Once the batter is just combined, I gently fold in the toasted walnuts with a spatula. I divide the thick, fragrant batter evenly between my two prepared pans and smooth the tops. I bake for 25-30 minutes. To test, I press the center gently—it should spring back, and a toothpick should come out with a few moist crumbs attached, not wet batter. I let the cakes cool in their pans on a wire rack for 10 minutes before running a knife around the edges and inverting them onto the rack to cool completely. I peel off the parchment and let them cool for at least an hour. Frosting a warm cake is a recipe for melted, sliding disaster.
While the cakes cool, I make the frosting. I beat the softened cream cheese and butter together until completely smooth and lump-free. Then, I gradually add the sifted powdered sugar, one cup at a time, on low speed until incorporated. I add the vanilla and pinch of salt, then beat on medium-high for 2-3 minutes until the frosting is wonderfully light, fluffy, and spreadable. I place one cake layer on my serving plate, spread a generous cup of frosting over it, then top with the second layer. I apply a thin “crumb coat” of frosting over the entire cake, chill it for 15 minutes to set, then finish with the remaining frosting, swirling it beautifully with my offset spatula.
Pro Tips for Best Results
I’ve tested the banana mashing three different ways: with a fork (lumpy), in a food processor (too smooth and liquidy), and with a potato masher. The potato masher is the winner. It gives you a perfect puree with just a few tiny, pleasant bits of banana for texture. A food processor can overwork the bananas, making them gluey and affecting the cake’s texture.
Here’s what I learned the hard way about the frosting: your butter and cream cheese must be truly softened, but not greasy or melty. I once tried to speed up the process in the microwave and ended up with a soup that no amount of powdered sugar could fix. Now, I take them out of the fridge 2 hours before I start. If you press your finger into them, it should leave a deep indentation without sinking all the way through.
For an extra layer of flavor and texture, I often sprinkle a handful of additional finely chopped toasted walnuts onto the frosting between the cake layers and gently press some onto the sides of the frosted cake. It gives every bite a little crunch and makes the cake look beautifully rustic and professional.
Common Mistakes to Avoid
My biggest first-time mistake was using bananas that weren’t ripe enough. They lacked sweetness and moisture, resulting in a bland, slightly dry cake. Wait for those bananas to be almost entirely brown. The blacker the peel, the better the cake. Their natural sugars have fully developed, which means you can use less added sugar and get a more intense banana flavor.
Another error is over-mixing the batter once the flour is added. Gluten is the enemy of a tender cake. I used to mix until the batter was perfectly smooth, and my cakes were tough. Now, I mix on low speed and stop the moment the last streaks of flour disappear. A few small lumps are fine; they’ll hydrate in the oven.(See the next page below to continue…)