Recipe For Banana Walnut Cake

Tessa's Recipe Rundown...

Taste: There's a few flavor-boosting ingredients, like brown sugar, sour cream, cinnamon, and walnuts that really help take this easy cake to a new level of deliciousness.
Texture: The cake is moist and tender without being too delicate to frost and serve easily.
Ease: Super quick and easy. Short amount of prep time and no special equipment or skills required.
Pros: Fun combination of banana bread and cake that I think will become a go-to recipe.
Cons: None that I can think of!
Would I make this again? Absolutely.

banana walnut cake bar recipe

Wether it's in cake, bread, cupcakes, or muffins, I just love baking with bananas. Most of the time, I actually hope my bananas will go ripe before we can eat them!

As a kid I didn't like nuts very much. I would turn my head to brownies or cookies made with nuts. It wasn't until I tasted a slice of banana bread made with walnuts that I was truly converted. Now the combination, plus just a hint of cinnamon, is the epitome of comfort food in my mind.

Cream cheese frosting on banana walnut cake

The cake itself is tall, moist, but sturdy enough to handle the thick cream cheese frosting. It's the perfect way to use up any overripe bananas, and is ridiculously easy. No layers, no assembly, no special equipment. It's also easy to transport and serve, so this would be perfect for a pot luck, party, picnic, or housewarming treat.

Of course, what banana cake would be complete without the crunchy earthy bite of California Walnuts?

Banana Walnut Sheet cake

I had to top this cake with a layer of rich and tangy cream cheese frosting. Because what's cake without homemade frosting?! But feel free to use any frosting you want, or none at all if you want to make this a little less sweet. Personally, I think chocolate frosting would taste delicious too!

Banana Walnut Cake is a ridiculously easy one layer ultra moist banana cake loaded with flavor and topped with a rich cream cheese frosting.

If you make and enjoy this Banana Walnut Cake recipe, snap a picture and share it on Instagram, tagging #handletheheat!

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 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) chopped California walnuts

For the frosting:

8 ounces (227 grams) cream cheese, at room temperature
1 stick (113 grams) unsalted butter
2 teaspoons vanilla extract
2 cups (250 grams) powdered sugar, sifted
Chopped walnuts, for garnish

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.
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.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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