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“From the 1997 Joy of Cooking. This is a plain cake letting the bananas stand out.”

Ingredients Nutrition


  1. All ingredients should be at room temperature.
  2. Preheat oven to 350°F.
  3. Grease and flour 9" springform pan or line bottom with parchment paper (or use a silicone pan).
  4. Combine in food processor bananas and sour cream.
  5. Add eggs, lemon zest and vanilla and blend.
  6. In mixer, blend flour, sugar, baking soda, baking powder and salt.
  7. Add half the banana mix and butter to the flour. Beat on low until the dry are moistened.
  8. Increase speed to medium and beat for 1.5 minutes.
  9. Gradually add the remaining banana mixture in 2 batches and beating for at least 20 seconds after each addition.
  10. Scrape batter into the pan and spread evenly.
  11. Bake until toothpick comes out clean and cake springs back, about 30-40 minutes.
  12. Let cool in the pan on rack for 10 minutes.
  13. Slide a thin knife around to detach and remove sides of pan.
  14. Dust with powdered sugar or frost with something nice.

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