If you are craving something creamy and comforting, this cake is for you. It is the perfect way to use those overripe bananas on your counter. This Walnut Banana Cream Cake delivers a dense, moist sponge every single time.
You do not need to be a master baker to pull this off. It is simple, reliable, and tastes like a warm hug. This is one of those recipes you will make on repeat for your family.
Why You’ll Make This Again
This cake is the definition of cozy comfort food. It is especially wonderful during the Fall season when you want something hearty. The toasted walnuts add a satisfying crunch to every bite.
The cream cheese frosting is smooth and not too sweet. It balances the rich banana flavor perfectly. You will love how consistently moist the sponge stays for days.
How This Comes Together
This recipe uses a simple two-bowl mixing method. You whisk the dry ingredients and then fold in the wet. There is no fancy equipment required for the batter. Using oil and buttermilk ensures the cake never turns out dry. It is a foolproof process for beginners.
What You’ll Need
Most of these items are likely already in your pantry. Using overripe bananas is the secret to the best flavor.
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed overripe bananas
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract, divided
- 1 cup chopped walnuts, toasted
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, baking soda, and salt.
- In a separate medium bowl, whisk together mashed bananas, eggs, oil, buttermilk, and 1 teaspoon of vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Fold 3/4 cup of the toasted walnuts into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- In a clean bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and the remaining 1 teaspoon of vanilla extract, beating until the frosting is light and fluffy.
- Place one cake layer on a serving plate and spread a layer of frosting over the top.
- Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
- Garnish the top and sides of the cake with the remaining 1/4 cup of toasted walnuts.
- Refrigerate for at least 30 minutes before slicing to allow the cream to set.
How to Serve It
This cake looks beautiful on a glass cake stand. It is perfect for guests during a casual weekend brunch. Serve a thick slice with a hot cup of black coffee. The bitterness of the coffee cuts through the sweet frosting beautifully. It is also a hit at holiday potlucks.
Leftovers & Storage
Because of the cream cheese frosting, you must store this in the fridge. Keep it in an airtight container to prevent drying out. It will stay fresh for 5 days easily. You can also freeze individual slices for a quick treat later. Just wrap them tightly in plastic wrap first. Always let a slice sit at room temperature for 10 minutes before eating.
Make It Even Better (Pro Tips)
- Do not skip toasting the walnuts for the best flavor.
- Avoid overmixing the batter or the cake will be tough.
- Make sure your cream cheese is fully softened to avoid lumps.
- Use bananas with plenty of brown spots for maximum sweetness.
- Chill the cake before slicing to get those clean, sharp edges.
- Grease your pans thoroughly so the layers pop out easily.
- If you are in a rush, use a 9×13 pan instead of layers.
Easy Ways to Change It Up
- Swap the walnuts for pecans if you prefer a buttery nut.
- Add a half cup of chocolate chips for an extra treat.
- Stir in a teaspoon of cinnamon for a warmer spice profile.
- Make it a Summer treat by adding fresh berries on top.
Quick Questions
Can I use frozen bananas?
Yes, you can use frozen bananas for this recipe. Just thaw them completely and drain any excess liquid before mashing. They work perfectly for moisture.
Why is my frosting runny?
Your butter or cream cheese might have been too warm. Try chilling the frosting in the fridge for 20 minutes. Then beat it again until it reaches the right consistency.
Can I make this as cupcakes?
Absolutely, this batter makes excellent cupcakes. Reduce the baking time to about 18-22 minutes. Watch for a golden top and clean toothpick.
I hope this cake becomes a new favorite in your kitchen. It is the perfect excuse to slow down and enjoy a sweet moment. Happy baking!
— Ethan
Walnut Banana Cream Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, baking soda, and salt.
- In a separate medium bowl, whisk together mashed bananas, eggs, oil, buttermilk, and 1 teaspoon of vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Fold 3/4 cup of the toasted walnuts into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- In a clean bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and the remaining 1 teaspoon of vanilla extract, beating until the frosting is light and fluffy.
- Place one cake layer on a serving plate and spread a layer of frosting over the top.
- Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
- Garnish the top and sides of the cake with the remaining 1/4 cup of toasted walnuts.
- Refrigerate for at least 30 minutes before slicing to allow the cream to set.
