Description
Whip up this banana walnut cake when ripe bananas are begging to become something special, and your kitchen will smell like pure comfort. Moist crumbs studded with crunchy walnuts make this simple dessert a total crowd-pleaser that disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 ⅓ cups mashed bananas
- 3 large eggs
- 10 tablespoons unsalted butter
- 1 cup sour cream
- ¾ cup California walnuts
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup whole milk
Seasonings and Leavening:
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 8 ounces cream cheese
- 1 stick unsalted butter
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- Chopped walnuts
Instructions
- Prepare your kitchen workspace by heating the oven to 350°F and thoroughly coating a 9×13-inch baking pan with butter or cooking spray.
- Combine 3 cups flour, 1½ tsp baking soda, ¼ tsp salt, and ½ tsp cinnamon in a medium mixing bowl, whisking until evenly blended.
- Cream 10 tbsp butter with ½ cup granulated and ½ cup brown sugars using an electric mixer for approximately 3 minutes until light and fluffy.
- Add 1 tsp vanilla extract, then incorporate 3 large eggs one at a time, mixing thoroughly after each addition.
- Lower mixer speed and gradually blend half the dry ingredient mixture into the wet ingredients.
- Fold in 1 ⅓ cups mashed bananas, 1 cup sour cream, and ½ cup whole milk until just combined.
- Gently mix in remaining dry ingredients and ¾ cup chopped walnuts, being careful not to overmix the batter.
- Transfer batter to prepared pan, spreading evenly with a spatula.
- Bake at 350°F for 35 minutes, checking doneness with a toothpick inserted into the center.
- Remove from oven and allow cake to cool completely on a wire rack.
- Beat 8 ounces cream cheese, 1 stick butter, and 2 tsp vanilla until smooth and creamy.
- Gradually add 2 cups sifted powdered sugar, mixing on low speed until frosting reaches desired consistency.
- Spread frosting evenly across cooled cake surface.
- Sprinkle additional chopped walnuts on top for garnish.
- Chill cake for 30 minutes before slicing to ensure clean, neat servings.
Notes
- Ripe bananas are the secret to a super moist cake, so use those with lots of brown spots on the peel.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend that contains xanthan gum.
- Always let your cream cheese and butter sit at room temperature for about 30 minutes before making frosting to ensure a smooth, lump-free texture.
- When folding walnuts into the batter, use a light touch to keep the cake tender and prevent tough spots.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg