Description
This moist and tender Banana Walnut Cake features ripe bananas, cinnamon, and toasted walnuts, layered with a tangy and creamy cream cheese frosting. Perfect for celebrations, family dinners, or a cozy dessert alongside tea, this cake balances rich flavors and a soft crumb for a truly delightful treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 1⅓ cups mashed ripe banana (about 4 brown, speckled, over-ripe bananas)
- ⅔ cup melted butter (salted or unsalted)
- 2 large eggs (room-temperature)
- 1¼ cups packed light brown sugar
- 1 cup whole milk (room-temperature)
- 2 teaspoons vanilla extract
Add-ins
- 1 cup chopped walnuts (lightly toasted, optional garnish more walnuts)
Cream Cheese Frosting
- 1 (8.8 oz/250g) block cream cheese (room-temperature)
- ½ cup salted butter (or unsalted butter + ⅛ teaspoon salt, room-temperature)
- 1 teaspoon vanilla extract
- 3 to 3½ cups powdered sugar (sifted or whisked to remove clumps)
Instructions
- Preheat: Preheat your oven to 350°F (177°C) to ensure it's ready for baking the cakes evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cinnamon, baking powder, and salt, stirring until well mixed to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In a separate medium bowl, blend the mashed ripe bananas, melted butter, eggs, light brown sugar, milk, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients, gently stirring until just combined with faint streaks of flour remaining, then fold in chopped walnuts carefully to avoid overmixing and keep the batter light.
- Bake: Divide the batter evenly between two 8-inch (20 cm) round cake pans lined with parchment paper. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 15 minutes before transferring to a wire rack to cool completely.
- Make Frosting: Beat together cream cheese and butter in a stand mixer or with electric beaters until smooth. Add vanilla extract and gradually mix in powdered sugar, starting with 3 cups and adding more to reach desired sweetness and consistency. Mix on low speed until fully incorporated.
- Assemble: Place one cake layer on your serving plate and spread an even layer of cream cheese frosting on top. Add the second layer and frost the top and sides evenly. Garnish with additional toasted walnuts if desired.
Notes
- Bananas: Use brown, speckled, over-ripe bananas for maximum flavor and moisture. If frozen, thaw to room temperature before mashing.
- Butter: Either salted or unsalted butter works well for the cake; use what you have on hand.
- Milk: Whole milk is recommended for richness; 2% milk can be substituted if needed.
- Walnuts: Toast walnuts lightly in the oven for 5-10 minutes until pale golden and fragrant for enhanced flavor. Cool completely before adding to batter.
- Powdered Sugar: Sift or whisk to break up clumps before blending into frosting, and add slowly to control sweetness and texture.
- Lining Pans: Lining cake pans with parchment paper helps create a tender crust and prevents sticking. Cut circles and strips to fit bottom and sides, securing with butter or water.
- Baking Accuracy: For best results, measure ingredients by weight using a scale instead of volume.
- Storage: Refrigerate covered for 4-5 days or freeze cake layers wrapped in plastic and placed in freezer bags. Frosting can be frozen separately. For freezing iced cake, wrap slices individually and store airtight for up to 3 months.
