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Banana Nut Cake with Cream Cheese Frosting

Best Banana Nut Cake

Banana Nut Cake is a breeze to make! Sweet, nutty, slightly chewy, crunchy and topped with the most amazing cinnamon cream cheese frosting.
Course Dessert
Cuisine American
Keyword Best Banana Nut Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 589kcal
Author Catalina Castravet


Banana Nut Cake:

  • 3 large ripe bananas 1 1/2 cups mashed bananas
  • 3 cups all-purpose flour 375g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 1 cup white granulated sugar 200g
  • 1/2 cup dark brown sugar 100g
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk at room temperature
  • 1 cup finely chopped walnuts

Cream Cheese Frosting:

  • 2 8 ounces full-fat block cream cheese softened to room temperature
  • 1 cup unsalted butter softened to room temperature
  • 5 cups powdered sugar plus more if needed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


Banana Nut Cake:

  • Preheat the oven to 350°F (177°C). Grease a 9x13 inch pan and set aside.
  • Using a fork or a mixer mash/puree the bananas until almost lump free.
  • In a medium bowl whisk together: flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  • Using a mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, for about 1 minute.
  • Add white and brown sugar and beat on high speed for 2 minutes. Using a spatula, scrape down the sides and up the bottom of the bowl as needed.
  • Add the eggs and vanilla extract. Beat on medium-high speed until combined.
  • Add the mashed bananas and with the mixer on medium speed, beat to combine. With a spatula, scrape down the sides and up the bottom of the bowl as needed.
  • With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing after each addition just until incorporated, careful not to overmix.
  • With a spatula or with the mixer on low speed, stir in the very finely chopped walnuts. You can also grind them in a food processor if you prefer a finer texture.
  • Spread batter into the prepared pan.
  • Bake for 45-50 minutes. Start checking on the cake after 40 minutes, as baking time may vary. A toothpick inserted in the center comes out clean and the cake will look golden with slightly brown edges. If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack to cool completely.

Cinnamon Cream Cheese Frosting:

  • Using a high speed mixer, either handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add 3 cups powdered sugar, vanilla, and cinnamon. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • Add two more cups of powdered sugar and beat to combine. Stop and scrape the sides and bottom of the bowl as needed.
  • If you prefer the frosting thicker, add extra powdered sugar 1/2 cup at a time.
  • Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.


Calories: 589kcal | Carbohydrates: 111g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 321mg | Potassium: 442mg | Fiber: 3g | Sugar: 83g | Vitamin A: 395IU | Vitamin C: 2.7mg | Calcium: 197mg | Iron: 2.8mg