Stand Mixer or Electric Mixer: Perfect for beating wet ingredients smoothly and efficiently.
Large Mixing Bowls: One for wet ingredients, another for dry ingredients to keep everything organized.
Cake Pan (23cm/9-inch round): Essential for baking the cake to the right shape and size.
Wire Cooling Rack: Allows cake to cool evenly and prevents soggy bottom.
Sifter or Fine Mesh Strainer: Ensures dry ingredients are lump-free and well-combined.
Spatula: Helps fold walnuts into batter and scrape mixture into pan.
Measuring Cups and Spoons: Guarantees precise ingredient quantities.
Toothpick: Checks cake doneness by testing center for moist crumbs.
Zester or Grater: Creates fresh orange zest for extra flavor.
How to Bake the Perfect Banana Cake – Ina’s Instructions
Banana Cake Delight
Oven Preparation Warm up the kitchen by heating the oven and getting the cake pan ready. Lightly coat the pan with butter and a sprinkle of flour to ensure easy cake removal.
Banana Bliss Mash ripe bananas into a smooth mixture. Blend in sugars, creating a rich base that will make the cake incredibly moist. Add creamy ingredients to bring depth and softness to the batter.
Dry Ingredient Magic Sift flour and essential raising agents together. Gently fold these into the banana mixture, being careful not to overmix. This keeps the cake tender and light.
Baking Adventure Pour the batter into the prepared pan, spreading it evenly. Slide the pan into the warm oven and let magic happen. The cake is ready when a skewer comes out clean and the top turns a golden brown.
Frosting Finale Allow the cake to cool completely. Spread a luscious layer of cream cheese frosting across the top. Garnish with a scattering of crunchy walnut pieces for a delightful texture contrast.
Ina Garten’s Banana Cake – Tips to Amp Up Flavor
Select super ripe, almost blackened bananas for deeper, sweeter flavor and maximum moisture in your cake.
Swap walnuts with pecans, almonds, or toast them beforehand to enhance their nutty, rich profile.
Drizzle rum or bourbon into the batter for an adult twist that keeps the cake incredibly tender and adds complex depth.
Transform the cream cheese frosting by incorporating orange zest, cinnamon, or a touch of maple syrup to complement the banana's natural sweetness.
Wrap the unfrosted cake tightly in plastic wrap and store at room temperature for 2 days or refrigerate for up to 5 days, ensuring maximum freshness and convenience.
How to Serve the Old-Fashioned Banana Cake Like Ina Would
Serve with Creamy Companions: Pair this banana cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra indulgent dessert experience.
Create Breakfast Bliss: Transform leftover cake slices into a morning treat by toasting them lightly and spreading with a thin layer of almond butter or honey.
Elevate Afternoon Tea: Present elegant cake slices on a beautiful serving platter alongside a steaming cup of Earl Grey tea or fresh-brewed coffee for a delightful afternoon pick-me-up.
Design Rustic Dessert Platters: Arrange cake slices with fresh banana rounds, a sprinkle of chopped walnuts, and a light dusting of powdered sugar for a visually stunning and delicious presentation.
Storage Know-How for Ina Garten’s Banana Cake
Maximize Freshness: Store the banana cake in an airtight container at room temperature for up to 3 days, keeping its soft texture and delightful flavor intact.
Refrigerate for Longer Enjoyment: Wrap the cake tightly in plastic wrap and store in the refrigerator for up to 5 days, extending its delectable shelf life.
Freeze for Future Treats: Slice the cake before freezing, placing parchment paper between layers. Seal in a freezer-safe container or zip-top bag for up to 2 months, ensuring a quick dessert solution.
Thaw with Care: Remove frozen cake slices and let them defrost at room temperature for 1-2 hours, restoring their original moisture and irresistible taste.
Ina Garten’s old-fashioned banana cake brings classic comfort to dessert tables with rich, moist layers. Creamy frosting and ripe bananas create a delightful treat that welcomes you into nostalgic baking memories.
Ingredients
Scale
3 bananas (very ripe, mashed)
2 extra-large eggs (at room temperature)
2 cups (480 ml / 16 fl oz) all-purpose flour
¾ cup (150 g / 5.3 oz) granulated sugar
½ cup (100 g / 3.5 oz) light brown sugar (lightly packed)
½ cup (120 ml / 4 fl oz) vegetable oil
½ cup (120 ml / 4 fl oz) sour cream
½ cup (60 g / 2.1 oz) coarsely chopped walnuts
1 tsp pure vanilla extract
1 tsp baking soda
½ tsp kosher salt
Grated zest of 1 orange
Cream cheese frosting
Walnut halves (for decorating)
Instructions
Preparation: Preheat oven to 180°C / 350°F and thoroughly grease and flour a 23cm / 9-inch round cake pan, ensuring even coverage to prevent sticking.
Banana Mixture: In a large mixing bowl, combine mashed bananas with granulated and brown sugars, creating a smooth base. Whisk in vegetable oil, eggs, sour cream, vanilla extract, and orange zest until the mixture becomes glossy and homogeneous.
Dry Ingredients and Batter Assembly: Sift flour, baking soda, and salt into the wet ingredients. Fold gently to maintain the batter’s lightness, then incorporate chopped walnuts, distributing them evenly throughout the mixture.
Baking Process: Pour the batter into the prepared pan, smoothing the surface. Bake for 45-50 minutes, watching for a golden-brown color. Test doneness by inserting a toothpick into the center – it should come out clean.
Cooling and Frosting: Rest the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Once at room temperature, generously spread cream cheese frosting over the top and garnish with walnut halves for an elegant finish.
Notes
Banana Selection: Choose overripe bananas with dark, speckled peels for maximum sweetness and intense banana flavor.
Mixing Technique: Fold dry ingredients gently to maintain light, airy cake texture and prevent dense, tough results.
Nut Preparation: Lightly toast walnuts beforehand to enhance their nutty flavor and provide a crunchier texture in the cake.
Moisture Preservation: Cool cake completely before frosting to prevent melting and ensure clean, professional-looking decoration.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.