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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 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yields: 12 servings
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 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) chopped California walnuts
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter
- 2 teaspoons vanilla extract
- 2 cups (250 grams) powdered sugar, sifted
- Chopped walnuts, for garnish
Directions
Make the cake:
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Preheat the oven to 350°F. Generously grease a 9 by 13-inch baking pan.
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In a medium bowl, combine the flour, baking soda, salt, and cinnamon.
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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.
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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:
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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.
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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.