Banana Walnut Cake

Submitted by Chef 313014

"Very good! My mom really enjoys this whenever I make it and I do too! From Essence magazine."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 1⁄2 cup butter
• 1 teaspoon vanilla
• 1 1⁄2 cups light brown sugar
• 3 eggs
• 2 1⁄4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄3 cups mashed ripe bananas
• 1⁄4 cup milk
• 1 cup chopped walnuts

• Cream Cheese Frosting

• 2 (3 ounce) packages cream cheese
• 3 cups unsifted confectioners' sugar
• 1 teaspoon vanilla

directions

1. Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
2. Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
3. Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
4. Pour batter into 2 greased and floured 8-inch round or square baking pans.
5. Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
6. Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
7. Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.

Reviews

[Slesha N.]

The best BWC i have made..recipe with perfect instructions and ingredients. Thanks a lot.

 

[Teresa]

Great cake we all love it! Thanks for share it!!

 

[Chef Murli]

Awesome!!! Very nice and easy too. I added cruising and sliced almonds. The mix was little thick and I increased quantity of milk by 1/2 cup. Works well. Would repeat this recipe. Thanks Chef.

 

[Mayat H.]

Amazing....this recipe turned out great even with some slight changes...I added a tap bit more butter, used almond milk vanilla instead, and a pinch of cinnamon. Very easy to make took about 40 minutes to bake with the changes.

 

[Kat's Mom]

The star rating is for the cake which was delicious and worth the effort. I baked it in a 9x13 pan for 35 minutes. However, I had a problem with the frosting being too dry. I added an extra 2 ounces of cream cheese and some cream to try to salvage it. The end result was a frosting that was too sweet for our tastes. I would make the cake again, thanks chef.