Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

Introduction

This Classic Banana Walnut Cake with Cream Cheese Frosting is a deliciously moist and flavorful dessert that brings together ripe bananas, crunchy toasted walnuts, and a smooth, tangy frosting. Perfect for any occasion, it’s easy to make and always a crowd-pleaser.

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 allowing an overhang for easy 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, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in the vanilla extract.
5. Step 5: Mash the ripe bananas with a fork until mostly liquid with some lumps remain. Whisk the mashed bananas and buttermilk into the wet ingredients.
6. Step 6: Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until no dry streaks remain, being careful not to overmix.
7. Step 7: Fold in the toasted walnuts.
8. Step 8: Pour the batter evenly into the prepared pan and 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: Allow the cake to cool completely in the pan on a wire rack, at least 30 minutes, before removing and frosting.
10. Step 10: For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt, beating until light and fluffy. Spread over the cooled cake.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Substitute walnuts with pecans or skip nuts for a nut-free version.
• Toast the nuts ahead of time to enhance their flavor and crunch.
• Chill the cream cheese frosting slightly before spreading if it feels too soft.
• For a healthier option, swap half the oil for unsweetened applesauce.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without nuts?

Yes, you can omit the walnuts entirely or replace them with seeds if you prefer. The cake will still be moist and flavorful.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. Avoid baking too long to keep it moist.