Banana Cake

Banana Cake

Recently I served this cake at a Granny Camp gathering I hosted at my home and it was a big hit. I also take this same recipe and make my banana bread recipe from the same ingredients.
The recipe originated from the Barefoot Contessa Cookbook, How Easy is That?
I have found that a cookbook becomes a favorite of mine if the recipes turn out the first time I try the recipe. Then it continues to turn out right Again and Again. I've made this recipe for years without fail.


  • 3 ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2 extra extra large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • grated zest of 1 orange
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coarsely chopped walnuts

Cream Cheese Frosting

  • 6 oz package cream cheese, at room temperature
  • 6 tbsp 3/4 stick unsalted butter, at room temperature
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar sifted


  • Pre heat the oven to 350°. Grease and flour a 9 x 2 round cake pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
  • In a separate bowl, sift together flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turns out onto a cooling rack, and cool completely.
  • Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined.
    Don't Whip!!
    Add the sugar and mix until smooth.

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