Banana Walnut Cake with Cream Cheese Frosting

Banana walnut cake served with tea in a strawberry cup ha ha.

You know how some foods just give you a feeling of home?

The humble banana cake is a classic that does just that.

For me, it brings back memories of the banana slices I used to pack to school for an afternoon snack during recess. But of course, those were pretty crappy ones bought off the shelf of the neighbourhood bakery.

Those might’ve fooled little me, but my now mature taste buds know better than that. They crave the real thing. No artificial banana flavouring, but authentic ripe bananas mashed into a batter to create the most homemade, delectable experience.

As if this recipe weren’t good enough, it’s made better when made with love.

It’s the first cake K and I worked on together! (Yay!) He helped me with the baking this time. As he says, that makes it our cake 🙂

Don’t mean to brag, but I’ve had some raving reviews from those I shared this cake with — both friends and family. Mm, this cake is no lie. I promise you it won’t disappoint.

Banana Walnut Cake with Cream Cheese Frosting

Adapted from Rhonda J’s submission on

Yield: one whole cake approximately 9 by 13 inch

For the Cake

  • 2 ripe bananas, mashed (I used Dole)
  • 2 tsp freshly squeezed lemon juice
  • 3 cups self-raising flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 2 cups caster sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups buttermilk

For the Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1 8-ounce pack cream cheese, room temperature
  • 1 tsp vanilla extract
  • 3 1/2 cups icing (confectioner’s) sugar


To make the Cake

1. Preheat the oven to 140 degrees C (approximately 284 degrees F). Butter and lightly flour a 9 x 13 inch baking pan. (I used a Pyrex one.)

2. In a small mixing bowl, mix together the mashed banana and lemon juice. Set aside.

3. In a medium-sized mixing bowl, mix together the flour, baking powder and salt. Set aside.

4. Using a stand mixer fit with a paddle attachment (I use a Kenwood K stand mixer), cream the butter and caster sugar until fully combined and the consistency is light and fluffy.

5. On low speed, beat in the eggs one at a time, with 2 to 3 minutes between each egg. Beat in the vanilla extract.

6. Beat in the flour mixture alternatively with the buttermilk, stopping the mixer and scraping down the sides when necessary to make sure the batter is fully combined.

7. Gently stir in the banana mixture until combined, making sure to stir in one direction and never cutting the batter.

8. Pour the batter into the baking pan and place pan into the oven. Bake for about an hour, or until the top is browned and a skewer inserted into the centre comes out clean.

9. Remove from oven and place pan directly into the freezer for 30 to 45 minutes. This will help to moisten the cake.

For the Frosting

1. While the cake is in the freezer, use the stand mixer to cream the butter and cream cheese until smooth and fully combined.

2. On low speed, beat in the vanilla extract.

3. Add the icing sugar and beat on low speed until fully combined. Increase the speed to high and mix until frosting is smooth and slightly runny.

4. Remove cake from the freezer and spread the cream cheese frosting all over to form a thick coating. Place cake into the refridgerator for the frosting to harden.

5. Serve once ready, and sprinkle some chopped walnuts on top to garnish!

If there’s anything I could improve, it would have to be the frosting. I need a good cream cheese frosting recipe: one that won’t have it melting after an hour or so out in room temperature. Please help?



  1. i usually don’t add butter into my cream cheese icing! and you could try adding a splash of heavy cream after beating the cheese/sugar together, till you get the right consistency 🙂

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