BANANA WALNUT CAKE
INGREDIENTS
For the cake:
▢ 3 cups (372 grams) all-purpose flour
▢ 1/4 teaspoon salt
▢ 1 1/2 teaspoons baking soda
▢ 1/2 teaspoon ground cinnamon
▢ 10 tablespoons (142 grams) unsalted butter, at cool room
temperature
▢ 1/2 cup (100 grams) granulated sugar
▢ 1 teaspoon vanilla extract
▢ 1/2 cup (100 grams) light brown sugar
▢ 3 large eggs
▢ 1 1/3 cups (300 grams) mashed bananas, from about 4 medium
bananas
▢ 1 cup (227 grams) sour cream
▢ 1/2 cup whole milk
▢ 3/4 cup (106 grams) California walnuts, chopped
For the frosting:
▢ 8 ounces (227 grams) cream cheese, at cool room temperature
▢ 1 stick (113 grams) unsalted butter, at cool room temperature
▢ 2 teaspoons vanilla extract
▢ 2 cups (250 grams) powdered sugar, sifted
▢ Chopped walnuts, for garnish
DIRECTIONS
Make the cake:
1. Set the oven to 350°F and allow it to preheat. Thoroughly grease a
9×13-inch baking pan to ensure seamless removal.
2. In a medium-sized bowl, whisk together the flour, baking soda, salt,
and cinnamon until evenly blended.
3. In the bowl of an electric mixer, beat the butter and sugars on
medium-high speed until light and fluffy, about 3 minutes. Add in
the vanilla and then the eggs, one at a time. On low speed, beat in
half the dry ingredients then the bananas, sour cream, and milk.
Beat in the remaining dry ingredients. Gently stir in the walnuts. Do
not overmix.
4. Pour the batter into the prepared pan and bake for about 35
minutes, or until a cake tester inserted into the center comes out
clean. Allow to cool completely. Unfrosted cake can be well
wrapped and frozen for up to 2 months. Thaw at room temperature
before frosting.
5. Make the frosting:
6. In the bowl of an electric mixer, beat the cream cheese, butter, and
vanilla on medium-high speed until very light, creamy, and
smooth. On low speed gradually add in the sugar and beat until
fluffy.
DIRECTIONS
Evenly spread the frosting across the surface of the cooled cake.
Adorn with a sprinkling of chopped walnuts for added texture and
flavor. For precise, clean slices, chill in the refrigerator for 30
minutes prior to cutting and serving. Keep refrigerated for up to
three days, but allow to come to room temperature before enjoying.
