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Banana Bundt Cake with Walnut Cream Cheese Frosting Recipe

Banana Bundt Cake with Walnut Cream Cheese Frosting

A moist sour-cream banana Bundt cake made with very ripe bananas, toasted walnuts, and a creamy walnut-topped cream cheese frosting. This recipe makes one 10- or 12-cup Bundt cake, serving about 12 people.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Banana Bundt Cake
  • 1 cup (226 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 3 Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 about 1 1/2 cups (340–360 g) Very ripe bananas, mashed
  • 1 cup (240 g) Sour cream
  • 2 1/2 cups (313 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 3/4 cup (85 g) Chopped toasted walnuts
Walnut Cream Cheese Frosting
  • 8 ounces (226 g) Cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 2 cups (225–240 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1–2 tablespoons Milk or heavy cream, as needed
  • 1/2 cup (55 g) Chopped toasted walnuts

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Use heavily speckled bananas and measure the mashed fruit because banana sizes vary. Grease every Bundt ridge carefully, cool the cake only briefly in the pan before turning it out, and never frost the cake while warm. Store covered in the refrigerator because of the cream cheese frosting, and let slices sit briefly at room temperature before serving.