Banana Cake From Scratch- Old Family Recipe

Kathie Carr Recipe

By Kathie Carr kathiecc

15 Min
30 Min

My Mom and Grandma used this recipe (or their banana bread recipe) when they had over-ripe bananas needing to be used up. They never let anything go to waste!

And believe me, we did not complain. This recipe was just too good. Sometimes Mom would make it with chocolate frosting, instead of the cream cheese. Either way it was always delicious. She even used it for birthday cake. It was that good!

If she wasn't able to bake that day, she would freeze peeled ripe bananas in freezer containers with 4 medium bananas in each, all ready to go, for this recipe or banana bread. Just thaw & bake!

pinch tips: How to Melt and Soften Butter


2/3 c
1 1/2 c
2 large
eggs, separated
2 c
mashed ripe bananas (about 4 medium bananas), use a little less banana for a lighter cake
1 c
3 c
all purpose flour
1 1/4 tsp
baking powder
1 1/4 tsp
baking soda
1/2 tsp
1 pkg
(8 ounces) cream cheese, softened
1/4 c
butter, softened
4 c
powdered sugar, sifted
1 1/2 tsp
vanilla extract
1 pinch

Directions Step-By-Step


Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan.

In a large mixing bowl cream shortening and sugar until light and fluffy. Stir in egg yolks, one at a time. Beat together well. Add bananas and milk and stir just to combine. Set aside, briefly.

In a separate bowl stir together the flour, baking powder, baking soda, and salt. Add this to the creamed mixture and beat for about 2 minutes. now set this aside.
In a clean mixer bowl beat egg whites until soft peaks form.

Gently fold egg whites into cake batter by hand. Pour into prepared pan and bake for 30-35 minutes or until cake passes the toothpick test.Remove from oven and cool completely.

In mixer bowl beat the cream cheese and butter together until well blended and fluffy. Gradually beat in powdered sugar, vanilla, and salt. Beat until smooth. Spread on cooled cake. Store any leftovers in refrigerator.

About this Recipe

Course/Dish: Cakes

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Marie Nachman pottergal
Sep 2, 2012
Not bad. A little heavy, but that might be because I used too many bananas! I added a splash of vanilla. Can't imagine cake without vanilla in it, unless it is chocolate!
Marie Nachman pottergal
Sep 2, 2012
I tried this recipe and say it's Family Tested & Approved!
Kathie Carr kathiecc
Sep 2, 2012
Yes, Marie, extra bananas makes a heavier cake, but so good. I add vanilla, aso, but the recipes I got from Gram had none in it.
kate ramirez beautifulcookinggirl
Dec 3, 2012
i love this recipe and i will use it for my sisters birthday in 2 weeks thank you
Brad Brewer bradthebaker
Feb 27, 2013
This was really good, I used a peanut butter icing on it and worked out well...1/2 cup butter, 1 cup peanut butter, 4 cups powdered sugar, 1/3 cup plus a little more of cream..
Kathie Carr kathiecc
Mar 2, 2013
Thanks for the frosting recipe. It sounds great with this cake.
Brenda Gordon beetlemom
Jul 31, 2013
I made this last night, used just two bananas since that's all I had that were extra ripe. Also added 1/4 teaspoon cinnamon and about 1/8 teaspoon nutmeg, didn't think to add vanilla. My kids love the cake!

I used a caramel glaze recipe instead of cream cheese.

First time user of sight, great recipe, I think I'll be using more!
Nov 12, 2013 - Bea L. shared this recipe with discussion groups: What's Cookin' Today? CHATTERBOX JUST CAKES
Sue Ostrander smosphotos
May 25, 2014
This cake was a hit with the family. I made cupcakes and used a cream cheese frosting. I knew they tasted good just from the batter but didn't raise at all during the baking process. Not sure if it had something to do with measuring the cake flour after I sifted it. Something I don't normally do but was reading the box and it said to do that for best results. Or, my baking powder wasn't effective. Anyways it's a great recipe and thanks for sharing. If anyone has any idea's about the raising issue please let me know.
Kaylin Darby Kaylin_Hypolite
Jul 20, 2015
I gave this recipe a 5-star rating.
Becky Scott bscottfamily
Sep 22, 2015
I gave this recipe a 5-star rating.