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Ina Garten Banana Cake with Cream Cheese Frosting

Ina Garten's Ultimate Banana Cake with Cream Cheese Frosting
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This supremely moist and tender banana cake features deep banana flavor and a soft, fine crumb, topped with a tangy, velvety cream cheese frosting. It’s a sophisticated take on classic banana bread, perfect for celebrations or a special afternoon treat.

Ingredients

Scale
  • For the Banana Cake:
  • 1 1/2 cups (180g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick / 113g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1 cup (about 2 medium) very ripe bananas, mashed (with small chunks remaining)
  • For the Cream Cheese Frosting:
  • 4 oz (113g) full-fat cream cheese, cold
  • 1/4 cup (1/2 stick / 57g) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • 1 1/2 cups (180g) confectioners’ sugar, sifted

Instructions

  1. Preheat your oven to 350°F (177°C). Grease and flour an 8-inch round cake pan, then line the bottom with a parchment paper circle. This ensures the cake releases cleanly and prevents sticking, which is crucial for a delicate crumb.
  2. In a medium bowl, whisk together the sifted flour, baking soda, and fine sea salt. Whisk for 30 seconds to ensure even distribution of the leavening agent. Sifting the flour aerates it, leading to a lighter cake texture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes, until the mixture is pale yellow, fluffy, and almost doubled in volume. Scrape down the bowl halfway through. Proper creaming incorporates air, which is essential for the cake’s rise.
  4. With the mixer on low, add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated. Add the vanilla extract. Adding eggs slowly prevents the batter from breaking or curdling, ensuring a smooth, emulsified base.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture. Begin and end with the dry ingredients, adding in three parts. Mix on low speed just until each addition is incorporated, scraping the bowl as needed. Overmixing at this stage develops gluten, which would make the cake tough.
  6. Using a flexible spatula, gently fold in the mashed bananas by hand until just combined. Leave some small chunks for texture. Folding preserves the air bubbles created during creaming and prevents overworking the batter.
  7. Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan firmly on the counter 2-3 times to release any large air bubbles. This step ensures an even rise and prevents tunnels in the baked cake.
  8. Bake on the center rack for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs (no wet batter), and the cake springs back when gently pressed. The top will be a deep golden brown.
  9. Cool the cake in the pan on a wire rack for 15 minutes. Then, run a thin knife around the edge, invert the cake onto the rack, peel off the parchment, and flip it right-side-up to cool completely. Cooling in stages prevents the cake from collapsing or becoming soggy.
  10. For the frosting: In a clean stand mixer bowl with the paddle attachment, beat the cold cream cheese and room-temperature butter on medium speed for 2 minutes until completely smooth and lump-free. Scrape the bowl well. Starting with cold cream cheese helps maintain stability.
  11. Add the vanilla extract and salt, mixing to combine. With the mixer on low, gradually add the sifted confectioners’ sugar. Once incorporated, increase speed to medium-high and beat for 2-3 minutes until the frosting is very light, fluffy, and holds stiff peaks. Sifting the sugar eliminates lumps for a silky texture.
  12. Once the cake is completely cool (about 1 hour), use an offset spatula to spread a thick, even layer of frosting over the top. For clean slices, chill the frosted cake for 20 minutes before serving. This allows the frosting to set slightly.

Notes

Storage: Store leftover cake, covered, in the refrigerator for up to 5 days. The frosting contains cream cheese and must be refrigerated. Freezing: Wrap the unfrosted, cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Frosting can be frozen separately in an airtight container for 1 month; re-whip after thawing. Reheating: For a warm slice, microwave a single portion on a plate for 10-15 seconds.

Nutrition

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