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Banana Walnut Cake

Banana Walnut Cake is a ridiculously easy one layer ultra moist cake loaded with flavor and topped with a rich cream cheese frosting.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients

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 eggs
  • 1 1/3 cups (300 grams) mashed bananas, from about 4 medium bananas
  • 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

Instructions

Make the cake:
    Cup of Yum
  1. Preheat the oven to 350°F. Generously grease a 9 by 13-inch baking pan.
  2. In a medium bowl, combine the flour, baking soda, salt, and cinnamon.
  3. In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients then the bananas, sour cream, and milk. Beat in the remaining dry ingredients. Gently stir in the walnuts. Do not overmix.
  4. Pour the batter into the prepared pan and bake for about 35 minutes, or until a cake tester inserted into the center comes out clean. Allow to cool completely. Unfrosted cake can be well wrapped and frozen for up to 2 months. Thaw at room temperature before frosting.
Make the frosting:
  1. In the bowl of an electric mixer, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
  2. Spread the frosting over the cooled cake. Garnish with chopped walnuts. For cleaner cuts, refrigerate for 30 minutes before slicing and serving. Store in the fridge for up to 3 days. Serve at room temperature.