🍌 Banana Cake with Cream Cheese Frosting & Walnuts
👩🍳 Instructions:
1. Prep & Preheat:
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan (or line with parchment paper).
2. Make the Cake Batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (3–5 mins).
Add eggs one at a time, beating well after each.
Mix in sour cream, vanilla, and lemon juice.
Stir in mashed bananas, oil, and milk.
Gradually add dry ingredients, mixing until just combined.
Fold in chopped walnuts.
3. Bake:
Pour batter into prepared pan.
Bake 45–55 minutes, until a toothpick inserted comes out clean.
Cool completely in pan on a wire rack.
4. Make the Frosting:
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, mixing on low at first, then increasing speed.
Add vanilla and salt. Beat until fluffy.
Add heavy cream or milk 1 tbsp at a time if frosting is too thick.
5. Frost & Decorate:
Spread frosting evenly over cooled cake.
Arrange banana slices on top in a decorative pattern.
Sprinkle generously with toasted walnuts.
Optional: Drizzle with caramel sauce for extra indulgence.
6. Serve:
Let sit 15–20 minutes before slicing for cleaner cuts.
Serve at room temperature.
💡 Tips & Variations:
Extra banana flavor? Add 1 tsp banana extract to the batter.
Gluten-free? Substitute GF all-purpose flour blend (add ½ tsp xanthan gum if not included).
Vegan? Use plant-based butter, cream cheese, egg replacer, and almond milk.
Add chocolate? Fold in ½ cup chocolate chips or swirl in Nutella.
Make ahead? Cake can be baked 1 day ahead — frost just before serving.
This banana cake is moist, fragrant, and bursting with banana and walnut flavor — exactly like your photo! The creamy frosting, fresh banana slices, and crunchy nuts make it irresistible.
Let me know if you want a loaf cake version, a no-bake banana pudding twist, or a mini cupcake adaptation! 🍌🍰✨ (Perfect for birthdays, brunch, or whenever you need a little sweetness.)
