This moist banana walnut cake delivers tender, flavorful crumb packed with overripe bananas and crunchy walnuts, topped with tangy cream cheese frosting. It transforms ripe bananas into a crowd-pleasing dessert perfect for potlucks, birthdays, or coffee breaks with family.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (plus cooling)
Servings: 16 slices
Calories: 350 per slice (approx.)
Why You’ll Love This Recipe
This cake stands out with its unbeatable moisture from four mashed bananas and sour cream, balanced by toasty walnuts for texture. No mixer required, it comes together in one bowl for easy cleanup. Customize with add-ins or frost generously for celebrations. Readers rave about its bakery-style results at home.
- Ultra-moist texture that stays fresh for days.
- Crunchy walnuts cut through banana sweetness.
- Simple pantry staples, beginner-friendly.
- Freezer-friendly for make-ahead baking.
- Tangy frosting elevates it beyond banana bread.
Ingredients
Wet Ingredients
- 1 1/3 cups (about 4 medium) mashed overripe bananas (speckled or black for best flavor)
- 1/2 cup unsalted butter, melted (or vegetable oil for extra moisture)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup sour cream (or full-fat yogurt)
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Add-Ins
- 1 1/2 cups walnuts, roughly chopped and toasted (divided: 1 cup in batter, 1/2 cup for topping)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed)
Pro Tip: Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. This boosts flavor and crunch.
Substitutions Table
How to Make Moist Banana Walnut Cake
- Preheat and Prep: Set oven to 350°F (175°C). Grease and flour a 9×13-inch metal baking pan (avoid glass for even baking). Line with parchment for easy removal.
- Mash Bananas: In a large bowl, mash bananas with a fork until smooth with a few small chunks for texture. Stir in melted butter, sugars, eggs, sour cream, and vanilla until combined.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- Combine: Gradually add dry mix to wet, stirring gently with a spatula until just combined. Avoid overmixing for tender crumb. Fold in 1 cup toasted walnuts.
- Bake: Pour batter into pan and smooth top. Sprinkle remaining 1/2 cup walnuts on top. Bake 35-45 minutes, until toothpick inserted in center comes out clean or with moist crumbs. Internal temp: 200-210°F. Cool in pan 15 minutes, then on rack.
- Frost: Beat cream cheese and butter until creamy. Add vanilla and powdered sugar 1 cup at a time. Thin with milk if needed. Spread over cooled cake. Garnish with extra walnuts.
Yield: One 9×13 cake, 16 generous slices.
Cream Cheese Frosting
This tangy frosting pairs perfectly with banana sweetness. Beat on medium speed:
- Cream cheese and butter: 2 minutes.
- Vanilla and sugar: Gradually until fluffy.
- Milk: For spreadable consistency.
Chill 10 minutes before spreading. Stores 1 week in fridge.
Expert Tips for Success
- Use very ripe bananas for natural sweetness and moisture. Freeze extras peeled for next time.
- Room temperature eggs and sour cream blend smoothly, preventing lumps.
- Spoon and level flour; packing makes dense cake.
- No overmixing: Stir until flour disappears to keep it light.
- Check early at high altitude: Reduce baking powder by 1/4 tsp, add extra banana.
- Toothpick test: Moist crumbs mean done; batter streaks mean more time.
Recipe Variations
Endless ways to tweak this favorite.
- Muffins: Fill liners 3/4 full, bake 20-25 minutes at 350°F. Yields 18-24.
- Layer Cake: Divide into 2 greased 9-inch rounds, bake 25-30 minutes. Frost between layers.
- Chocolate Chip Version: Swap half walnuts for semi-sweet chips.
- Eggless: Use 2 flax eggs (2 tbsp flax + 5 tbsp water) and extra yogurt.
- Vegan: Plant-based sour cream, butter, and egg sub; almond milk in frosting.
Storage and Freezing
Keep your cake fresh longer.
- Room Temperature: Cover tightly up to 2 days.
- Refrigerator: Frosted up to 5 days in airtight container. Bring to room temp before serving.
- Freezer: Unfrosted cake or slices, wrapped well, up to 2 months. Thaw overnight, then frost. Microwave slice 15 seconds for warm treat.
Reheating Tip: Toast slices with a pat of butter for breakfast bliss.
Nutrition Information (Per Slice, Approx.)
Estimates based on 16 servings; varies by brands.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18g |
| Carbs | 45g |
| Protein | 5g |
| Sugar | 30g |
Serving Suggestions
Slice for potlucks or enjoy casually.
- Warm with vanilla ice cream and caramel drizzle for dessert.
- Breakfast: Toast slice, spread with peanut butter.
- Pair with coffee or tea; add whipped cream for brunch.
- Potluck star: Cut into squares, dust with powdered sugar.
Frequently Asked Questions
How ripe should bananas be for moist banana walnut cake?
Very ripe, with brown spots or black peels. They mash easiest and pack max sweetness/moisture.
Can I use oil instead of butter?
Yes, swap 1:1 for even moister cake that stays soft longer.
Why did my batter look curdled?
Normal from cold sour cream meeting butter. It bakes smooth.
Nut-free version?
Replace walnuts with oats, raisins, or chocolate chips for similar texture.
Gluten-free?
Use 1:1 gluten-free flour blend. Add 1/4 tsp xanthan gum if not included.
High altitude adjustments?
Increase flour by 2 tbsp, reduce sugar by 2 tbsp, bake at 375°F.
Can I make ahead?
Yes, bake unfrosted cake up to 2 days early; frost day-of. Or freeze.
Double the recipe?
Use two 9×13 pans or three 8-inch rounds. Don’t overcrowd one pan.
Vs banana bread?
This cake rises taller, sweeter, and frosts beautifully for special occasions.
Store-bought frosting okay?
Sure, but homemade takes 5 minutes and tastes fresher.
This moist banana walnut cake turns everyday ripe bananas into a moist, nutty delight everyone loves. Print the recipe card, pin for later, or share your tweaks in the comments. Try my banana muffins next!
PrintMoist Banana Walnut Cake Recipe (Easy Cream Cheese Frosting)
Ultra-moist Banana Walnut Cake with cream cheese frosting delivers perfect crunch from toasted walnuts and max flavor from overripe bananas. This easy recipe serves 12-16, freezes beautifully, and turns ripe banana bounty into bakery perfection.
- Prep Time: PT20M
- Cook Time: PT35M
- Total Time: PT3H
- Yield: 12–16 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
4 large overripe bananas (about 1 1/2 cups mashed)
3 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream, room temperature
1/2 cup buttermilk, room temperature
1 cup walnuts, chopped and toasted
For the Cream Cheese Frosting:
8 ounces full-fat cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt
1/2 cup chopped toasted walnuts, for garnish
Instructions
1. Preheat and Prep: Set oven to 350°F (177°C). Grease a 9×13-inch pan, or two 8-inch round pans for layers, or a bundt pan. Line with parchment for easy release.
2. Mash Bananas: Peel and mash bananas with a fork until smooth with some chunks for texture. Set aside.
3. Mix Dry Ingredients: Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
4. Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar on medium-high until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
5. Combine Wet and Dry: Add mashed bananas to the butter mixture. On low speed, alternate adding dry ingredients and sour cream/buttermilk (start and end with dry). Mix just until combined, about 30 seconds. Fold in chopped walnuts gently to avoid toughness.
6. Bake: Pour batter evenly into pan(s). For 9×13, bake 35-40 minutes; 8-inch layers 25-30 minutes; bundt 50-60 minutes. Toothpick in center should come out clean or with moist crumbs. Cool in pan 10 minutes, then fully on wire rack.
7. Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat on high until fluffy, 2 minutes.
8. Frost and Serve: For sheet cake, spread frosting evenly and sprinkle walnuts. For layers, level cakes, add crumb coat, chill 30 minutes, then frost fully. Garnish with walnuts.
Notes
Pro Baking Tips:
– Weigh flour (360g) for precision; too much dries it out.
– Don’t overmix batter; gluten makes it tough.
– Test ripeness: Bananas should smell sweet and yield to gentle pressure.
– For extra moisture, tent foil loosely after 25 minutes if tops brown fast.
Storage: Room temp 2 days covered, fridge 5 days, freeze unfrosted 2 months.
Variations: Layer (2×8″ pans), gluten-free (1:1 flour), nut-free (choc chips), bundt, cupcakes.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
