Ingredients
3 cups all-purpose flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sour cream or full-fat Greek yogurt
1/2 cup whole milk, room temperature
3–4 ripe bananas, mashed (about 1 1/2 cups)
1 cup chopped walnuts, toasted
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
In a bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
In a mixer, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with sour cream or milk, mixing just until combined. Fold in mashed bananas.
Pour batter into the prepared pan. Sprinkle chopped walnuts on top, then swirl gently into the batter with a knife.
Bake for 40-50 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For the cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Add vanilla and beat until light and fluffy.
Spread frosting over the cooled cake. Chill before serving for best texture.
Notes
Use very ripe bananas for maximum sweetness and moisture.
Toasting walnuts enhances their flavor and ensures a crisp texture in the cake.
Sour cream can be substituted with full-fat Greek yogurt for a slightly tangy alternative.
- Prep Time: 20
- Cook Time: 45
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 80g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg