Old Fashioned Banana Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, a 9
inch (23 cm) round cake pan. Then line the bottom of the pan with parchment
In the bowl of your food
processor, place the bananas, sour cream, and vanilla extract. Process just
until blended and smooth. Add the eggs and process until combined.
In the bowl of your
electric stand mixer, fitted with the paddle attachment (or with an electric hand mixer)
combine the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, along with half the banana mixture, and beat on low
speed just until the dry ingredients are moistened. Increase the mixer speed to
medium (on high if using a hand mixer) and beat the batter for 1 1/2 minutes.
Scrape down the sides and bottom of the bowl as needed. Add the remaining banana mixture in
two additions, beating well after each addition. Pour the batter
into the prepared pan, smoothing the top, and bake
for about 30
to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let
cool on a wire rack for about 10 minutes before removing the cake from the pan. When completely cooled, frost with the
Cream Cheese Frosting.
Cream Cheese Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with
a hand mixer), beat the cream cheese and butter until smooth. Add the powdered sugar
and vanilla extract and
beat until light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl
as needed. Beat in the finely chopped pecans. Frost the top and sides of the cake. Garnish with
toasted pecans or
walnuts if desired.
The cake can be
stored for several days in the refrigerator. Bring to room temperature before
serving. It can also be frozen for about one month. Defrost in the refrigerator
Makes one - 9 inch
(23 cm) cake.
toast the pecans, place on a baking sheet and bake in 350 F (180 C) oven for
about 8 minutes or until lightly brown and fragrant.
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2 large ripe bananas (about 225 grams out of skin)
cup (80 ml/grams) full fat sour cream, at room temperature
1/2 teaspoons (6 grams) pure vanilla extract
eggs (100 grams out of shell), at room temperature
2 cups (240
grams) cake flour
3/4 cup (150
grams) granulated white
1 1/4 teaspoons (6
grams) baking powder
teaspoon (2 grams)
(1 gram) fine kosher salt
1/2 cup plus 2 tablespoons (140
grams) unsalted butter, softened
Cream Cheese Frosting:
6 ounces (170 grams)
full fat cream cheese, at room temperature
4 tablespoons (55 grams)
unsalted butter, at room temperature
3/4 cup (90 grams)
confectioners (powdered or icing) sugar, sifted
teaspoon (4 grams) pure vanilla extract
1/4 cup (25 grams)
toasted pecans or walnuts, finely chopped
Toasted pecans or walnuts