| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 3 very ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- Grated zest of 1 orange
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup coarsely chopped walnuts (optional)
- Cream Cheese Frosting, recipe follows
- Walnut halves, for decorating (optional)
- 6 ounces cream cheese, at room temperature
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups sifted confectioners’ sugar (1/2 pound)
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch 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 the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 769 |
| Total Fat | 39 g |
| Saturated Fat | 13 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 3 g |
| Sugar | 68 g |
| Protein | 8 g |
| Cholesterol | 105 mg |
| Sodium | 373 mg |
Reviews
Made this for my daughter’s birthday today. Followed directions completely and it was one of the most wonderful cakes I’ve made. Not too sweet and was so moist and flavorful. I will definitely make this again.
My favorite ripe banana recipe. I cook it in a tube pan for about the same amount of time. Turns out perfectly every time.
This recipe is delicious, but it desperately needs testing and editing. I decided it was too much batter for a 9″ pan and used a 9X13. 45 minutes bake time seemed to long. My cake was done at 28 minutes and a bit dry. Maybe even less time would have been better!
Moist, light and tender cake. I did find it a bit too sweet, but my ‘naners were on the black side. I omitted the orange zest and frosting. I like this much better than banana bread because if it’s fluffier, lighter texture.
My DIL made this and we loved it. I just made it today and it was the best! I accidentally used 1/2 c sugar and 3/4 cup brown sugar and pecans. It was perfect. We had it without the icing. I think this is going to replace my favorite banana bread recipe. This cake was not a dense as banana bread.
This is a dense cake, almost like banana bread with cream cheese frosting. The size is great for a small family – everyone gets a couple of slices and it’s gone. Ina never disappoints!
I have made this cake before. This time I toasted the walnuts and grated in fresh ginger. I added some orange zest and some ginger to the frosting. So very good. Definitely add a new level of flavor and the warmth of the ginger combine with the orange zest was really good
Thank you Ina! I have made this 3 times in two weeks..that’s how much my family likes it. Followed the recipe to a tee and it is delicious. 45 minutes seems to be the perfect time for baking. I don’t find it too sweet, the cake itself isn’t sweet so I like the sweet of the frosting to make it feel more like cake than a banana bread.
Way too sweet. Eliminate half of the sugar — maybe more.
It’s delicious. I’ve been making it several times a year for a few years now, and it’s always a hit. A few times i added too many bananas and it’s still so darned good. Going to try it in a rectangle glass pan to make the two layers square, no matter how it turns out it won’t last long!!