Banana Cake
  • 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 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 (optional)
  • Cream Cheese Frosting
  • Walnut halves, for decorating

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. Recipe from Ina Garten.

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