Heavenly Banana Walnut Cake

Happy Fathers Day to all the dads out there in particular mine! My husband and I sent him a card and gave him a call. πŸ™‚ Yesterday was my grandpa’s 87th birthday still can’t believe it! He definitely doesn’t act it, sent him a card as well and spoke to him and my grandma on the special day. πŸ™‚ We also went to the Parade of Homes yesterday in our area looking at custom homes and the different builders in our area found the one we want to go with so we are very excited! πŸ™‚ My husband even took me out to one of our new favorite restaurants in Eau Claire called Ninja awesome prices and delicious Chinese/Japanese food highly recommend! πŸ™‚ Very busy weekend but lots of fun still unpacking and settling in too. πŸ™‚

Another thing we packed into our weekend was making a Heavenly Banana Walnut Cake that has a nice banana flavor with walnuts throughout the cake topped with our favorite cream cheese frosting, yum! πŸ™‚ Our recipe is inspired off of the Frosted Banana Bar recipe in the cookbook Taste of Home Baking. We made several changes and additions this time that made things even better including changing the flour, adding more bananas, adding walnuts, cinnamon, nutmeg, ginger and milk all to the recipe. Truly made it our own! πŸ™‚

We begin by beating together 1 stick unsalted butter (softened)Β and 1 1/2 cups of sugar. Then beat in 2 eggs, 1 cup sour cream and 1 teaspoon vanilla extract. Then gradually add in 2 cups whole wheat flour, 1 teaspoon baking soda and 1/4 teaspoon salt. Then add in 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon ginger. Lastly, add in 3 bananas that are mashed up (we mashed them up with a potato masher, but you can use a fork as well).

Transfer the mixture into 2 greased 9 inch round pans that are lined with parchment paper. To get the amounts of batterΒ about the same in each pan I use an ice cream scooper. Top with some walnuts so they don’t sink to the bottom of the cake. Then bake in a 350 degree preheated oven until a toothpick comes out clean and they are golden brown (about 30-35 minutes). Then allow the cakes to cool on cooling racks.

Then start up the cream cheese frosting by beating together 8 ounces cream cheese (softened), 1 stick unsalted butter (softened) and 2 teaspoons vanilla extract. Then gradually add in 3 3/4 cups confectioners sugar and 2 1/2 tablespoons skim milk to loosen up the frosting so it spreads well.

Then frost the cake and add walnuts around the outside. We used a piece of parchment paper to press the walnuts around the cake. Of course, had to add some beauty on top with the roses.


Hope you enjoy this delicious cake with a nice glass of milk! πŸ™‚


Thank you for reading along with any comments or likes ❀

2 Comments Add yours

  1. Alyssa says:

    That banana cake looks so yummy! Did you use frozen bananas or fresh ones? I remember reading somewhere that the frozen ones (with the broken down sugars) make a more banana-like flavour. Who knows.

    Liked by 1 person

  2. Thank you so much! I used fresh bananas ones that were super ripe. πŸ™‚ I have used frozen bananas in the past just have to let them unthaw those work good too they just turn to a pretty dark color from freezing but a good way to do it if you want to save bananas for future use. πŸ™‚


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