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Chocolate Frosted Banana Walnut Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 91 1x
  • Category: Cake


A light and fluffy banana walnut cake topped with a luscious chocolate cream cheese nutella frosting. This one pan wonder is a dream come true for banana and chocolate lovers. It’s easy to make, delicious to eat, and it’s the perfect recipe for dessert in a hurry!



For Cake

  • 1 1/2 cups plus 2 TBSP all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 medium over ripe bananas, mashed well
  • 1/2 cup canola oil
  • 1/2 cup full fat greek yogurt, room temperature
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 1/3 cup finely chopped walnuts

For Chocolate Frosting

  • 1/2 cup (1 stick) salted butter, room temperature
  • 3 ounces cream cheese, softened to room temperature
  • 1 1/2 cups confectioner’s sugar, sifted
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup nutella
  • 1 tsp vanilla
  • 46 TBSP heavy cream


For Cake

  1. Preheat oven to 350 degrees.
  2. Line a 9 x 9 baking pan with parchment paper across the bottom and sides of the pan.
  3. Set aside.
  4. In a medium bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  5. In a separate bowl, combined bananas, oil, yogurt and vanilla. Stir together until well combined.
  6. Add the eggs and stir until incorporated.
  7. Add the flour mixture to the banana mixture and stir with a wooden spoon until just barely combined.
  8. Stir in the walnuts.
  9. Do not over mix the batter.
  10. Pour the batter into the prepared pan and level the top with an offset spatula.
  11. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs remaining.
  12. Cool completely on a wire rack before frosting.

For Chocolate Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium high speed for 1-2 minutes until light and fluffy.
  2. Reduce the speed to low and add the confectioner’s sugar and cocoa powder.
  3. Add the vanilla and mix until well combined before increasing the speed to medium high. Beat for 2 minutes.
  4. Add the nutella and whip mixture on high speed for 2 more minutes.
  5. Add the heavy cream one tablespoon at a time and continue to mix on medium high speed until frosting is light and very fluffy.
  6. Spread evenly over the cooled cake with an off set spatula.


Store cake in a cool, dry place for up to 3 days.
Cake may be frozen.
Cake flavor inspired by The Olive and Mango and Half Baked Harvest.