Moist Banana Walnut Cake with Cream Cheese Frosting** Recipe

If you’ve been searching for a show-stopping dessert that’s always moist, never dry, and full of flavor, you’re in for a treat! This Moist Banana Walnut Cake with Cream Cheese Frosting is a family favorite in my home, beloved for its super tender crumb, toasty walnuts, and decadently rich frosting. Each layer is thick with ripe banana goodness, and every bite is finished with a velvety cloud of cream cheese frosting that you’ll want to eat with a spoon. Whether you’re celebrating something big or just want to make a regular day extra special, this cake is comfort and celebration—and a little bit of nostalgia—all rolled up into one spectacular treat.

Ingredients You’ll Need

The magic of this Moist Banana Walnut Cake with Cream Cheese Frosting is that every ingredient has a purpose—nothing’s just for show. From the bananas that create natural sweetness and a perfectly dense crumb, to the crunchy walnuts that add texture, and of course, the dreamy cream cheese frosting that brings everything together, each element is essential. Let’s take a look at what you’ll need and some helpful tips for each one.

• All-purpose flour: This provides just the right amount of structure so your cake stays light but holds up to the creamy frosting.
• Baking soda: Gives the cake its lift, helping it rise without getting heavy—combine well with the bananas for a soft texture.
• Salt: Just a little brings out the other flavors, balancing the cake’s sweetness beautifully.
• Chopped walnuts: The optional crunch is highly recommended for a nutty contrast and a little heartiness.
• Unsalted butter: Softened for easy mixing, butter makes the cake rich while letting the banana flavor shine.
• Granulated sugar: Sweetens the cake and helps create that beautiful, tender crumb.
• Large eggs: Eggs bind everything and add moisture, keeping your cake soft and fluffy.
• Vanilla extract: Rounds out the flavors for warmth and a homemade aroma.
• Sour cream: Adds a special tang and helps keep the cake unbelievably moist, even after a day or two.
• Ripe bananas: The riper, the better—these add natural sweetness, that unmistakable banana flavor, and extra moisture.
• Cream cheese: Softened so it blends smoothly; this is the base for your dreamiest, tangiest frosting.
• Powdered sugar: For sweetening and thickening the frosting so it stays put between those luscious layers.
• Milk or heavy cream: Just a splash (if needed) will make your frosting the perfect spreadable consistency.
• Extra bananas and walnuts: For that pretty garnish and extra bursts of flavor on top.
• Caramel sauce or condensed milk glaze: Optional, but highly recommended for a bakery finish and added flavor.

How to Make Moist Banana Walnut Cake with Cream Cheese Frosting

Step 1: Prepare Your Pans and Preheat the Oven

First things first: get your oven set to 350°F (175°C). The perfect bake starts with the right prep, so make sure to generously grease and flour your two round cake pans, then line the bottoms with parchment paper. The parchment keeps your cakes from sticking and helps them come out in one beautiful piece every single time.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, and salt in a medium bowl. This step evenly distributes the leavening and salt so the cake rises perfectly and tastes harmonious. At this point, fold in the chopped walnuts if using, ensuring they’re well distributed for bursts of crunch throughout the cake.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl. Don’t rush this part—let it go for three to five minutes until very light and fluffy. This step traps air in the mixture and is key to a tender, almost melt-in-your-mouth crumb in your Moist Banana Walnut Cake with Cream Cheese Frosting.

Step 4: Add Eggs and Vanilla

One at a time, beat in your eggs, making sure each is fully incorporated before adding the next. Finish with a good splash of vanilla extract. Eggs give body and richness, while vanilla brings a cozy, home-baked aroma and flavor that plays beautifully with the bananas.

Step 5: Mix Mashed Bananas and Sour Cream

In a separate small bowl, mash those super ripe bananas with a fork or potato masher, then mix in the sour cream. This blend adds so much moisture and banana flavor, you’ll never turn back—it’s what makes this cake unforgettable.

Step 6: Combine the Wet and Dry Ingredients

With your mixer on low, add the dry ingredients to the creamed butter mixture in three additions, alternating with the banana-sour cream mixture—beginning and ending with the dry. Mix only until just combined. Overmixing can make the cake dense, so stop as soon as the streaks of flour disappear.

Step 7: Divide and Bake

Scrape your batter into the prepared pans, smoothing the tops so they bake evenly. Bake for 30 to 35 minutes. You’ll know the cakes are ready when a skewer inserted into the center comes out with a few moist crumbs attached (but not wet batter). The cakes should spring back lightly when pressed.

Step 8: Cool the Cake Layers

Allow your cakes to cool in the pans on a wire rack for about 10-15 minutes. Then carefully invert them out of the pans, peel away the parchment, and let them cool completely. Warm cake and frosting are not friends—so don’t rush this step!

Step 9: Make the Cream Cheese Frosting

In a large bowl, beat together the softened cream cheese and butter until silky smooth (don’t forget to scrape the bowl a few times). On low speed, gradually mix in the sifted powdered sugar—one cup at a time. Add the vanilla extract, and if needed, a splash of milk or cream, until you have a thick, billowy frosting that holds its shape but spreads like a dream.

Step 10: Assembly and Decoration

Place your first cake layer on a serving plate. Generously spread 1.5 to 2 cups of cream cheese frosting over the top, then cover with a layer of banana slices. Top with the second cake layer. Use a thin layer of frosting as a “crumb coat” to trap any wayward crumbs, then refrigerate for 15–20 minutes. Finish it all off with a thick final layer of frosting, smoothing or swirling as you like. Drizzle with caramel sauce or condensed milk glaze if you want extra decadence! Garnish with more banana slices and walnuts for a professional finish.

How to Serve Moist Banana Walnut Cake with Cream Cheese Frosting

Garnishes

The crowning glory of this cake comes from the final touches. Arrange slices of fresh banana and a generous scatter of chopped walnuts right after frosting so everything sticks beautifully. A drizzle of caramel or condensed milk glaze is not just eye-catching; it adds another layer of flavor that’s positively irresistible.

Side Dishes

Because Moist Banana Walnut Cake with Cream Cheese Frosting is quite rich, you can pair it with simple sides. Try a dollop of lightly sweetened whipped cream, fresh berries for some brightness, or even a scoop of vanilla or caramel ice cream when you want to go all out. These sides balance the flavors and add a touch of elegance to your dessert spread.

Creative Ways to Present

For a truly special occasion, serve each slice on a pretty plate with a decorative squiggle of caramel around the edge. Alternatively, assemble the cake as a trifle by layering cubes of cake, frosting, and banana slices in a large glass bowl. For individual portions, build miniature layered cakes in clear glasses or jars for a trendy, portable dessert everyone will love.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though that’s a rarity here!), store slices in an airtight container in the refrigerator. The cake remains fabulously moist for 3-4 days, but the fresh banana garnish is best within the first day or two because the bananas may brown.

Freezing

The cake layers themselves freeze beautifully! After they cool completely, wrap each layer tightly in plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the fridge before assembling. For best results, add fresh frosting, bananas, and decorations after thawing rather than before freezing.

Reheating

If your cake feels a touch too cold from the fridge, you can let it come to room temperature for about 20–30 minutes before serving. This revives that wonderful texture and ensures the frosting is smooth and creamy again. Avoid microwaving as it can melt the frosting and make the bananas mushy.

FAQs

Can I make Moist Banana Walnut Cake with Cream Cheese Frosting gluten free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend in equal measure. Just keep an eye on the cake as it bakes, as gluten-free batters sometimes need a few extra minutes in the oven.

What can I use instead of walnuts?

Pecans are a fantastic substitute for walnuts and add a similar crunch. If you’re nut-free, simply leave them out or swap in chocolate chips for a sweeter twist!

Can I use frozen bananas instead of fresh?

Yes! Just thaw the bananas and drain off excess liquid before mashing and using. Frozen bananas often make cakes even moister and slightly more flavorful.

How far in advance can I make Moist Banana Walnut Cake with Cream Cheese Frosting?

You can bake the cake layers up to two days in advance, wrap them tightly, and store at room temperature or in the fridge. Assemble and frost the day you plan to serve for the best texture and presentation, especially if using fresh banana slices as decoration.

What if I don’t have sour cream?

Plain full-fat Greek yogurt or even buttermilk make great substitutes for sour cream—each keeps the cake moist and adds a subtle tang that complements the banana flavor beautifully.

Final Thoughts

If you’re looking for an irresistible homemade dessert, I can’t recommend Moist Banana Walnut Cake with Cream Cheese Frosting enough. It’s the kind of cake that disappears in a flash—comforting, joyful, and totally unforgettable. Don’t wait for a special occasion; give it a try soon and see how quickly it earns a spot in your favorites, too!

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