- Calories:360 kcal
- Total Fat:18 g
- Saturated Fat:6 g
- Cholesterol:45 mg
- Sodium: 220 mg
- Potassium:150 mg
- Total Carbohydrate:45 g
- Dietary Fiber:1 g
- Sugars: 30 g
- Protein:4 g
Check out More Recipes:
Ina Garten Old-Fashioned Banana Cake
Description
This delicious and moist banana cake from Ina Garten is a simple, classic dessert that’s perfect for any occasion. With ripe bananas, a hint of citrus, and a creamy cream cheese frosting, it’s packed with flavor! It’s easy to make with pantry staples, and you can even add extra nuts or chocolate chips for a twist.
Ingredients
Instructions
- Preheat the oven & prepare the pan: Preheat your oven to 180°C / 350°F. Grease and flour a 23cm / 9-inch round cake pan.
- Mix wet ingredients: In a large mixing bowl, beat the mashed bananas, granulated sugar, and brown sugar on low speed until combined. Add the oil, eggs, sour cream, vanilla extract, and orange zest, mixing until smooth.
- Prepare dry ingredients & combine: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined. Fold in the chopped walnuts.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Frost & decorate: Once cooled, spread a generous layer of cream cheese frosting over the top and decorate with walnut halves.
Notes
- Preheat the oven & prepare the pan: Preheat your oven to 180°C / 350°F. Grease and flour a 23cm / 9-inch round cake pan.
- Mix wet ingredients: In a large mixing bowl, beat the mashed bananas, granulated sugar, and brown sugar on low speed until combined. Add the oil, eggs, sour cream, vanilla extract, and orange zest, mixing until smooth.
- Prepare dry ingredients & combine: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined. Fold in the chopped walnuts.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Frost & decorate: Once cooled, spread a generous layer of cream cheese frosting over the top and decorate with walnut halves.
Ina Garten Old-Fashioned Banana Cake