Introduction

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist, flavorful treat perfect for any occasion. Ripe bananas and toasted walnuts create a wonderful texture, while the creamy frosting adds a luscious finishing touch.

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 ground cinnamon.
Step 4: In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5: Mash the very ripe bananas in a small bowl until mostly liquid with a few small lumps. Whisk the mashed bananas and buttermilk into the wet mixture.
Step 6: Pour the dry ingredients into the wet ingredients and gently fold together with a spatula until no dry streaks remain. Avoid overmixing.
Step 7: Fold in the toasted walnuts carefully.
Step 8: Pour the batter evenly into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Step 9: Allow the cake to cool completely in the pan on a wire rack for at least 30 minutes before removing or frosting.
Step 10: To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla extract and a pinch of salt, mixing until creamy.
Step 11: Spread the frosting evenly over the cooled cake, slice, and serve.

Tips & Variations

For extra moisture, substitute half the vegetable oil with melted butter.
Use dark brown sugar for a richer flavor in the cake.
Swap out walnuts for pecans or almonds if preferred.
Add a handful of chocolate chips to the batter for a sweet twist.
Ensure bananas are very ripe for maximum sweetness and moisture.

Storage

Store the banana walnut cake covered in the refrigerator for up to 4 days. Keep it in an airtight container to maintain freshness. Before serving, bring the cake to room temperature for the best flavor. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil, thaw in the refrigerator overnight, and allow to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 0.5 cup to mimic buttermilk’s acidity, which helps tenderize the cake.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. It’s done when it comes out clean or with a few moist crumbs attached, but no wet batter.

Classic Banana Walnut Cake with Cream Cheese Frosting Recipe

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4.5 from 105 reviews

This Classic Banana Walnut Cake with Cream Cheese Frosting is a moist, flavorful dessert featuring ripe bananas and toasted walnuts, topped with a rich and creamy frosting. Perfect for any occasion, this cake combines the warm spices of cinnamon with a tender crumb, enhanced by the crunch of toasted walnuts and the smooth sweetness of cream cheese icing.

Author: Marco
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the 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

For the 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 & Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper with an overhang for easy cake removal.
Toast Walnuts: Place chopped walnuts in a dry skillet over medium heat and toast for 3-5 minutes, shaking frequently until fragrant. Remove from heat and set aside to cool.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
Mix Wet Ingredients: In a large bowl, whisk vegetable oil with granulated and brown sugars until homogeneous. Add eggs one at a time, whisking thoroughly after each addition, then mix in vanilla extract.
Mash & Add Bananas: In a small bowl, mash the ripe bananas until mostly liquid but with some small lumps remaining. Whisk the mashed bananas and buttermilk into the wet mixture until combined.
Combine Wet and Dry: Pour the dry ingredients into the wet bowl and fold gently with a spatula until just combined with no dry streaks, taking care not to overmix to keep the cake tender.
Add Walnuts: Fold the toasted walnuts gently into the batter to distribute evenly without overworking the batter.
Bake: Pour the batter into the prepared pan, spreading evenly, and bake in the preheated oven for 35-40 minutes or until a 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. Then remove from the pan and ensure the cake is completely cool before frosting.
Make the Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating continuously until light and fluffy. Blend in vanilla extract and a pinch of salt. Spread evenly over the cooled cake.

Notes

To toast walnuts, keep the heat at medium to avoid burning; stir or shake frequently for even toasting.
Use very ripe bananas for the best sweetness and moistness in the cake.
Do not overmix the batter to prevent a dense cake.
Ensure the cake is fully cooled before applying frosting to avoid melting.
The cake can be stored covered in the refrigerator for up to 4 days.
For a nut-free version, omit the walnuts and replace with an equal amount of chocolate chips or dried fruit if desired.

Keywords: banana cake, walnut cake, cream cheese frosting, classic banana cake, moist banana cake, toasted walnuts, cinnamon banana cake