Banana Walnut Cake Recipe 


The banana walnut cake is ridiculously simple. It has only one layer, is very moist, and is full of flavor. It is topped with a rich cream cheese frosting.



For the cake: – 3 cups (372 grams) all-purpose flour – 1 1/2 teaspoons baking soda – 1/4 teaspoon salt – 1/2 teaspoon ground cinnamon – 10 tablespoons (142 grams) unsalted butter, at cool room temperature – 1/2 cup (100 grams) granulated sugar – 1/2 cup (100 grams) light brown sugar – 1 teaspoon vanilla extract – 3 large egg – 1 1/3 cups (300 grams) mashed bananas, from about 4 medium banana – 1 cup (227 grams) sour cream – 1/2 cup whole milk – 3/4 cup (106 grams) California walnuts, chopped For the frosting: – 8 ounces (227 grams) cream cheese, at cool room temperature – 1 stick (113 grams) unsalted butter, at cool room temperature – 2 teaspoons vanilla extract – 2 cups (250 grams) powdered sugar, sifted – Chopped walnuts, for garnish


Preheat the oven to 350°F. Grease a 9x13 pan.Mix flour, baking soda, salt, and cinnamon in a medium bowl.


Step 1

Electric mixers on medium-high speed beat butter and sugars for 3 minutes until light and fluffy. First add vanilla, then eggs one by one. 


Step 2

Mix half the dry ingredients, then the bananas, sour cream, and milk on low speed. Beat in remaining dry ingredients. Add walnuts gently. Do not overmix.


Step 3

Bake the batter for 35 minutes or until a cake tester inserted into the center comes out clean. Let cool completely. 


Step 4

Unfrosted cake can be frozen for 2 months if wrapped well. Before frosting, thaw at room temp.


Step 5

Mix cream cheese, butter, and vanilla in an electric mixer on medium-high speed until light and creamy. Low-speed beat sugar until fluffy.


Step 6

Frost the cake after cooling. Chop walnuts for garnish. Refrigerate 30 minutes before slicing and serving for cleaner cuts. Keep 3 days in fridge. Serve room-temp.


Step 7

Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe 


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