• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Old Fashioned Banana Cake

Old Fashioned Banana Cake

By: Rosemary Published: February 10, 2023 Updated on: February 10, 2023

Jump to Recipe Print Recipe

This Banana Cake is an old-fashioned recipe that cannot get any better. Moist and delicious, perfect on its own or frosted! Eat it as a snack cake or even dessert. You’ll let those bananas ripen just to make this cake!

Banana cake in a pan with 2 slices on black plates and frosting on one slice.

This is the perfect cake to use all those left over ripe bananas. Believe me this Easy Banana Cake Recipe will become a family favourite and the kids are going to love it.

I can’t tell you how many times I have made this now. When my husband sees bananas just a tad overripe, his first question is “are you making that cake today”?

Table of Contents

  • Recipe Ingredients
      • For the Cake
      • For the Cream Cheese Frosting
  • How to Make Cake Flour
  • Why use room temperature ingredients?
  • How to make a Banana Cake
  • How to make cream cheese frosting
  • Just how good is this Banana Cake?
  • What size pan to use for baking the Cake?
      • Never Miss a Recipe!
  • The Best Topping for a Banana Cake
  • How to Store a Baked Banana Cake
  • How to freeze the cake
  • More Delicious Banana Recipes
  • Old Fashioned Banana Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • BANANA CAKE
      • For room temperature ingredients remove from the fridge 45-60 minutes before using.
      • **** mix together 2 tablespoons milk and 1/4 teaspoon lemon juice, let sit 10-15 minutes.
      • CREAM CHEESE FROSTING
    • Instructions 
      • BANANA CAKE
      • CREAM CHEESE FROSTING
    • Notes
    • Nutrition

Recipe Ingredients

For the Cake

  • Flour – cake or pastry flour
  • Baking powder
  • Baking soda
  • Salt
  • Butter – softened
  • Brown sugar – lightly packed light brown sugar
  • Vanilla – vanilla extract
  • Egg – large egg room temperature
  • Bananas – 2 bananas mashed
  • Sour milk – mix the milk with lemon juice or vinegar or you can substitute with buttermilk

For the Cream Cheese Frosting

  • Butter – softened butter I use salted butter
  • Cream cheese – whole fat cream cheese
  • Powdered sugar – also known as icing or confectioners’ sugar
  • Vanilla – vanilla extract
  • Cream – any type of cream

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Why use room temperature ingredients?

When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. So be sure to remove the ingredients from the fridge 45-60 minutes before baking.

Cake on wire rack and a slice on a black plate with frosting.

How to make a Banana Cake

In a medium bowl whisk together flour, baking powder, baking soda and salt.

In a medium bowl or stand mixer using the flat beaters beat together butter, sugar and vanilla, until light and fluffy (approximately 3 minutes), add the egg and beat, add the mashed bananas and beat to combine.

dry ingredients and banana mixture for the banana cake
dry ingredients and banana mixture

To the creamed mixture alternately add the dry ingredients with the sour milk, beat on high until smooth.

Pour into prepared cake pan and bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool completely before frosting. 

banana cake ready for baking
Cake ready for baking

How to make cream cheese frosting

In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream beat approximately 3 minutes until fluffy.

Depending how you like your frosting, if too thin add more powdered sugar, if too thick add a drop of cream.

Just how good is this Banana Cake?

Dinner the other night with friends, I put the Banana Cake on the table and our chef friend commented “ahh the cake”! So yeah it’s a good one.

Why Old Fashioned you ask? Because it is a really old recipe, from my Mom’s collection. Sometimes you just can’t beat those.

What size pan to use for baking the Cake?

I used an 8 inch square cake pan but an 9 inch round would work too. Or why not 2 smaller cakes and make a layer cake? You could also make 12 standard size cupcakes, although they will take a shorter amount of time to bake, approximately 18-20 minutes.

I have also made a Classic Banana Bread another yummy Banana Chocolate Chip Crumb Cake but I am telling you this is the one!

Cake on a wire rack and frosting in a black bowl.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    The Best Topping for a Banana Cake

    One thing about this cake is it’s perfect on its own or even frosted. Italians aren’t that crazy about frosting on a cake, so even a dusting of powdered sugar is perfect too!

    I usually make enough frosting for me, because I love the stuff, especially a simple delicate Cream Cheese Frosting. Or how about a Chocolate Frosting?

    You could also top it with a simple Streusel Topping before baking, or drizzle the cooled cake with a Caramel Sauce.

    How to Store a Baked Banana Cake

    The baked cake will keep a day or two in an airtight container at room temperature or one week in the fridge. Bring it to room temperature before serving.

    If the cake is frosted then it definitely should be refrigerated.

    How to freeze the cake

    Carefully wrap the unfrosted completely cooled cake in a double layer of plastic wrap and then place in a freezer bag, it will keep up to 3 months in the freezer.

    Whether you are making this  Banana Cake for Dessert or Snack, Frosted or Plain I really hope you enjoy it as much as we do. Enjoy!

    Cake on a black plate with frosting on top.

    More Delicious Banana Recipes

    • Pecan Caramel Banana Cake
    • Banana Chocolate Chip Cookies
    • No-Churn Chocolate Chip Banana Ice Cream
    Cake on wire rack and a slice on a black plate with frosting.

    Old Fashioned Banana Cake

    Rosemary Molloy
    Old Fashioned Banana Cake the best and easy Cake Recipe, the perfect dessert or snack cake. Frosted or Plain it’s perfect.
    4.72 from 32 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 27 mins
    Total Time 42 mins
    Course Dessert, Snack
    Cuisine American
    Servings 10 servings
    Calories 402 kcal

    Ingredients
     
     

    BANANA CAKE

    • 1½ cups cake/pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup butter (softened)
    • ¾ cup brown sugar (lightly packed)
    • ¾ teaspoon vanilla extract
    • 1 large egg (room temperature)
    • 2 medium mashed bananas (ripe to very ripe)
    • 2 tablespoons sour milk ** (or buttermilk if you prefer)

    For room temperature ingredients remove from the fridge 45-60 minutes before using.

      **** mix together 2 tablespoons milk and 1/4 teaspoon lemon juice, let sit 10-15 minutes.

        CREAM CHEESE FROSTING

        • ¼ cup butter
        • ¼ cup + 1 tablespoon cream cheese (whole fat cream cheese)
        • 2 1/2 cups icing / powdered sugar
        • ¼ teaspoon vanilla extract
        • 2 tablespoons cream (any type of cream)

        Instructions
         

        BANANA CAKE

        • Pre-heat oven to 350°F (180°C).  Grease and flour an 8 inch square or 9 inch round cake pan.
        • In a medium bowl whisk together flour, baking powder, baking soda and salt.
        • In a medium bowl beat together butter, sugar and vanilla, until light and fluffy (approximately 3 minutes), add the egg and beat, add the mashed bananas and beat to combine.
        • To the creamed mixture alternately add the dry ingredients with the sour milk, beat on high until smooth.
        • Pour into prepared cake pan and bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached.  Let cool completely before frosting. Enjoy!

        CREAM CHEESE FROSTING

        • In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream beat approximately 3 minutes until fluffy.  Depending how you like your frosting, if too thin add more powdered sugar, if too thick add a drop of cream.

        Notes

        To make homemade pastry/cake flour, for every cup of all purpose flour remove 2 tablespoons and substitute with cornstarch. Sift them together to remove any lumps. 
        You could also make 12 standard size cupcakes, although they will take a shorter amount of time to bake, approximately 18-20 minutes.
        The baked cake will keep a day or two in an airtight container at room temperature or one week in the fridge. Bring it to room temperature before serving. If the cake is frosted then it definitely should be refrigerated.
         
        Carefully wrap the unfrosted completely cooled cake in a double layer of plastic wrap and then place in a freezer bag, it will keep up to 3 months in the freezer.

        Nutrition

        Calories: 402kcalCarbohydrates: 65gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 240mgPotassium: 183mgFiber: 1gSugar: 48gVitamin A: 490IUVitamin C: 2.1mgCalcium: 52mgIron: 0.5mg
        Keyword banana cake, banana cake dessert recipe, banana cake recipe, fast and easy banana cake, homemade banana cake, old fashioned banana cake
        Tried this recipe?Let us know how it was!

        Republished from January 4, 2018.

        Share

        Share
        Pin
        Email

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Cakes & Cupcakes, Desserts, fruit

          Related

          Comments

            Leave a Reply Cancel reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating




            This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Steve says

            February 12, 2023 at 4:28 am

            The next time you buy bananas, buy one more than you need. When you have finished your other bananas, and that last one is all brown and super ripe, pop it into the freezer, skin and all. Do that a few times.
            Eight hours before you want to make a banana bread, take those frozen bananas (I use three) out of the freezer and put them in the fridge to let them thaw during the day.
            When you are ready to bake, mix up the cake batter, slice the stem off of each of those bananas and squeeze the goo into the batter, as if you were squeezing out an entire tube of toothpaste. Continue mixing, as you normally would.
            The point of this is that you don’t have to start planning on Monday to make a banana bread on Friday, and you don’t have to think, “OMIGOD! I’ve got three super ripe bananas and now I have to make a banana bread, whether I want to or not.”
            This started out as a tip from Alton Brown for banana ice cream. I’ve never made banana ice cream, but I’ve made banana bread using these bananas dozens of times over the years, and it has never failed. It won’t fail for you, either.

            Reply
            • Rosemary says

              February 12, 2023 at 9:43 am

              Hi Steve, thanks for that, a great idea, no I am going to try it. Have a wonderful Sunday! 🙂

              Reply
          2. Anne says

            April 14, 2022 at 1:20 pm

            5 stars
            The best banana cake I ever made!
            It worked well reducing the ingredients and also in a loaf pan. Thank you 😊

            Reply
            • Rosemary says

              April 14, 2022 at 2:27 pm

              Hi Anne, thanks so much, glad you enjoyed it. Take care.

              Reply
          3. Virginia Braverman says

            September 24, 2021 at 3:28 pm

            Can I make cupcakes with this batter,? I’ve made the cake and everyone loved it.

            Reply
            • Rosemary says

              September 24, 2021 at 5:19 pm

              Hi Virginia, yes you can, just make sure to bake them for about 18-20 minutes, check with a toothpick to see if they are done. Have a great weekend.

              Reply
          4. Carolina says

            September 15, 2021 at 12:34 am

            4 stars
            I am a gluten intolerant gal and I had some crazy ripe bananas in my fridge. I did not want to make another banana bread loaf simply because I’ve mastered it and wanted something a little different. I came across this recipe and decided to give it a try because it wasn’t full of sugary toppings or glazes, it was just airy cake.
            I adapted my flours and made my own cake flour. I made the sour milk w lemon and used coconut oil to line my two 8″ rounds.
            First of all, it made the house smell mega-banana and a bit more elevated than the usual loaf. It also tastes amazing. I just had my first little slice and handed one to my husband. He made all the happy goodness faces that delicious food brings him. I really enjoyed this and will certainly be making it again. Simple goodness, yay!

            Reply
            • Rosemary says

              September 19, 2021 at 7:31 pm

              Hi Carolina, thanks so much, so glad you both enjoyed it. Yes I learned from Italians, sometimes less is more, better without all the frostings and toppings sometimes. Have a great week.

              Reply
          « Older Comments

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          Ricotta cake on a glass cake stand.

          Italian Lemon Ricotta Cake

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs