I was asked to make a banana cake with walnuts and cream cheese frosting. I decided to share the recipe with you. The secret to a good moist banana cake is ripe bananas. Try to plan ahead so you have ripe bananas.
3 cups flour
1 teaspoon salt
1 1/2 baking powder
1 teaspoon baking soda
Whisk dry ingredients together and set aside.
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
5-6 ripe bananas, rough mash (chunky)
1 1/4 cup of chopped walnuts, more for sprinkling on top and around cake if desired
Preheat oven to 350 degrees. Prepare 2 nine inch cake pans or 3 eight cake pans with a spray (Bakers Joy) and line with parchment paper.
Mix sugar and oil together. Blend well until combined. Add eggs one at a time and combine with oil and sugar mixture. Blend in vanilla.
Slowly add dry ingredients to the wet ingredients. I usually blend in a third of the flour mixture at a time. Once the dry and wet ingredients are combined, stir in your mashed bananas. Lastly add your walnuts. I like to toast mine for a few minutes either in a skillet on the stove or under the broiler. It really brings out the flavor in the walnuts but this is completely optional. Just be careful not to burn them because burned walnuts do not taste good. Bake for 25 – 35 minutes until cake tester comes out clean. It all depends on what size cake pan you use.
Cream Cheese Frosting:
2 8 ounce blocks of cream cheese, room temperature
2 sticks of butter, room temperature
3 teaspoons of vanilla
2 pounds of powdered sugar 10x is what I use
Blend cream cheese and butter together. Add vanilla. Slowly add powdered sugar or you will be wearing it. Don’t ask me how I know! 😉 Frost cake and enjoy. Keep refrigerated and take out 20-30 minutes before serving.