Big Banana Cake

A recipe by Baking with Dorie

Bananas & Cake - the perfect match

Our 14th recipe from Baking with Dorie is found on page 92; A Big Banana Cake. This cake is definitely a celebration cake, time and effort is necessary, for this lovely dessert.


  • the key to any good banana baked good, is the banana of course! For this recipe your bananas should be overripe.
  • I mash the bananas in my mixer– the same mixer I use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl.
  • I was not a fan of the flour in this recipe, I would recommend changing to 3 cups/390 grams cake flour instead of all- purpose and whole-wheat
  • I would also add 2 teaspoons/10 grams baking powder
  • I added 1 tablespoon/15ml of dark rum

Cake Pans

  • below link shows how to cut the perfect size parchment for your cake pans
  • parchment paper will always be your best friend when baking
  • I spray pan with Baking Pam spray and then add parchment (keeps parchment in place)
  • I melt a small amount of butter and apply to pan with a pastry brush
  • add 1-2 tablespoons of flour after buttering,spin, rotate and tap the pan for even coverage. Tab out any excess flour over the compost

A Tiered Cake

  • I decided to only do a 2 layer cake instead of 3
  • whatever you decide, if you want your cake layers to be even, I suggest weighing each pan/batter




The Icing on the Cake

  • Please do not follow instructions on recipe- view both videos for clear concise instructions

The Results

My rating on this cake recipe is 3.5 out of 5 and the icing recipe 5 out of 5. I found the cake too dense for my liking. (use above ingredient changes to improve cake)

The icing on the other hand was amazing! I added salted caramel and chopped pecans to decorate my cake. I Wish I would have used real caramel instead of candy melts. It would have tasted better and been easier to cut. 

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