Banana Nut Cake


I think everyone has the dilemma, what do I do with overripe bananas?  Here is a cake that will win over your heart and your stomach.

Serves 8/Adapted from Ina Garten’s How easy is that


  • 3 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 tsp. pure vanilla extract
  • Grated zest of 1 orange
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 cup coarsely chopped walnuts
  • Cream cheese frosting (recipe below)
  • Walnut halves, for decorating


Preheat oven to 350 degrees.  Grease and flour a 9 by 2-inch round cake pan.  In a bowl, mix the bananas and both sugars with an electric mixer on low-speed until combined.  Add the oil, eggs, sour cream, vanilla and orange zest and mix on low until smooth.

In a separate bowl, mix together the flour, baking soda and salt.  With the mixer on low, add the dry ingredients to the wet ingredients and mix just until combined.  Stir in the chopped nuts and pour the batter in the pan.  Bake for 45 to 50 minutes, until a toothpick inserted into the middle comes out clean.  Cool in the pan for 15 minutes and then turn out onto a cooling rack and cool completely.

Cream cheese frosting

  • 6 oz. cream cheese, at room temperature
  • 6 Tbsp. (3/4 stick) unsalted butter, at room temperature
  • 1 tsp. pure vanilla extract
  • 2 1/2 cups confectioners sugar

Mix the first three ingredients with an electric mixer until smooth and then add the sugar and mix until combined.  Don’t whip the frosting.  Then spread it over the cooled cake and enjoy.


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