Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

Introduction

This classic Banana Walnut Cake with Cream Cheese Frosting is a moist, flavorful treat perfect for any occasion. The combination of ripe bananas, toasted walnuts, and rich cream cheese frosting creates a deliciously comforting 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 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 until mostly liquid with some small lumps. 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 just until no dry streaks remain—do not overmix.
7. Step 7: Fold in the toasted walnuts carefully.
8. Step 8: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes until a skewer inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool completely in the pan on a wire rack for at least 30 minutes before removing or frosting.
10. Step 10: To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until creamy and spreadable.
11. Step 11: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Tips & Variations

• For extra flavor, add a teaspoon of freshly grated lemon zest to the batter.
• Swap walnuts for pecans if preferred, or omit nuts altogether for a nut-free version.
• Ensure the cake is completely cool before frosting to prevent the frosting from melting.
• Use overripe bananas with brown spots for the best sweetness and moisture.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor. You can also freeze the unfrosted cake wrapped tightly for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with one tablespoon of lemon juice or vinegar per 0.5 cup to mimic buttermilk’s acidity.

How do I know when the cake is fully baked?

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