This Banana Nut Cake with Whipped Cream Cheese is a delightful treat, perfect for satisfying your sweet tooth. You’ll love how easy it is to make this moist, flavorful cake, a fantastic addition to your collection of cake recipes with cream cheese.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for flavor and moisture. You can use frozen, thawed bananas if needed.
- Cream Cheese: The star of the whipped cream cheese frosting. Use full-fat for the best texture.
- Walnuts: Add a lovely crunch. Pecans or other nuts work well too.
- All-Purpose Flour: Cake flour can make it even softer.
- Brown Sugar: Enhances the banana flavor. Granulated sugar can be used in a pinch.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas (about 3-4 medium bananas)
- ½ cup buttermilk
- 1 cup chopped walnuts
For the Whipped Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450 calories
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, ensuring the cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of all ingredients.
3. Cream Butter and Sugars
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creates the base for a tender cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring it’s fully incorporated.
5. Alternate Wet and Dry Ingredients
Add the mashed bananas to the butter mixture and mix gently. Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Walnuts and Bake
Gently fold in the chopped walnuts. Pour the batter into your prepared baking pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking.
8. Make the Whipped Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Beat in the vanilla extract and heavy cream until the frosting is light and fluffy.
9. Frost and Serve
Once the cake is completely cool, spread the whipped cream cheese frosting evenly over the top. You can garnish with extra walnuts if desired. This cake is now ready to enjoy.
Variation Ideas
- Add chocolate chips to the batter for a banana chocolate chip cake.
- Sprinkle toasted coconut flakes on top of the frosting for added texture.
- Substitute half of the walnuts with pecans for a different nutty flavor.
- Include a pinch of nutmeg in the cake batter for extra spice.
Storage Instructions
Store your Banana Nut Cake with Whipped Cream Cheese in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices, wrapped tightly, for up to 2 months. Thaw frozen cake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ)
Q: Can I use overripe bananas?
A: Yes, very ripe, even spotty bananas are perfect for this cake as they add more sweetness and moisture.
Q: Why is my cream cheese frosting runny?
A: Ensure your butter and cream cheese are softened but not warm. Adding cold heavy cream can also help thicken it.
Q: Can I make this cake without nuts?
A: Absolutely! Simply omit the walnuts from the recipe for a nut-free version.
Q: How do I know if my cake is fully baked?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, your cake is done.
Q: Can I use low-fat cream cheese for the frosting?
A: For the best texture and stability, it’s recommended to use full-fat cream cheese when making cake recipes with cream cheese.
Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the ½ cup line. Let it sit for 5 minutes before using.