The Easy Banana Bread Cake Anyone Can Make

Preheat the oven to 325°F. Coat an 8x8-inch square baking pan with cooking spray. Set aside.

Toast the walnuts (optional): If using, spread the walnuts in an even layer on a small baking sheet and toast in the preheated oven for 10 to 15 minutes, until lightly browned and fragrant. Set aside.

Make the batter: In a large bowl, combine the melted butter with the peeled bananas and use a fork or potato masher to mash the bananas until smooth. Add the egg, brown sugar, vanilla, baking soda, salt, and cinnamon and whisk until smooth, about 30 seconds. Add the flour, whisking until just combined, about 15 seconds. Fold in the walnuts, if using, until evenly distributed.

Bake the cake: Pour the batter into the prepared baking pan. Bake until a skewer or toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the pan on a wire rack, 1 hour to 1 hour 30 minutes.

Make the cream cheese frosting (optional): In a medium bowl, beat together the cream cheese and butter using an electric mixer on medium speed, until light and creamy, about 2 minutes. With the mixer on low speed, gradually beat in the powdered sugar. Add the vanilla and salt and beat on medium speed until fluffy, 1 to 2 minutes.

Frost the cake (optional): Top the cooled cake with the cream cheese frosting, if using. Garnish with additional toasted walnuts, if desired. Cover the cake tightly and refrigerate for up to 5 days. If left unfrosted, you can freeze the cake, tightly wrapped in 2 layers of plastic wrap, for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and then frost, if desired, and serve.