Park Slope Recipes by Tiny New York Kitchen: Victoria's Banana Cake

If you're bananas for banana, then this is your recipe!

Victoria's Banana Cake

I like making this cake when I have those leftover overripe bananas. If you like the taste of banana then you’ll love this cake!


  • 1/2 Cup Butter
  • 1 Cup Mashed Banana
  • 1 Cup Buttermilk or Sour Milk
  • 4 Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Rum
  • 2 Cups Brown Sugar
  • 2 1/2 Cups Unbleached Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt



Preheat your oven to 350° F. In a large-sized bowl mix together the first seven ingredients. Mix well. You will love the smell. 

Next, mix the flour, baking powder, baking soda and salt in a medium size bowl.  Add the flour mixture to the sugar mixture. Stir. Grease and flour two round metal cake pans. Pour the batter into the prepared pans and bake for 30 minutes until golden brown.

Remove from the oven and let cool until the cakes are completely cool.  Remove from the pans and place the bottom layer onto a cake plate. Frost the top of the bottom layer of the cake with cream cheese frosting. Place the second cake on top of the frosted bottom layer.  Finish by frosting the top and sides. Serves 8 people. 

**To Make Sour Milk: Mix 3/4 Cup milk and 1/4 Cup lemon juice.  Let sit for about 5 minutes before using.

Cream Cheese Frosting


  • 1 Package Cream Cheese
  • 1/2 Cup Butter
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Lemon Juice
  • 2 Cups Powdered Sugar



Let the cream cheese and butter sit in a bowl at room temperature for about an hour or until softened. Then beat with a mixer. Add the lemon juice and vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.

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