This Banana Bundt Cake with Walnut Cream Cheese Frosting is a moist, tender dessert made with three very ripe bananas, sour cream, butter, and toasted walnuts. Bake the cake at 350°F (175°C) for 50–60 minutes, cool it completely, then finish it with a smooth cream cheese frosting and more toasted walnuts.
Every slice has the comforting flavor of classic banana bread with the pretty shape of a Bundt cake. The crumb is soft and rich without being heavy, while the tangy frosting balances the sweetness and the walnuts add a pleasant toasted crunch.
Jump to RecipeWhy You’ll Love This Recipe
This cake brings together the best qualities of banana bread and a classic celebration cake. It has a soft, moist crumb from sour cream and ripe bananas, a buttery sweetness from creamed butter and sugar, and enough structure to hold the graceful ridges of a Bundt pan.
The walnut cream cheese frosting makes the dessert feel special without requiring a complicated decorating technique. You can spread it in thick ribbons or let it fall naturally down the sides for a relaxed homemade finish.
It is also a practical make-ahead dessert. Bake the cake earlier in the day, cool it completely, prepare the frosting, and finish it shortly before serving.
If you enjoy creamy banana desserts, you may also like this banana cream cheesecake for another rich and fruity option.
Ingredients You’ll Need
The most important ingredient is the banana. Choose three heavily speckled or nearly black bananas for the strongest flavor and the most natural moisture. Mash them thoroughly, then measure about 1 1/2 cups, or 340–360 grams, because banana sizes can differ considerably.
- Butter and sugar: Softened unsalted butter and granulated sugar create the light base of the batter when beaten until pale and fluffy.
- Eggs and vanilla: Room-temperature eggs blend more smoothly into the butter mixture, while vanilla rounds out the banana flavor.
- Sour cream: This adds moisture, tenderness, and a mild tang that keeps the cake from tasting flat or overly sweet.
- Flour, baking soda, baking powder, and salt: These ingredients provide structure, lift, and balance.
- Walnuts: Toasted walnuts bring a deeper, nuttier flavor to both the cake and the frosting.
- Frosting ingredients: Soft cream cheese, butter, sifted confectioners’ sugar, vanilla, and a small amount of milk or cream make a smooth topping.
Toast all the walnuts at 350°F (175°C) for about 7–10 minutes, then cool them before chopping or mixing them into the recipe. Warm nuts can soften the batter or frosting and make the final texture less distinct.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare a 10- or 12-cup Bundt pan. Grease it thoroughly with softened butter or baking spray, especially around the center tube and every decorative ridge, and dust it with flour.
Step 2: Toast the walnuts in the heated oven for 7–10 minutes, stirring or checking them once so they do not burn. Cool them completely, then chop them; set aside 3/4 cup for the cake and 1/2 cup for the frosting.
Step 3: Whisk the all-purpose flour, baking soda, baking powder, and fine salt together in a medium bowl. In another bowl, stir the mashed bananas and sour cream together until evenly combined.
Step 4: Beat the softened butter and granulated sugar for 3–4 minutes, until the mixture looks pale and fluffy. This mixing time helps create a lighter cake, so scrape the bowl once or twice to keep the texture even.
Step 5: Add the room-temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract, stopping to scrape down the bowl if butter or sugar remains along the sides.
Step 6: Add the dry ingredients in three additions, alternating each portion with some of the banana-sour-cream mixture. Mix only until the last streaks of flour disappear, because overmixing can make the cake less tender.
Step 7: Fold the 3/4 cup of chopped toasted walnuts into the batter with a spatula. Use gentle strokes so the nuts remain evenly distributed without deflating the mixture.
Step 8: Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan lightly on a folded kitchen towel to settle the batter into the ridges, then bake for 50–60 minutes.
Step 9: Test the cake near the center with a skewer; it is ready when the skewer comes out clean or with a few moist crumbs. Cool the cake in the pan for 10–15 minutes, then invert it onto a rack and cool completely for at least 1 hour.
Step 10: Beat the softened cream cheese and butter until smooth, then gradually add the sifted confectioners’ sugar and vanilla. Add milk or heavy cream a teaspoon at a time until the frosting is thick but spreadable.
Step 11: Spread or drizzle the frosting over the fully cooled cake. Finish with the remaining 1/2 cup of toasted walnuts, allowing some to cling to the frosting and some to land on the serving platter.
Bundt Cake Success Tips
Bundt pans are beautiful but unforgiving when preparation is rushed. Coat the center tube, inner corners, ridges, and upper rim carefully, then dust with flour and tap out the excess. A well-prepared pan gives the cake a much better chance of releasing cleanly.
Do not leave the baked cake in the pan until it is completely cool. Let it stand for 10–15 minutes, loosen the outer edge if needed, and invert it onto a rack while it is still warm enough to release.
Measure the bananas after mashing. Too little banana may make the cake less moist, while too much can create a dense center and alter the baking time.
When alternating the dry mixture and banana mixture, use three additions of each and stop mixing as soon as the batter comes together. A few tiny streaks can be finished with a spatula while folding in the walnuts.
For another cozy cake idea with a creamy topping, take a look at our pumpkin cake with brown butter cream cheese frosting.
How to Finish and Serve the Cake
The frosting can be spread over the top with a small offset spatula, or transferred to a piping bag and drizzled around the ridges. A slightly thick frosting creates defined ribbons, while an extra teaspoon of milk or cream produces a softer pour.
Scatter the walnuts over the frosting while it is still soft so they adhere properly. For neat slices, use a sharp knife and wipe the blade between cuts.
Serve the cake at cool room temperature for the best texture. The banana flavor becomes more fragrant as the cake loses its refrigerator chill, while the frosting remains pleasantly creamy.
This cake is wonderful with coffee, black tea, or a glass of cold milk. If you are planning a larger dessert table, a fruity pineapple upside-down cheesecake cake would provide a colorful contrast.
Storage and Make-Ahead Advice
Because the topping contains cream cheese, cover the frosted cake and refrigerate it. It is best enjoyed within several days for the freshest frosting and crumb.
Let refrigerated slices sit at room temperature briefly before serving. This softens the cake and frosting, bringing back the buttery texture and making the banana flavor more noticeable.
You can bake the Bundt cake a day ahead and keep it covered once completely cool. Prepare the frosting closer to serving time, or frost the cake in advance and refrigerate it until needed.
If you have extra walnuts, use them thoughtfully in a savory side such as these mixed greens with walnut-crusted goat cheese to carry the toasted-nut theme through the meal.
Helpful Variations
For a stronger toasted flavor, reserve a few larger walnut pieces for the top instead of chopping every nut finely. The contrast between the smooth frosting and generous crunchy pieces makes each bite more interesting.
You can also keep the frosting concentrated on the top of the cake rather than covering every ridge. This creates a simpler presentation and lets more of the golden banana cake show through.
For a breakfast-minded spread, serve smaller slices alongside fresh berries. A loaf-style banana dessert such as this strawberry banana bread is another excellent choice when you want fruit-forward baking in a different shape.
Banana Bundt Cake with Walnut Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan thoroughly, paying special attention to the center tube and decorative ridges, then dust the pan with flour.
- Toast the walnuts in the 350°F (175°C) oven for about 7–10 minutes, watching closely, then cool them completely. Reserve 3/4 cup for the cake and 1/2 cup for the frosting.
- Whisk together the flour, baking soda, baking powder, and fine salt in a medium bowl. In a separate bowl, combine the mashed bananas and sour cream.
- Beat the softened butter and granulated sugar for 3–4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
- Add the dry ingredients to the butter mixture in three additions, alternating with the banana-sour-cream mixture. Mix only until combined, then fold in the 3/4 cup of toasted walnuts.
- Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, until a skewer inserted near the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10–15 minutes, then invert it onto a rack. Let it cool completely for at least 1 hour before frosting.
- Beat the cream cheese and softened butter until smooth. Gradually beat in the sifted confectioners’ sugar and vanilla, then add milk or heavy cream a teaspoon at a time until the frosting is spreadable.
- Spread or drizzle the frosting over the completely cooled cake. Sprinkle the remaining 1/2 cup of toasted walnuts over the frosting before slicing and serving.
Notes
Final Thoughts
Banana Bundt Cake with Walnut Cream Cheese Frosting is the kind of dessert that looks impressive while relying on familiar, reliable ingredients. Very ripe bananas supply deep flavor and moisture, sour cream keeps the crumb tender, and toasted walnuts bring warmth to both the cake and its creamy topping.
Give the Bundt pan careful preparation, allow the cake to cool fully, and add the frosting only when the surface is completely cold. Those simple details protect the cake’s shape and keep the cream cheese frosting thick enough to sit beautifully over the ridges.
Slice it for a weekend gathering, birthday table, afternoon coffee, or holiday dessert course. With its soft banana center, tangy frosting, and crisp toasted walnuts, this cake is made for generous slices and second helpings.