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banana-spice-cake-with-walnuts.

Banana Spice Cake With Walnuts

Take your banana dessert experience to the next level with this incredibly moist banana spice cake topped with homemade cream cheese frosting and walnuts.
4.89
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 24 servings
Calories 330 kcal

Equipment

  • Mixer
  • Sifter
  • Half Sheet Pan 18x13 inch

Ingredients
  

FOR THE CAKE

  • 4 ripe medium bananas
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 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
  • 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 over to 350°F and grease an 18×13 inch sheet pan. (I recommend Nordic Ware Baker’s Half Sheet).
  • Mash the bananas in a large mixing bowl. (I like to use my 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.

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
Keyword banana cake, banana cake recipe with oil, banana cake with cream cheese frosting, banana cake with walnuts, banana spice cake, cream cheese frosting, easy peasy banana cake, walnut banana cake
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