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Banana Walnut Cake with Cream Cheese Frosting Recipe

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★★★★★

5 from 136 reviews

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.

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

  1. Prepare the pan: Preheat your oven to 350°F (175°C) and generously grease a 9 by 13-inch baking pan to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until well combined.
  3. 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.
  4. Add vanilla and eggs: Incorporate the vanilla extract, then add the eggs one at a time, beating well after each addition.
  5. 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.
  6. Fold in walnuts: Using a spatula, gently fold the chopped California walnuts into the batter until evenly distributed.
  7. 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.
  8. 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.
  9. 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.
  10. Add powdered sugar: Gradually add sifted powdered sugar on low speed and beat until the frosting is fluffy and well combined.
  11. 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.
  12. 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

Find it online: https://kitchenbyclara.com/banana-walnut-cake-with-cream-cheese-frosting-recipe/