Introduction

This classic banana walnut cake is moist, flavorful, and packed with the natural sweetness of ripe bananas and toasted walnuts. Topped with a smooth cream cheese frosting, it makes a perfect treat for any occasion, from afternoon tea to a special dessert.

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 (for frosting)
Pinch of salt (for frosting)

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, combine the vegetable oil, granulated sugar, and brown sugar, whisking until well mixed.
Step 5: Add the eggs one at a time to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Step 6: In a separate small bowl, mash the ripe bananas until mostly liquid with a few lumps. Whisk the mashed bananas and buttermilk into the wet ingredients.
Step 7: Gradually pour the dry ingredients into the wet ingredients and fold using a spatula just until no dry streaks remain. Avoid overmixing.
Step 8: Gently fold in the toasted walnuts.
Step 9: Pour the batter into the prepared pan and spread 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 10: Allow the cake to cool completely in the pan on a wire rack for at least 30 minutes before removing or frosting.
Step 11: To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy and spreadable.
Step 12: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moistness in the cake.
For extra flavor, try adding a handful of mini chocolate chips or shredded coconut to the batter.
If buttermilk is unavailable, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before use.
Toast walnuts carefully to avoid burning, as this enhances their flavor without making them bitter.

Storage

Store the banana walnut cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrapped tightly with plastic wrap. Before serving, let the cake come to room temperature or warm individual slices slightly in the microwave for about 10 seconds to enhance softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas that have been thawed and drained well. They work just as well and are actually excellent for baking when very ripe.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick in the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. If batter sticks to it, bake for a few more minutes and test again.

Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for any occasion. Made with ripe bananas, toasted walnuts, and a hint of cinnamon, this cake is topped with a luscious cream cheese frosting that adds a rich and tangy finish. Easy to prepare and baked to perfection, it’s a timeless treat loved by all.

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

Ingredients

Scale

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

Pre-heat & Prepare: 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.
Toast Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes, shaking the pan frequently until they become fragrant. Remove and set aside to cool.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
Mix Wet Ingredients: In a large bowl, whisk the vegetable oil with granulated and brown sugars until fully combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Mash Bananas & Add Buttermilk: In a separate small bowl, mash the very ripe bananas with a fork until mostly liquid with a few small lumps. Whisk mashed bananas and buttermilk into the wet ingredients bowl.
Combine Wet & Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Using a spatula, fold them together gently until no dry streaks remain. Avoid overmixing to keep the cake tender.
Add Walnuts: Gently fold the cooled toasted walnuts into the batter.
Bake the Cake: Pour the batter evenly into your prepared pan. 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.
Cool Completely: Allow the cake to cool in the pan on a wire rack for at least 30 minutes. The cake must be completely cool before frosting.
Prepare Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add powdered sugar while continuing to beat, then stir in vanilla extract and a pinch of salt. Beat until well combined and creamy.
Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.

Notes

Toast the walnuts to enhance their flavor and crunch in the cake.
Use very ripe bananas for the best natural sweetness and moisture.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
You can substitute buttermilk with plain yogurt mixed with a teaspoon of lemon juice if needed.
Store the cake covered in the refrigerator for up to 3 days for best freshness.

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