Banana Walnut Cake with Cream Cheese Frosting Recipe
Introduction
This Banana Walnut Cake is a moist and flavorful treat packed with ripe bananas and crunchy walnuts. Topped with a creamy cream cheese frosting, it’s perfect for any occasion from casual snacks to special celebrations.
Ingredients
- 3 cups (372 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/3 cups (300 grams) mashed bananas (about 4 medium bananas)
- 1 cup (227 grams) sour cream
- 1/2 cup whole milk
- 3/4 cup (106 grams) California walnuts, chopped
- 8 ounces (227 grams) cream cheese, at cool room temperature
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 grams) powdered sugar, sifted
- Chopped walnuts, for garnish
Instructions
- Step 1: Preheat the oven to 350°F. Generously grease a 9 by 13-inch baking pan.
- Step 2: In a medium bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.
- Step 3: In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla extract, then add eggs one at a time, beating well after each.
- Step 4: On low speed, beat in half of the dry ingredients, followed by the mashed bananas, sour cream, and milk. Then beat in the remaining dry ingredients. Gently fold in the chopped walnuts. Avoid overmixing.
- Step 5: Pour the batter into the prepared pan. Bake for about 35 minutes, or until a cake tester inserted in the center comes out clean. Let cool completely before frosting. You can wrap and freeze the unfrosted cake for up to 2 months; thaw at room temperature before frosting.
- Step 6: To make the frosting, beat the cream cheese, butter, and vanilla extract in the mixer on medium-high speed until very light and smooth. Gradually add the sifted powdered sugar on low speed, then beat until fluffy.
- Step 7: Spread the frosting evenly over the cooled cake. Garnish with chopped walnuts. For cleaner slices, refrigerate the cake for 30 minutes before cutting.
Tips & Variations
- For extra moisture, use very ripe bananas with plenty of brown spots. You can substitute sour cream with Greek yogurt for a tangier flavor.
- Chop walnuts roughly to keep a nice crunchy texture throughout the cake.
- If you prefer, add a pinch of nutmeg or replace walnuts with pecans for a different nutty note.
- To make mini cakes or muffins, adjust baking time accordingly, usually 18–22 minutes for muffins.
Storage
Store the frosted cake in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. The unfrosted cake can be wrapped tightly and frozen for up to 2 months; thaw completely before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this cake?
Yes, thaw and drain excess liquid from frozen bananas before mashing. This will help keep the batter from becoming too watery.
Is it necessary to use both sour cream and milk?
Both ingredients contribute to the cake’s moistness and tenderness. You can substitute milk with buttermilk or increase sour cream slightly if desired, but keep the total liquid amount consistent.
PrintBanana Walnut Cake with Cream Cheese Frosting Recipe
This moist and flavorful Banana Walnut Cake combines ripe bananas and crunchy walnuts to create a delightful dessert perfect for any occasion. The cake is rich yet tender, enhanced by a smooth cream cheese frosting and garnished with chopped walnuts, offering a perfect balance of sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 3 cups (372 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/3 cups (300 grams) mashed bananas (about 4 medium bananas)
- 1 cup (227 grams) sour cream
- 1/2 cup whole milk
- 3/4 cup (106 grams) California walnuts, chopped
Frosting:
- 8 ounces (227 grams) cream cheese, at cool room temperature
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 grams) powdered sugar, sifted
- Chopped walnuts, for garnish
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) and generously grease a 9 by 13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until well combined.
- Cream butter and sugars: In the bowl of an electric mixer, beat the unsalted butter with both granulated and light brown sugars on medium-high speed until the mixture is light and fluffy, approximately 3 minutes.
- Add vanilla and eggs: Incorporate the vanilla extract, then add the eggs one at a time, beating well after each addition.
- Combine ingredients: On low speed, beat in half of the dry ingredients, followed by the mashed bananas, sour cream, and whole milk. Then add the remaining dry ingredients and mix gently. Avoid overmixing to keep the cake tender.
- Fold in walnuts: Using a spatula, gently fold the chopped California walnuts into the batter until evenly distributed.
- Bake the cake: Pour the batter into the prepared baking pan, smoothing the surface. Bake in the preheated oven for about 35 minutes or until a cake tester inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan. Unfrosted cake can be wrapped tightly and frozen for up to 2 months; thaw at room temperature before frosting.
- Make the frosting: In the electric mixer bowl, beat the cream cheese, unsalted butter, and vanilla extract on medium-high speed until very light, creamy, and smooth.
- Add powdered sugar: Gradually add sifted powdered sugar on low speed and beat until the frosting is fluffy and well combined.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake surface. Garnish the top with additional chopped walnuts for extra texture and appeal.
- Chill and serve: For cleaner slices, refrigerate the frosted cake for about 30 minutes before cutting. Store leftovers in the refrigerator for up to 3 days and serve at room temperature.
Notes
- Make sure bananas are ripe for the best flavor and moisture.
- Do not overmix the batter once dry ingredients and wet ingredients are combined to maintain a tender crumb.
- The cake can be frozen unfrosted for up to 2 months; frost after thawing.
- Use cooled room temperature butter and cream cheese to achieve the best frosting texture.
- For a more pronounced walnut flavor, consider toasting the walnuts lightly before adding.
Keywords: banana cake, walnut cake, cream cheese frosting, easy dessert, homemade cake, moist banana cake
