Introduction

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist, flavorful treat perfect for any occasion. The blend of ripe bananas and toasted walnuts creates a rich texture, while the creamy frosting adds a luscious finish.

Classic Banana Walnut Cake with Cream Cheese Frosting Recipe - Recipe Image

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
Pinch of salt

Instructions

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.
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.
Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 4: In a large bowl, whisk the vegetable oil with granulated and brown sugars until well combined. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
Step 5: In a separate bowl, mash the ripe bananas with a fork until mostly liquid with small lumps. Whisk the mashed bananas and buttermilk into the wet mixture.
Step 6: Gradually pour the dry ingredients into the wet ingredients and fold together gently with a spatula until no dry streaks remain. Avoid overmixing.
Step 7: Fold in the toasted walnuts carefully.
Step 8: Pour the batter into the prepared pan, spreading evenly. Bake for 35-40 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Step 9: Allow the cake to cool in the pan on a wire rack for at least 30 minutes. Ensure it is completely cool before frosting.
Step 10: For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and pinch of salt, beating until light and fluffy. Spread evenly over the cooled cake.

Tips & Variations

Use very ripe bananas for the best sweetness and moisture in the cake.
Toasting the walnuts enhances their flavor and adds a nice crunch.
For a twist, add a half cup of mini chocolate chips or shredded coconut to the batter before baking.
If you don’t have buttermilk, substitute with regular milk mixed with 1 teaspoon lemon juice or vinegar and let stand for 5 minutes.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, you can let slices come to room temperature or enjoy them chilled. The frosted cake does not freeze well, as the frosting texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately to help with texture.

Can I use regular sugar instead of brown sugar?

You can use all granulated sugar, but brown sugar adds moisture and a subtle caramel flavor that complements the bananas well.

Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

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4.9 from 67 reviews

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for any occasion. Made with ripe bananas, toasted walnuts, and warm cinnamon spices, it is topped with a rich and creamy homemade cream cheese frosting. Easy to prepare and baked to perfection, this cake offers a perfect balance of sweetness and texture.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake 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

Cream Cheese Frosting Ingredients

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

Instructions

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 on the sides to help easily remove the cake once baked.
Toast Walnuts: Heat a dry skillet over medium heat and add the chopped walnuts. Toast them for 3-5 minutes, shaking the pan frequently to prevent burning, until fragrant. Remove from heat and set aside to cool.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and light brown sugar until fully blended. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mash Bananas & Add Buttermilk: In a small bowl, mash the ripe bananas with a fork until mostly liquid with some small lumps remaining. Whisk the mashed bananas and buttermilk into the wet ingredients until combined.
Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Using a spatula, gently fold the mixture together just until no dry flour streaks remain. Avoid overmixing to keep the cake tender.
Add Walnuts: Fold the toasted and cooled walnuts into the batter evenly.
Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack for at least 30 minutes. The cake must be fully cool before frosting to prevent the frosting from melting.
Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar while continuing to beat until the frosting is fluffy. Stir in the vanilla extract and a pinch of salt, mixing until fully incorporated.
Frost the Cake: Once the cake is completely cooled, transfer it to a serving platter if desired. Spread the cream cheese frosting evenly over the top of the cake using a spatula or knife. Slice and serve.

Notes

Use very ripe bananas for the best flavor and moisture in the cake.
To easily remove the cake from the pan, line it with parchment paper with an overhang on two sides.
Do not overmix the batter to avoid a dense cake.
The cake must be completely cool before applying the cream cheese frosting to prevent melting and sliding.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Toast walnuts carefully and watch for burning as they can brown quickly.

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