Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

Introduction

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist and flavorful treat perfect for any occasion. Ripe bananas and toasted walnuts add rich texture, while a smooth cream cheese frosting completes this irresistible dessert.

Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 0.5 cup granulated sugar
• 0.5 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups mashed very ripe bananas (about 3-4 large bananas)
• 0.5 cup buttermilk
• 1 cup chopped toasted walnuts
• 8 oz cream cheese (softened)
• 0.5 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1.5 teaspoons vanilla extract (for frosting)
• Pinch of salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper leaving an overhang for easy cake removal.
2. Step 2: Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant. Set aside to cool.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Step 4: In a large bowl, whisk the vegetable oil with both sugars until combined. Add eggs one at a time, whisking well after each. Stir in the vanilla extract.
5. Step 5: Mash the bananas until mostly liquid with a few lumps remain. Whisk mashed bananas and buttermilk into the wet mixture.
6. Step 6: Fold the dry ingredients into the wet ingredients gently until no dry streaks remain; avoid overmixing.
7. Step 7: Fold in the toasted walnuts carefully.
8. Step 8: Pour batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool in the pan on a wire rack for at least 30 minutes until completely cool before frosting.
10. Step 10: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until creamy.
11. Step 11: Spread the cream cheese frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or cloves to the dry ingredients.
• Use ripe bananas with brown spots for the best sweetness and moisture.
• Swap walnuts for pecans if preferred, or omit nuts for a nut-free version.
• For a lighter frosting, reduce powdered sugar slightly or whip the frosting longer for a fluffier texture.

Storage

Store the banana walnut cake covered in the refrigerator for up to 4 days. Keep it airtight to prevent it from drying out. Allow the cake to come to room temperature before serving, or warm slices slightly in the microwave for 10-15 seconds for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them fully and drain any excess liquid before mashing to avoid extra moisture in the batter.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs but no wet batter.

Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

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4.4 from 145 reviews

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist, flavorful dessert combining the natural sweetness of ripe bananas with crunchy toasted walnuts. A tender, spiced banana cake is baked to perfection and topped with a rich, creamy vanilla-infused cream cheese frosting, making it an irresistible treat for any occasion.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Banana Walnut Cake

• 2 cups all-purpose flour
• 1.5 teaspoons baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 0.5 cup granulated sugar
• 0.5 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups mashed very ripe bananas (about 3–4 large bananas)
• 0.5 cup buttermilk
• 1 cup chopped toasted walnuts

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 0.5 cup unsalted butter, softened
• 4 cups powdered sugar
• 1.5 teaspoons vanilla extract
• Pinch of salt

Instructions

1. Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal of the cake.
2. Toast Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes, shaking the pan frequently until fragrant. Remove from heat and let them cool.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
4. Combine Wet Ingredients: In a large bowl, whisk the vegetable oil with granulated and brown sugars until well blended. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
5. Mash & Add Bananas: In a small bowl, mash the very ripe bananas with a fork until mostly liquid with some lumps remaining. Add the mashed bananas and buttermilk to the wet ingredient mixture and whisk together.
6. Combine Wet & Dry Ingredients: Pour the dry ingredients into the wet ingredients mixture. Using a spatula, gently fold together just until no dry streaks remain—avoid overmixing to keep the cake tender.
7. Add Walnuts: Gently fold the cooled toasted walnuts into the batter ensuring even distribution.
8. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool Cake: Allow the cake to cool in the pan on a wire rack for at least 30 minutes. Once cool to the touch, remove from the pan and let it cool completely before frosting.
10. Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in vanilla extract and a pinch of salt until fully incorporated and fluffy.
11. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula or knife. Slice and serve.

Notes

• Using very ripe bananas is key to maximizing flavor and moisture in this cake.
• Toasting the walnuts enhances their nutty aroma and crunch, but this step is optional.
• Do not overmix the batter after combining wet and dry ingredients to avoid a dense cake.
• Ensure the cake is fully cooled before frosting to prevent the frosting from melting or sliding off.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.

Keywords: banana cake, walnut cake, cream cheese frosting, banana walnut cake, classic banana cake, moist banana cake, homemade banana cake