Hello friend, I Anne Carter welcome you all to Beyond The Bayou Blog with full enthusiasm to bake today�s recipe: Banana Walnut Cake.
Last month, I got the sweetest surprise when my nephew and niece decided to pay me an unexpected visit at home. I was over the moon to see their excited faces! Wanting to make their visit extra special, I bake a Banana Walnut Cake just for them.
As I gathered the ingredients and mixed up the batter, their curiosity grew. They eagerly helped me measure and pour, making it a fun activity for all of us. It took us about an hour from start to finish, but time seemed to fly by with their cheerful chatter filling the kitchen.
Want to know the end results? We all had delicious Banana Walnut Cake served along Blue Moon Ice Cream and the experience was just wow. My niece asked me to serve Almond Cookies with it and you know what? I never expected that this combination would make our day.
Are you ready to show off your cooking skills and delight your nearest and dearest with this mouthwatering recipe?
Overview: How To Make Banana Walnut Cake?
Let’s whip up a scrumptious Banana Walnut Cake that’ll make your taste buds dance! This recipe yields 12 servings of pure delight and takes about an hour and five minutes from start to finish.
To get started, preheat your oven to 350�F and generously grease a 9 by 13-inch baking pan. In a medium bowl, mix together 3 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, 1/4 teaspoon of salt, and a dash of ground cinnamon for that cozy flavor.
Now, let’s tackle the cake batter! In the bowl of an electric mixer, beat together 10 tablespoons of unsalted butter with both granulated and light brown sugars until they’re nice and fluffy. Add in a teaspoon of vanilla extract and then crack in 3 large eggs, one at a time. On low speed, mix in half of your dry ingredients, then fold in mashed bananas (about 1 1/3 cups), sour cream (1 cup), and whole milk (1/2 cup). Finish off by adding the remaining dry ingredients and gently stirring in chopped California walnuts (3/4 cup).
Pour that heavenly batter into your prepared pan and bake for around 35 minutes, or until a cake tester comes out clean from the center. Let it cool completely before frosting. You can even freeze the unfrosted cake for up to two months if you’re planning ahead.
Now, let’s talk frosting! In another bowl, beat together 8 ounces of cream cheese, a stick of unsalted butter, and 2 teaspoons of vanilla extract until it’s super creamy. Gradually add in 2 cups of sifted powdered sugar until it’s light and fluffy.
Once your cake is cooled, spread that delicious frosting all over it and sprinkle some chopped walnuts on top for that extra crunch. For neater slices, pop it in the fridge for 30 minutes before serving. This cake will keep in the fridge for up to three days, but let it come to room temperature before indulging. Enjoy every moist, flavorful bite!
Try More Cake Recipes!
Irresistible Banana Walnut Cake Recipe
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Cake Pan
- Oven
Ingredients
- 3 cups all-purpose flour
- 1� tsp baking soda
- 1/4 tsp Salt
- 1/2 tsp Ground cinnamon
- 10 tbsp unsalted butter,�at cool room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/3 cups mashed bananas,�from about 4 medium bananas
- 1 cup sour cream
- 1/2 cup whole milk
- 3/4 cup California walnuts,�chopped
For the frosting:
- 8� ounces cream cheese,�at cool room temperature
- 1� stick unsalted butter,�at cool room temperature
- 2 tsp �vanilla extract
- 2 cups powdered sugar,�sifted
- Chopped walnuts,�for garnish
Instructions
- Preheat your oven to 350�F. Grease a 9 by 13-inch baking pan really well.
- In a medium bowl, mix together flour, baking soda, salt, and cinnamon.
- Using an electric mixer, beat butter and sugars until fluffy (about 3 minutes). Add vanilla, then eggs one by one.
- On low speed, mix in half of the dry ingredients. Then add mashed bananas, sour cream, and milk. Add the rest of the dry mix. Gently fold in walnuts�don't overmix.
- Pour the batter into the pan. Bake for around 35 minutes or until a toothpick comes out clean from the center. Let it cool completely. You can freeze the unfrosted cake for up to 2 months and thaw before frosting.
For the Frosting:
- In a clean electric mixer bowl, beat cream cheese, butter, and vanilla until smooth and creamy.
- Gradually add powdered sugar on low speed until fluffy.
- Spread the frosting over the cooled cake. Sprinkle chopped walnuts on top.
- For cleaner slices, refrigerate the cake for 30 minutes before cutting. Store leftovers in the fridge for up to 3 days. Enjoy your cake at room temperature!
What to Serve with Banana Walnut Cake?
Times for The Tips!
- Prep your Cold Ingredients: Before baking, let your cold stuff like eggs, yogurt, and maple syrup chill out on the counter for at least 15 minutes. This helps everything mix together smoothly later on.
- Banana Measurement Matters: When using mashed bananas, ensure you have exactly 1 cup. Too much banana can turn your cake into a soggy mess, and we definitely don’t want that!
- Flour Scooping Technique: When measuring flour, use a spoon to scoop it into your measuring cup. Don’t just dunk the cup into the flour bag or container. If you do, you might end up with way more flour than you bargained for.
- Maple Syrup Sweetness: I’ve given you a range for the maple syrup amount so you can sweeten your cake just the way you like it. And hey, if you’re not into maple syrup, try date syrup instead! It’s a great natural sweetener.
- Gentle Mixing is Key: Once you’ve mixed your dry and wet ingredients together, don’t go crazy with the mixing. Just gently fold everything until it’s combined. Over-mixing leads to a dense cake, and nobody wants that disappointment.
- Cool Down and Set Up: Let your cake cool completely before slapping on the frosting. And for a neater slice, pop the frosted cake into the fridge for 30 minutes. It helps the frosting set, giving you cleaner cuts.
- Time is Your Cake’s Friend: If you can, whip up your cake beforehand. Trust me, it gets better with age! The flavors deepen, and that banana goodness really shines through.
Possible Substitution and Variations!
- Dairy-Free Delight: If you’re going dairy-free, no worries! Swap out regular yogurt for any non-dairy yogurt you fancy. There are tons of tasty options out there!
- Eggless Wonder: Are eggs not your thing? No problem! You can use an egg replacer or pour � cup of milk into your wet ingredients instead. If you love the eggless vibe, give these eggless banana muffins a whirl too!
- Get Creative with Mix-Ins: Let your imagination run wild! Feel free to toss in some fresh fruits like juicy blueberries, tangy raspberries, or crunchy apples. If you’re feeling tropical, add some unsweetened coconut flakes. And hey, who can say no to chocolate chips or extra nuts for that extra crunch?
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Frequently Asked Questions (FAQs)
Q: Can I make this cake vegetarian?
A: This recipe can be made vegetarian by substituting butter for the oil. Simply melt the butter and use it in the same proportions as the oil.
Q: How do I keep the cake from becoming overly sweet?
A: Because the components for this vegan banana cake recipe are so simple to change, you can skip adding sweeter additions like sweetened coconut flakes, chocolate, or dried fruits.
Q: Can I make this cake without eggs for a vegan version?
A: Yes, you can substitute eggs with mashed bananas, applesauce, yogurt, or commercial egg replacers. Adjust the quantity according to the recipe’s requirement.