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Frosted Banana Nut Cake

An incredibly moist and richly flavored banana nut cake topped with a thick, glossy cream cheese frosting. The perfect way to use up overripe bananas for a decadent dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Baking, Dessert, Snack
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 3 eggs large, room temperature
  • 1.5 tsp vanilla extract
  • 1.5 cups mashed overripe bananas about 3-4 bananas
  • 0.5 cup buttermilk room temperature
  • 1 cup chopped walnuts or pecans toasted
Cream Cheese Frosting
  • 8 oz cream cheese softened, full-fat
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 whole fresh banana sliced for garnish (optional)

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Toast chopped nuts on a baking sheet for 5-7 minutes. Let cool.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  5. Beat in eggs one at a time, then mix in vanilla extract and mashed bananas.
  6. Gradually add dry ingredients to wet ingredients in three parts, alternating with buttermilk. Mix until just combined.
  7. Gently fold in toasted nuts with a spatula. Do not overmix.
  8. Pour batter into prepared pan and smooth the top. Bake for 35-45 minutes until a toothpick comes out clean.
  9. Cool cake completely on a wire rack before frosting.
  10. For the frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
  11. Spread frosting evenly over the cooled cake. Garnish with fresh banana slices right before serving.

Notes

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 15 minutes before serving.