Ingredients (9×9 or 8×8 pan, about 9–12 squares)
Cake batter
- 3 very ripe bananas (brown spots = sweeter)
- 2 eggs
- ½ cup melted butter or oil
- ¾ cup brown sugar (or white sugar)
- ¼ cup milk or yogurt
- 1 teaspoon vanilla extract
Dry ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional but amazing)
Mix-ins
- 1 cup chopped walnuts or pecans
- Optional: chocolate chips or raisins
Cream cheese frosting
- 200 g cream cheese (room temp)
- ¼ cup butter (room temp)
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- Pinch salt
🥣 Step 1 – Mash the bananas
Put bananas in a large bowl.
Mash with fork until smooth but slightly chunky.
Don’t overblend — little pieces give texture.
The riper the bananas, the sweeter and more flavorful the cake.
Pro tip:
Super dark bananas = BEST flavor.
🧈 Step 2 – Mix wet ingredients
To mashed bananas add:
- melted butter or oil
- eggs
- sugar
- milk/yogurt
- vanilla
Whisk until smooth and creamy.
You’ll smell banana heaven already 😄
🌾 Step 3 – Add dry ingredients
In same bowl add:
- flour
- baking soda
- baking powder
- salt
- cinnamon
Gently fold with spatula.
Don’t overmix.
Stop as soon as flour disappears.
Overmixing = dense cake.
We want soft and fluffy.
🥜 Step 4 – Add nuts
Fold in chopped walnuts.
They add:
Crunch
Flavor
Texture
That bakery look
Optional: toast nuts 5 minutes first → deeper flavor.
🔥 Step 5 – Bake
Preheat oven to 180°C (350°F).
Line or grease baking pan.
Pour batter and spread evenly.
Tap pan lightly to remove air bubbles.
Bake:
30–40 minutes
Until:
- golden top
- toothpick comes out clean
- edges slightly pulling away
Don’t overbake or cake dries.
Let cool completely before frosting.
Very important.
Warm cake melts frosting.
🧀 Step 6 – Make cream cheese frosting
In bowl beat:
- cream cheese
- butter
Until smooth and fluffy.
Add:
- powdered sugar slowly
- vanilla
- pinch salt
Beat until creamy and thick.
If too thick → add 1 tbsp milk
If too thin → add more sugar
Texture should be spreadable and silky.
Taste… try not to eat it all 😂
🎂 Step 7 – Frost the cake
Spread frosting evenly on cooled cake.
Make thick layer (like photo).
Chill 15–20 minutes to set.
Slice into squares.
Admire those beautiful layers.
Try not to eat three pieces immediately.
(No promises.)
🧠 Perfect texture guide
What you want:
Top → smooth creamy frosting
Inside → super moist, soft crumb
Banana → sweet & fragrant
Nuts → crunchy bits
Like banana bread… but upgraded.
🍽 How to serve
This cake is perfect:
With coffee ☕
With tea 🍵
After dinner 🍰
For breakfast (no judgment 😂)
For guests
For meal prep snacks
Serve cold or room temp.
Both amazing.
💡 Pro Tips (game changers)
⭐ Use VERY ripe bananas
Black spots = best flavor
⭐ Don’t overmix batter
Keeps cake tender
⭐ Cool before frosting
Prevents melting mess
⭐ Toast nuts
Deeper nutty taste
⭐ Chill after frosting
Cleaner slices
🔥 Flavor variations
Once you master base recipe, try:
Chocolate banana
Add chocolate chips
Caramel version
Drizzle caramel sauce
Coconut
Add shredded coconut
Cinnamon swirl
Add cinnamon sugar layer
Healthier
Use whole wheat flour + honey
No frosting
Dust with powdered sugar only
Still delicious.
❄️ Storage
Fridge:
4–5 days
Freezer:
2 months (wrap slices)
Tastes even better next day because flavors develop.
❤️ Why everyone loves this cake
It’s:
Soft
Moist
Sweet but not too sweet
Nutty
Creamy
Comforting
And super easy to make.
Honestly… it’s one of those “family recipe” cakes people ask you for.