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Banana walnut cake with vanilla cream cheese frosting and a milk chocolate ganache drip

Banana Walnut Drip Cake

Kachina @ Sweet Mouth Joy
A soft and moist banana cake filled with crunchy walnuts, coated with vanilla cream cheese frosting and topped with a chocolate ganache drip - yum!

Rate this recipe here:

5 from 5 votes
Prep Time 1 hr 45 mins
Cook Time 35 mins
Chill Time 1 hr 30 mins
Total Time 3 hrs 50 mins
Course Dessert, Snack
Cuisine Fusion
Servings 14 slices


Banana walnut cake:

  • 4 medium bananas (roughly 400g peeled, very ripe)
  • 4 eggs
  • 140 g ( cups) soft light brown sugar
  • 200 ml (1 cups) oil (canola, sunflower or vegetable)
  • 370 g (3 cups) plain / all-purpose flour (see notes for self-raising flour swap)
  • 2 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • ½ teaspoon ground mixed spice
  • ¼ teaspoon salt (optional)
  • 2 teaspoon vanilla extract
  • 200 g (1 ¾ cups) walnuts (chopped)

Cream cheese frosting:

Milk chocolate ganache drip:

  • 50 ml (¼ cups) heavy cream (e.g. double cream)
  • 100 g ( cups) milk chocolate


  • 15 g (2 tablespoon) walnuts (chopped, for border)


Banana walnut cakes:

  • Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • In a mixing bowl, peel and mash your bananas with a fork.
  • Beat in the eggs, sugar and oil until fully combined.
  • Sieve in the baking powder, bicarb of soda and flour, folding in gently until only just combined.
  • Finally, stir in the mixed spice, vanilla, salt and chopped walnuts until spread evenly throughout.
  • Divide your cake batter evenly between the two greased and lined cake pans and bake for 45-50mins until risen, golden on top and a skewer comes out clean.
  • Allow you cakes to cool in the pans for 10mins before transferring out of the pans onto a wire rack to finish cool. While the cakes cool, make the frosting.

Cream cheese frosting:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve the icing sugar into the butter and beat until combined.
  • Add the cream cheese and vanilla, beating until you get a smooth frosting.


  • Set aside for later roughly ⅕ of the frosting into a piping bag for the swirls on top if decorating in this style.
  • Once the sponges have cooled completely, cut off any peaks to give smooth flat tops on your layers.
  • Spread a thick layer of the frosting onto one sponge and sandwich a second sponge layer on top. Repeat this for the next layer.
  • Add another thick even layer of frosting on top of the third sponge, and then place the fourth sponge upside-down on top of this.
  • Smooth a thick layer of frosting on top of the cake and around the edges, smoothing and scraping until your cake has a relatively thin and neat outside coating. Refrigerate for 30mins.
  • Add the remaining frosting to the top and outside of the cake, then smooth using a spatula and cake scraper.
  • Add the crushed walnut around the bottom of the cake and press in gently with the back of a spoon or your hands. Put the cake back into the fridge while you make the ganache.

Chocolate ganache and decorations:

  • Heat the cream over a double-boiler or in the microwave (15-30 secs at a time), until hot but not boiling.
  • Break the chocolate up into pieces and pour the hot cream over it. Let it sit for 10mins and then stir until smooth.
  • Allow the ganache to cool at room temperature for 10-20mins, until the ganache is still runny but has cooled and thickened slightly.
  • Remove your cake from the fridge. Dip a teaspoon in your ganache and test a drip at the top edge of your cake. If this creates a thick line and only runs partway down the side, you’re good to go. If it hits the bottom, allow your ganache to cool for another 5mins and try another test drip. Repeat until your test drips are to your liking.
  • Drip ganache from your spoon at the edges of your cake until you have enough drips. Then fill in the top of your cake, smoothing gently with an offset spatula until you get an even layer connecting the top of the drips together at the edges.
  • Using the frosting set aside previously (or another one of your choice), and your 1M tip and piping bag, pipe big swirls onto the top of the cake in a ring.


  • You can swap the plain flour in this recipe for self-raising flour of the same quantity, and exclude the bicarbonate of soda and reduce the baking powder by ½ teaspoon (i.e. use only 1 ½ teaspoon baking powder).


Calories: 815kcal | Carbohydrates: 67g | Protein: 10g | Fat: 59g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 318mg | Potassium: 326mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1141IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Banana, Chocolate, Drip Cake, Layer Cake, Nuts
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