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slices of easy banana walnut cake, ready to serve
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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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Author Tessa Arias

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:

  • 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. Do not overmix.
  • 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.