Banana Spice Cake With Walnuts & Cream Cheese Frosting

Banana Spice Cake With Walnuts & Cream Cheese Frosting

Take your banana dessert experience to the next level with this incredibly moist banana spice cake topped with homemade cream cheese frosting and walnuts.

4.91

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Prep Time 20

Cook Time 25

Total Time 45

Course Dessert, Snack

Cuisine American

Servings servings

Calories 330 kcal

Equipment

Ingredients

FOR THE CAKE

4 ripe medium bananas
1 teaspoon pure vanilla extract
2 eggs
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
1½ cups granulated sugar
½ cup canola oil
¼ cup milk

FOR THE FROSTING

8 oz cream cheese softened
½ cup butter softened
1 teaspoon pure vanilla extract
4 cups powdered sugar sifted
2-3 tablespoon evaporated milk
1 cup chopped walnuts for topping (optional)

Instructions

FOR THE CAKE

Preheat the oven to 350°F and grease an 18×13 inch sheet pan. (We like Nordic Ware Baker’s Half Sheet).
Mash the bananas in a large mixing bowl. ( We like to use our KitchenAid mixer and paddle attachment for this). Mix in the vanilla and eggs.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, sugar, and spices. Mix into the banana mixture. Add the oil and milk and mix until fully combined.
Pour batter into greased sheet pan and bake for 25 minutes. Let cool before frosting.

FOR THE FROSTING

Cream together the butter, cream cheese, and vanilla using a handheld or stand mixer fitted with a paddle or whisk attachment. Mix in the powdered sugar 1 cup at a time until fully combined. Add the evaporated milk as needed for desired consistency.

PUTTING IT TOGETHER

Once the banana cake is cooled completely, spread the cream cheese frosting evenly across the top. If desired, sprinkle with chopped walnuts.
Cut into 3×3 inch squares to yield 24 servings.

Video

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A post shared by Mallory & Marissa | The Curly Spoon (@thecurlyspoon)

Notes

I recommend using a half-sheet pan (18"x13") for this recipe. Bake time may vary if a different size pan is used.
Store well-covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

Serving: 1pieceCalories: 330kcal

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