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Old Fashioned Banana Cake:

2 large ripe bananas (about 225 grams out of skin)

1/3 cup (80 ml/grams) full fat sour cream, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

2 large eggs (100 grams out of shell), at room temperature

2 cups (240 grams) cake flour

3/4 cup (150 grams) granulated white sugar

1 1/4 teaspoons (6 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1/2 cup plus 2 tablespoons (140 grams) unsalted butter, softened

Cream Cheese Frosting:

6 ounces (170 grams) full fat cream cheese, at room temperature

4 tablespoons (55 grams) unsalted butter, at room temperature

3/4 cup (90 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/4 cup (25 grams) toasted pecans or walnuts, finely chopped

Garnish: (optional)

Toasted pecans or walnuts

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Old Fashioned Banana Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) round cake pan. Then line the bottom of the pan with parchment paper.

In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until blended and smooth. Add the eggs and process until combined.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with an electric hand mixer) combine the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened. Increase the mixer speed to medium (on high if using a hand mixer) and beat the batter for 1 1/2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the remaining banana mixture in two additions, beating well after each addition. Pour the batter into the prepared pan, smoothing the top, and bake for about 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes before removing the cake from the pan. When completely cooled, frost with the Cream Cheese Frosting.

Cream Cheese Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the finely chopped pecans. Frost the top and sides of the cake. Garnish with toasted pecans or walnuts if desired.

The cake can be stored for several days in the refrigerator. Bring to room temperature before serving. It can also be frozen for about one month. Defrost in the refrigerator overnight.

Makes one - 9 inch (23 cm) cake.

Note: To toast the pecans, place on a baking sheet and bake in 350 F (180 C) oven for about 8 minutes or until lightly brown and fragrant.


If you like Banana Bread, then you must try this Old Fashioned Banana Cake with a Cream Cheese Frosting. Like a Banana Bread it has the delicate sweetness of mashed bananas. Only the texture of this cake is soft and oh so tender. I love to cover it with a creamy smooth and slightly tangy Cream Cheese Frosting that also contains finely chopped toasted pecans.

The Banana Cake uses a slightly different method of making the batter. Instead of the more common 'creaming' method where the butter and sugar are creamed together and then you beat in the eggs, flour, and liquid, this recipe uses what we call the 'one bowl' or 'quick method'. It starts by first mixing all the dry ingredients together (flour, sugar, leavening, and salt). Then soft butter, along with the wet ingredients (bananas, sour cream, vanilla extract, and eggs), are beaten into the dry ingredients. While this method may be a little unusual, it reduces gluten formation which results in a cake with a velvety texture that seems to just melt-in-your-mouth. Just make sure to have all the ingredients at room temperature and to follow the instructions on mixing.

While you could frost this cake with any flavor of frosting, I love using a Cream Cheese Frosting that includes finely chopped toasted pecans (or walnuts). Make sure that the butter and cream cheese are at room temperature and beat the ingredients together until creamy smooth. Of course, you could omit the chopped pecans, but it does add a wonderful texture and flavor to the frosting.