This Old Fashioned Banana Cake recipe is easy to make, a cinch to decorate, and it tastes amazing. You probably have all the ingredients on hand right now!
I love banana breads, loaves, muffins and cakes, and this Old Fashioned Banana Cake is one of my absolute favourites. It takes hardly any time to make and I always get compliments on how pretty it looks. I started with some inspiration and a recipe from Ina Garten, but as usual I’ve played around with a bit.
Easy To Make Old Fashioned Banana Cake
This Old Fashioned Banana Cake really is easy to throw together, but what I like best is that it’s easy to decorate too. I often use a Cream Cheese Frosting for this cake, but Buttercream Icing flavoured with either vanilla or almond extract also works really well. Whichever frosting I choose, I sometimes grate a little orange rind into it to echo the orange rind in the cake.
Although it not as beautiful without the frosting, this cake tastes great naked too, so don’t feel obliged to make icing for it if you are in a hurry.
Top Tips for Making Old Fashioned Banana Cake
I almost always reduce the sugar in banana breads and cakes, and this recipe is no exception. Bananas are pretty sweet as it is, and half a cup of white sugar is plenty.
I prefer to use mild olive oil in this cake but any mild vegetable oil will work in a pinch.
Feel free to swap the nuts around, depending on what you have on hand. While bananas and walnuts are a classic combination, pecans are lovely with banana too.
Did you know you can ‘mash’ bananas in an electric mixer? The last time I made Old Fashioned Banana Cake I was in a real hurry, so I just broke the bananas up a bit and put them in my KitchenAid mixer fitted with the paddle attachment. It mashed the bananas beautifully.
Of course, you can just mash the bananas with a fork and use a bowl and wooden spoon to make this easy Old Fashioned Banana Cake recipe as well.
Great For Last Minute Entertaining
I love to keep an Old Fashioned Banana Cake on hand for impromptu entertaining. It keeps really well at room temperature for up to 3 days, and it’s so nice to be able to offer unexpected guests a slice of cake with their cup of tea or coffee.
Definitely an oldie but a goodie, this Old Fashioned Banana Cake is one of the best go-to cakes for last minute entertaining I know. Quick to put together, easy to decorate and oh-so-delicious, I’m sure it will be as popular in your home as it is in mine!
Old Fashioned Banana Cake – Printable Recipe
Old Fashioned Banana Cake
Ingredients
- 2 cups all purpose flour All purpose flour is also known as plain flour.
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 very ripe bananas
- ½ cup white sugar
- ½ cup light brown sugar, lightly packed
- ½ cup mild olive oil
- 2 large eggs, lightly beaten
- ½ cup sour cream or crème fraîche
- 1½ teaspoons vanilla
- grated zest of one orange
- ½ cup walnuts or pecans, chopped, plus extra nut halves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour or line a 9 x 2 inch round cake pan.
- Sift together the flour, baking soda and salt. Set aside.
- Break up the bananas and put them in the bowl of an electric mixer fitted with a paddle attachment. Turn the mixer on low to 'mash' the bananas.
- Add the white and brown sugars and blend well.
- Add the oil, eggs, sour cream or crème fraîche, vanilla and orange zest. Blend thoroughly.
- Add the sifted flour, baking soda and salt. Mix just until combined.
- Stir in the chopped nuts.
- Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes until the top of the cake springs back when touched lightly and a skewer inserted in the centre comes out clean.
- Remove from the oven and cool in the pan for ten minutes, before turning out to cool completely on a rack.
- When the cake is completely cool, frost with your favourite cream cheese icing and decorate with walnut or pecan halves.
Notes
That is one of delicious cake Love it. I am in love as it is banana cake .
Thank you, Swathi! Banana cake is one of my favourites too 🙂
This looks beautiful! I love a gorgeous banana cake and I have some bananas on the counter that were just about to go in the freezer. Now I think they’ll wind up in a cake. Thanks for the inspiration! 🙂
It’s a pleasure, Becky! I hope you enjoy it 🙂
Yum- I want to convert this recipe to gluten free (and I wish it was ready right now!) It looks like a lovely cake April!
Thank you, Andrea. Barb from Frugal Local Kitchen is thinking of converting the recipe to gluten free as well. (Her comment is below.) Please let me know how it goes if you do 🙂
This looks delicious!
Thank you 🙂
That looks decidedly delicious! Off the top of my head, I might go with a combination of almond flour and coconut flour to make it gluten free plus use unflavored coconut oil. I would hate to turn the cake into a more tropical dessert with the coconut flavor.
I’d love to hear how you get on converting the recipe to gluten free, Barb. Although my family can eat gluten, I am very interested in gluten free recipes 🙂
April, your cake is beautiful. And it’s diet friendly since it uses less sugar. Thank you for including it! Foodie Friday will celebrate its 4th anniversary on April 11th (hard to believe we’ve been around that long, isn’t it?!), so please join us!
Thank you, Michael. Wow, four years! That’s wonderful – Congratulations 🙂 I’ll be there!
That sounds absolutely delicious! My mom makes a fabulous banana bread that contains sour cream. I wonder if this is more desserty version, especially with the frosting. Yum! Definitely going onto my Pinterest food board-Thanks!
Sounds like it may well be similar to your Mom’s recipe, Kim. It’s adapted from the Barefoot Contessa 🙂 Thank you for pinning it!
Oh your pictures are great and your this banana cake delicious. New follower from Michelle’s, See ya at the Gumbo. I would love for you to link up to my party Tuesday Trivia tomorrow @ http://www.memoriesbythemile.com/
Wanda Ann @ Memories by the Mile
Thank you, Wanda Ann! I’ll look forward to visiting later today 🙂
What are you doing to me with all of these irresistible desserts?!
My MIL always made banana cake for my husband’s birthday. Don’t tell, but yours looks loads better. His birthday is coming up at the end of the month–I’ll make this for him. Thanks for linking…and for the birthday cake.
Thank you, Michelle, what a lovely compliment! I hope your husband loves the cake 🙂
I saw this on Tempt my tummy, it has been a long time since I have seen banana cake, I had to pop over! Yours looks delicious ! Thank you for sharing! I am going to pin this on my cake board!
Have a great week.
I’m so glad you like the recipe, Jennifer! Thank you for pinning it 🙂
Saw this cake on Recipe Critic and it caught my eye. What a great way to use up those super ripe bananas! Sounds wonderful!
Thank you, Holly!
It’s so pretty! I’ve never made banana cake, lot of banana bread, but not cake.
Thank you, Esther. I find banana bread and cake very similar, banana bread is just a bit heavier and I always feel a bit less guilty when I eat it 😉 Banana cake is my favourite though.
Ooh! It has been awhile since I’ve visited you, April! Love your new look 🙂
Your cake sounds so wonderful – my boys will purposely let the bananas turn brown – because they know those ones are for baking 😉 Thanks so much for linking up to All My Bloggy Friends!
Thank you, Jamie! I’m really excited about the new look 🙂 I’m glad you like the sound of my banana cake. I always like to have bananas ready for baking too!
I was just thinking about all the ripe bananas in my freezer. This would be perfect! I appreciate your tip about using the mixer to mash the bananas.
Thank you, Andrea 🙂
I think I’ll choose the cake with the pecans! What a tasty sounding, beautiful cake!
Thank you so much, Dan 🙂
I love Banana Cake and this looks so delish!! Can’t wait to try.
Thank you, Veena!
I haven’t had banana cake since my nieces were down to visit two years ago — they inhaled it — now I want another one!
I love banana cakes – I’m glad I’ve reminded you of what a treat they are, Lisa 🙂
That looks so yummy! I’ve never made a banana cake, but this would definitely be worth trying out!
Thank you, Ali. It really is worth a try!
This looks delicious. I’ve never had banana cake. I’d have to convert it to gluten free, too, but that orange rind in it sounds wonderful!
I’m not doing as much gluten free baking as I should, Amanda, but I’m sure you would be able to convert this recipe. I hope you give it a try! Please do let me know what you think if you do.
Oh wow this cake! I need need need it! Love bananas especially in baking applications.
Wow! Love your tips and I just happen to have 3 ripe bananas which are headed for the KitchenAid =)
P.s. I made your delicious recipe into cupcakes! They are deeeeeelicious =) (Posting later this week.)
What a great idea, Kim! I’m excited to see your post 🙂
I’m a HUGE banana cake AND Ina Garten fan, so I’m all over this cake!
Thank you, Sue! I’m so glad you like it 🙂
Hi April,
Your Old Fashioned Banana Cake looks amazing, we will love it! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
Thank you, Miz Helen! Hope you have a great week too 🙂
Everything you make looks and sounds so delicious. I am always looking for ways to use ripe bananas. This recipe looks like a perfect way to use them!
Thank you so much, Catherine! What a lovely compliment!
This looks SO good April – going on my list of treats to try! 🙂
Thank you so much, Ramona!
I love finding new recipes with bananas. Thanks for sharing.
http://www.chezmireillefashiontravelmom.com
Thank you, Mireille!
Looks and sounds delicious! I need to make this.
Thank you, Joanne!
You can never go wrong with banana cake! Really like the sound of the icing on your cake, I don’t tend to ice mine but I really should!
Thank you! It tastes great without icing, but I’m encouraged to ice this one as it’s so easy to decorate. (I’m not great at fancy cake decorating…yet! 😉 )
Your Old Fashioned Banana Cake looks delicious, I love the older recipes! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 457. Hope you are having a great week and come back to see us real soon!
Miz Helen
Thank you so much, Miz Helen! I think we share a love of vintage recipes 🙂 Hope you are having a great week too!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Happy Holiday!
Thank you, Marilyn!
I need a slice of this right now April and it’s breakfast time! Ha, looks so yummy. Thanks for sharing at the weekly link up. Just pinned and shared on Twitter too 🙂
Thank you, Claire, and thank you for sharing too!
That looks delicious – and the one layer has made me rethink that I don’t always have to do the two layer cake for a treat! I love that, too!
Thank you, Maryleigh! Yes, I often just do one layer cakes, especially now there are only just two of us at home 🙂
It’s a beautiful cake April, and I always have bananas in the kitchen. Best of all it sounds like I would just have to change the flour to make your recipe gluten free!
Thank you, Leslie! I haven’t tried it gluten free yet, but I am pretty sure it would work with the flour swap. Please let me know if you try it!
Some great action shots in this post!
I’m sorry my mother’s recipe used lard this is from the 1920s she Had never heard of olive till the 1950s
Hi Kevin, For me, anything that dates before when I was a kid in the 1970’s qualifies as old-fashioned. I think it all just depends on your perspective. The cake definitely tastes old fashioned 🙂 It’s moist, delicious and not too sweet. I’m sure your mother’s recipe was absolutely delicious too. Nothing tastes like our Mom’s home cooking.