Irresistible Banana Walnut Cake Recipe
Banana Walnut Cake is a ridiculously simple, flavorful one-layer cake topped with a luscious cream cheese icing.
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Servings: 12
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Cake Pan
- Oven
Ingredients
- 3 cups all-purpose flour
- 1½ tsp baking soda
- 1/4 tsp Salt
- 1/2 tsp Ground cinnamon
- 10 tbsp unsalted butter, at cool room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/3 cups mashed bananas, from about 4 medium bananas
- 1 cup sour cream
- 1/2 cup whole milk
- 3/4 cup California walnuts, chopped
For the frosting:
- 8 ounces cream cheese, at cool room temperature
- 1 stick unsalted butter, at cool room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar, sifted
- Chopped walnuts, for garnish
Instructions
- Preheat your oven to 350°F. Grease a 9 by 13-inch baking pan really well.
- In a medium bowl, mix together flour, baking soda, salt, and cinnamon.
- Using an electric mixer, beat butter and sugars until fluffy (about 3 minutes). Add vanilla, then eggs one by one.
- On low speed, mix in half of the dry ingredients. Then add mashed bananas, sour cream, and milk. Add the rest of the dry mix. Gently fold in walnuts—don't overmix.
- Pour the batter into the pan. Bake for around 35 minutes or until a toothpick comes out clean from the center. Let it cool completely. You can freeze the unfrosted cake for up to 2 months and thaw before frosting.
For the Frosting:
- In a clean electric mixer bowl, beat cream cheese, butter, and vanilla until smooth and creamy.
- Gradually add powdered sugar on low speed until fluffy.
- Spread the frosting over the cooled cake. Sprinkle chopped walnuts on top.
- For cleaner slices, refrigerate the cake for 30 minutes before cutting. Store leftovers in the fridge for up to 3 days. Enjoy your cake at room temperature!