Ina Garten Banana Cake Recipe

This Ina Garten Banana Cake is a moist and fluffy dessert, which uses ripe bananas and sour cream. It’s a classic, foolproof recipe, ready in about 55 minutes.

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Ina Garten Banana Cake Ingredients

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract

How To Make Ina Garten Banana Cake

1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix bananas and sour cream: Add mashed bananas and sour cream and mix until combined.
5. Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add to the wet mixture, mixing until just combined.
6. Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely in the pan.
7. Prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Mix in vanilla extract.
8. Frost the cake: Once fully cooled, spread frosting evenly over the cake.

Recipe Tips

• Can I use Greek yogurt instead of sour cream?
  Yes, plain full-fat Greek yogurt works well as a substitute.
• How to make it more moist:
  Make sure to use very ripe bananas and don’t overbake the cake.
• Can I make this as cupcakes?
  Yes, fill lined muffin tins 2/3 full and bake for 18–20 minutes.
• Add-ins for extra texture:
  Chopped walnuts or mini chocolate chips can be folded into the batter.
• How to store it:
  Store in the fridge for up to 4 days or freeze slices for up to 2 months.

What To Serve With Banana Cake

Serve this sweet treat with:

• Hot coffee or espresso
• Fresh berries on the side
• A scoop of vanilla ice cream
• Chopped pecans or walnuts sprinkled on top
• A drizzle of caramel sauce

How To Store Banana Cake

Refrigerate:
Keep covered in the fridge for up to 4 days.

Freeze:
Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Banana Cake Nutrition Facts

• Calories: ~480
• Carbohydrates: ~60g
• Protein: ~5g
• Fat: ~24g
• Saturated Fat: ~14g
• Cholesterol: ~90mg
• Sodium: ~250mg
• Fiber: ~1g
• Sugar: ~40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen bananas?
Yes, thaw and drain any excess liquid before using.

Why is my cake too dense?
Overmixing or using under-ripe bananas can make the cake heavy.

How to get smooth frosting?
Sift the powdered sugar and use room temperature butter and cream cheese.

Can I double this recipe?
Yes, use two pans or a larger pan and adjust the bake time.

Can I skip the frosting?
Yes, it’s still delicious plain or with a dusting of powdered sugar.

Try More Recipes:

• Ina Garten Chocolate Mousse Cake Recipe
• Ina Garten Strawberry Rhubarb Crisp Recipe
• Ina Garten Chocolate Cake With Coffee Recipe