Why You’ll Love Banana Walnut Cake Recipe
This cake is soft, tender, and packed with real mashed banana flavor.
The Greek yogurt helps keep the crumb moist without making the cake heavy.
Walnuts add a delicious nutty crunch that balances the sweetness.
The cream cheese frosting makes the cake feel extra special and bakery-worthy.
It serves 12, making it perfect for sharing with family or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 ¾ cups granulated white sugar
¾ cup unsalted butter, at room temperature
3 eggs, at room temperature
1 tablespoon vanilla extract
1 ¼ cup Greek yogurt
2 cups mashed banana
¾ cup chopped walnuts
8 ounce cream cheese, at room temperature
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cup confectioners sugar
2 tablespoons chopped walnuts, to garnish
Directions
Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with baking spray and set it aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar with a hand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract, Greek yogurt, and mashed banana. Beat for a couple more minutes until combined.
Gradually add the flour mixture in batches, mixing until fully incorporated.
Stir in the chopped walnuts and gently fold them into the batter.
Transfer the batter to the prepared springform pan and smooth the top.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 20 minutes on a wire rack. Carefully loosen and remove the sides of the springform pan.
To make the frosting, beat the cream cheese and butter together in a medium bowl for 2 to 3 minutes.
Add the vanilla extract, then gradually mix in the confectioners sugar until the frosting is light and fluffy.
Spread the cream cheese frosting over the cooled banana walnut cake.
Sprinkle chopped walnuts on top, then slice and serve.
Servings and timing
Servings: 12
Prep time: 20 minutes
Cook time: 55 to 60 minutes
Cooling time: 20 minutes
Total time: About 1 hour 20 minutes
Variations
Add chocolate chips to the batter for a banana chocolate walnut cake.
Use pecans instead of walnuts for a slightly sweeter nut flavor.
Add a pinch of nutmeg for a warmer spice flavor.
Make it extra banana-forward by using very ripe bananas with lots of brown spots.
Skip the frosting and dust the cake with confectioners sugar for a simpler finish.
Storage/Reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Let chilled slices sit at room temperature for 15 to 20 minutes before serving for the best texture.
To freeze, wrap unfrosted cake slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
This cake is best served at room temperature and does not need reheating.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives the cake a thicker, richer texture. Regular yogurt may make the batter slightly looser.
Can I make this cake without walnuts?
Yes, you can leave out the walnuts if you prefer a nut-free version.
What kind of bananas should I use?
Use very ripe bananas with brown spots. They are sweeter and easier to mash.
Can I use a regular cake pan instead of a springform pan?
Yes, but make sure the pan is deep enough and well greased so the cake releases easily.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and frost it before serving.
Does the cake need to be refrigerated?
Yes, because it has cream cheese frosting, it should be stored in the refrigerator.
Can I freeze Banana Walnut Cake?
Yes, unfrosted slices freeze best. Wrap them well before freezing.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I reduce the sugar?
You can slightly reduce the sugar, but reducing it too much may affect the cake’s moisture and texture.
Can I add more cinnamon?
Yes, you can increase the cinnamon if you want a warmer, spiced flavor.
Conclusion
Banana Walnut Cake is a moist, flavorful dessert with sweet bananas, crunchy walnuts, and a creamy frosting that makes every slice feel special. It’s simple enough for everyday baking but impressive enough to serve for celebrations.
Banana Walnut Cake
A moist and flavorful banana walnut cake topped with rich cream cheese frosting, perfect for dessert or special occasions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¾ cups granulated white sugar
- ¾ cup unsalted butter (at room temperature)
- 3 eggs (at room temperature)
- 1 tablespoon vanilla extract
- 1 ¼ cup Greek yogurt
- 2 cups mashed banana
- ¾ cup chopped walnuts
- 8 ounce cream cheese (at room temperature)
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cup confectioners sugar
- 2 tablespoons chopped walnuts (to garnish)
Instructions
- Preheat the oven to 350°F and grease a 10-inch springform pan with baking spray.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, yogurt, and mashed banana until well combined.
- Gradually add the dry ingredients, mixing until incorporated.
- Fold in chopped walnuts.
- Transfer batter to the prepared pan and smooth the top.
- Bake for 55–60 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake for 20 minutes, then remove from the pan.
- To make the frosting, beat cream cheese and butter together until smooth.
- Add vanilla extract and gradually mix in confectioners sugar until light and fluffy.
- Spread frosting over the cooled cake and garnish with chopped walnuts.
- Slice and serve.
Notes
- Use overripe bananas for best flavor and moisture.
- Store the cake in the refrigerator due to the cream cheese frosting.
- Let the cake come to room temperature before serving for best taste.
- Walnuts can be substituted with pecans if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
