Description
This Banana Walnut Cream Cake is a comforting classic, rich with ripe bananas, crunchy walnuts, and a dreamy cream cheese frosting. It's super moist, naturally sweet, and incredibly forgiving, making it perfect for both novice bakers and busy parents. It's a hug in cake form and will become a staple in your home.
Ingredients
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 tsp Ground cinnamo
1/2 cup Unsalted butter (softened)
1 cup Granulated sugar
2 large Eggs
1 tsp Vanilla extract
1 1/2 cups Very ripe mashed bananas
1/2 cup Buttermilk
1 cup Chopped walnuts
8 oz Cream cheese (softened)
1/2 cup Unsalted butter (softened)
3–4 cups Powdered sugar (to taste)
1 tsp Vanilla extract
Pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pa
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract
- Add the mashed bananas and buttermilk to the wet ingredients. Mix well
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts. Do not overmix the batter for your Banana Walnut Cream Cake
- Pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clea
- Let the cake cool completely in the pan on a wire rack before frosting. This is crucial for your Banana Walnut Cream Cake
- For the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until creamy. Stir in the vanilla extract and a pinch of salt
- Once the Banana Walnut Cream Cake is completely cool, spread the cream cheese frosting evenly over the top
Notes
Always use overripe bananas with plenty of brown spots for the sweetest, most flavorful cake.
Don't overmix the batter; a gentle hand ensures a tender crumb. Overmixing develops gluten too much.
Chill your cream cheese frosting for 15-20 minutes before spreading for a firmer, easier-to-handle consistency.
Store leftovers covered tightly in the refrigerator for up to 3-4 days.
You can also freeze individual slices for up to 2 months. Wrap slices tightly in plastic wrap, then aluminum foil. Thaw frozen cake overnight in the fridge.
To quickly ripen bananas, bake them on a baking sheet at 300°F (150°C) for 15-30 minutes until skins are black. Let them cool completely before using.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: banana, walnut, cream cake, dessert, cream cheese frosting, family favorite, moist cake, easy cake, comfort food, baking