Thursday, February 18, 2016

Old-Fashioned Banana Cake Recipe From The Barefoot Contessa

It's almost spring and that means there are lots of family celebrations, Easter gatherings, family birthdays, and more coming up.

It's nice to be able to bring a cake to any of these events that is moist and delicious, and everyone asks you for the recipe. This cake is all three of these things, and another one of my favorite Barefoot Contessa recipes. It is from the How Easy Is that? cookbook.

Yes, I have had an Ina Garten crush for many years. She is just the most warm and gracious person on her Food Network TV show, and a fabulous cook, of course.

All of her recipes that I have tried have always come out great, and her books are always so beautiful, and filled with so much helpful information that the home cook will find useful.

So, if you need a delicious cake, filled with banana and walnut yumminess, this recipe for Old-Fashioned Banana Cake is one I really recommend making.

Barefoot Contessa Recipe for Old-Fashioned 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 teaspoon pure vanilla extract
grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped walnuts, divided to use 1/2 cup on top of cake

For Cream Cheese Frosting

6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners, sugar


Preheat the oven to 350 degrees. Grease and flour a 9 x 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 mixer on low, add the dry ingredients and mix just until just combined. Stir in the chopped walnuts. Pour the batter into the prepared pan, and bake for 45-50 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.

To make the frosting, mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip. Add the sugar and mix until smooth.

Spread the frosting thickly on top of the cake and decorate with remaining walnuts.

I shared this recipe last year but made it again recently. Everyone loved it, so I wanted to share it with you all again. Enjoy!


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