The Nostalgic Ina Garten Old-Fashioned Banana Cake Recipe

Ina Garten’s old-fashioned banana cake transforms ordinary ingredients into an extraordinary dessert experience that feels like a warm kitchen hug.

Soft, tender textures mingle with rich banana essence, creating a nostalgic treat that whispers comfort and home.

Fragrant spices dance through the batter, promising depth and warmth in every delectable slice.

Creamy frosting adds a luxurious layer of indulgence that elevates this classic recipe beyond simple home baking.

Ripe bananas contribute natural sweetness, ensuring each bite delivers moist, tender crumb and intense flavor.

Simple techniques make this cake accessible to bakers of all skill level.

Why Banana Cake Never Goes Out of Style

• Savor Banana Bliss: This cake transforms ordinary ripe bananas into a moist, decadent dessert that bursts with rich, natural sweetness and captures the comforting essence of homemade baking.
• Texture Triumph: Experience a perfect balance of softness from the tender crumb and delightful crunch from the chopped walnuts, creating a multi-dimensional eating experience that keeps every bite interesting.
• Quick and Foolproof Baking: With simple mixing techniques and straightforward instructions, this recipe welcomes both novice and experienced bakers, promising a stress-free baking adventure that delivers consistently delicious results in under an hour.

Ingredients That Build a Classic Slice

• Bananas, Granulated Sugar, Brown Sugar: Ripe, sweet bananas provide moisture and natural sweetness, while sugars enhance flavor and help with caramelization.
• Vegetable Oil, Eggs, Sour Cream: Oil keeps the cake tender, eggs provide structure, and sour cream adds richness and softness.
• Vanilla Extract, Orange Zest: Vanilla adds warm flavor, orange zest brings bright, citrusy notes.

• All-Purpose Flour, Baking Soda, Salt: Flour creates cake structure, baking soda helps cake rise, salt balances and enhances overall flavor.
• Walnuts: Adds nutty crunch and provides textural contrast to the soft cake.

• Cream Cheese: Tangy, smooth base for the frosting that complements the sweet banana cake.
• Walnut Halves: Decorative topping that adds crunch and visual appeal to the finished cake.

How to Bake Banana Cake That’s Pure Nostalgia

Step 1: Prepare The Oven And Baking Pan

Warm the oven to 350°F (180°C). Generously coat a 9-inch round cake pan with butter and dust with flour to prevent sticking.

Step 2: Blend Wet Ingredients

• Granulated sugar
• Brown sugar

• Vegetable oil
• Eggs
• Sour cream
• Vanilla extract
• Orange zest

Blend until the mixture looks silky and uniform.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Slowly fold the dry ingredients into the wet mixture. Stir until just combined. Gently mix in chopped walnuts.

Step 4: Bake The Cake

Pour the batter into the prepared pan. Slide into the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center – it should come out clean. Allow the cake to rest in the pan for 15 minutes, then transfer to a wire cooling rack.

Step 5: Frost And Garnish

Once the cake has completely cooled, spread a thick layer of cream cheese frosting across the top. Decorate with whole walnut halves for a beautiful finishing touch.

Serving Tip: Best enjoyed with a cold glass of milk or a hot cup of coffee!

Easy Tips for Extra Moist Crumb

• Maximize Banana Flavor: Use overripe bananas with dark brown spots for deeper, sweeter taste and more intense banana flavor. The riper the banana, the more natural sweetness it adds to the cake.
• Prevent Nut Sinking: Toss chopped walnuts in a tablespoon of flour before adding to the batter, which helps them stay evenly distributed during baking and prevents them from sinking to the bottom.
• Master Smooth Mixing: Gently fold dry ingredients into wet ingredients to avoid overmixing, which can make the cake tough. Stop stirring as soon as the flour disappears to ensure a tender crumb.
• Check Cake Doneness: Insert a toothpick at a slight angle into the cake's center. If it comes out with just a few moist crumbs, the cake is perfectly baked and will remain wonderfully moist.
• Store Like a Pro: Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain its freshness.

Banana Cake Storage That Keeps It Just Right

• Sealed Container Method: Place cake in an airtight glass container with a tight-fitting lid to preserve moisture and prevent drying. Wrap individual slices separately with wax paper or parchment to maintain freshness and prevent sticking.
• Refrigeration Strategy: Store cake in the coldest part of the refrigerator away from strong-smelling foods. Position cake on a middle shelf to maintain consistent temperature and protect from temperature fluctuations. Consume within 4-5 days for optimal taste and texture.
• Freezing Technique: Double-wrap cake layers in plastic wrap, then aluminum foil to prevent freezer burn and moisture loss. Label container with cake name and date of freezing. Store flat in freezer for maximum structural integrity. Thaw slowly in refrigerator for 6-8 hours to preserve cake's delicate crumb and prevent condensation.

Add-Ins That Give the Cake New Life

• Tropical Banana Bliss: Swap walnuts for toasted coconut flakes and add a splash of rum to the batter for a Caribbean-inspired version. Garnish with fresh pineapple chunks for extra tropical flair.
• Chocolate Banana Dream: Mix in 1/2 cup of cocoa powder to the dry ingredients and fold dark chocolate chips into the batter. Top with chocolate ganache instead of cream cheese frosting for intense chocolate lovers.
• Spiced Autumn Banana Cake: Incorporate ground cinnamon, nutmeg, and ginger into the dry ingredients. Replace orange zest with maple extract and sprinkle candied pecans on top for a cozy fall-inspired dessert.
• Gluten-Free Banana Comfort: Use gluten-free flour blend instead of regular flour. Add almond flour for extra moisture and texture. Serve with dairy-free cream cheese frosting for those with dietary restrictions.

One Last Slice of Old-Fashioned Goodness

Banana cake enthusiasts will adore Ina Garten’s classic recipe, which elevates humble ingredients into a memorable dessert experience.

Rich banana flavors mingle with warm spices, creating a nostalgic treat that connects generations of home bakers.

Creamy cream cheese frosting adds luxurious depth to each tender slice.

Walnut accents provide delightful texture and nutty complexity.

Sophisticated yet approachable, this cake promises comfort in every bite.

Passionate bakers: share this delectable recipe, drop comments below, and spark joy in your kitchen community by spreading sweet inspiration.

Ina Garten Old-Fashioned Banana Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 39 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s Old-Fashioned Banana Cake delivers classic comfort with a modern twist. Rich banana flavors and creamy frosting create a nostalgic dessert that invites memories of home-style baking and sweet family moments you’ll cherish.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 3 bananas, very ripe, mashed
• 2 eggs, extra-large, at room temperature
• 2 cups (480 milliliters) all-purpose flour
• ½ cup (120 milliliters) vegetable oil
• ½ cup (120 milliliters) sour cream

Sweeteners and Flavoring Ingredients:

• ¾ cup (150 grams) granulated sugar
• ½ cup (100 grams) light brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• Grated zest of 1 orange

Additional Ingredients:

• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup (60 grams) coarsely chopped walnuts
• Cream cheese frosting
• Walnut halves, for decorating

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 180°C / 350°F and thoroughly coating a 23cm / 9-inch round cake pan with grease and flour to prevent sticking.
2. In a spacious mixing bowl, gently blend mashed bananas with granulated and brown sugars until they form a uniform mixture. Incorporate vegetable oil, eggs, sour cream, vanilla extract, and orange zest, whisking until the texture becomes silky and well-integrated.
3. Sift flour, baking soda, and salt in a separate container, creating a light and airy dry ingredient base. Gradually fold these dry components into the wet mixture, stirring with delicate motions to maintain the batter’s airiness. Gently introduce chopped walnuts, distributing them evenly throughout the batter.
4. Transfer the prepared batter into the prepared cake pan, ensuring an even surface. Place in the preheated oven and bake for 45 to 50 minutes, monitoring for a golden-brown color and checking doneness by inserting a toothpick into the center – it should emerge clean and without raw batter.
5. Allow the cake to rest in the pan for 15 minutes, enabling it to set and cool slightly. Carefully remove and place on a wire cooling rack to reach room temperature completely.
6. Once the cake has cooled, apply a luscious layer of cream cheese frosting across the top surface. Embellish with carefully arranged walnut halves for a sophisticated and appetizing presentation.

Notes

• Customize your cake’s texture by choosing between finely chopped or roughly broken walnuts for an unexpected crunch.
• Ensure ingredients reach room temperature before mixing to help them blend seamlessly and create a smoother batter.
• Substitute sour cream with Greek yogurt for a lighter version that maintains the cake’s moisture and tender crumb.
• Check cake doneness by gently pressing the center; it should spring back and not leave an indentation when fully baked.
• Store leftover cake covered at room temperature for 3-4 days or refrigerate for extended freshness up to one week.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Dessert, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360 kcal
• Sugar: 30 g
• Sodium: 220 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 45 mg