Banana Walnut Cake is a ridiculously easy one layer ultra moist cake loaded with flavor and topped with a rich cream cheese frosting.
Recipe byTessa Arias
For the cake:
3cups(372 grams) all-purpose flour
1 1/2teaspoonsbaking soda
10tablespoons(142 grams) unsalted butter, at room temperature
1/2cup(100 grams) granulated sugar
1/2cup(100 grams) light brown sugar
1 1/3cups(300 grams) mashed bananas, from about 4 medium bananas
1cup(227 grams) sour cream
3/4cup(106 grams) chopped California walnuts
For the frosting:
8ounces(227 grams) cream cheese, at room temperature
1stick (113 grams) unsalted butter
2cups(250 grams) powdered sugar, sifted
Chopped walnuts, for garnish
Make the cake:
Preheat the oven to 350°F. Generously grease a 9 by 13-inch baking pan.
In a medium bowl, combine the flour, baking soda, salt, and cinnamon.
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.
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:
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.
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.
Banana Walnut Cake https://handletheheat.com/banana-walnut-cake/ August 17, 2017