Classic Banana Walnut Cake with Cream Cheese Frosting Recipe
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.
- 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
