Description
This Heavenly Banana Walnut Cream Cake is a moist, flavorful dessert featuring ripe bananas, toasted walnuts, and a luscious whipped cream frosting. Layers of banana slices tossed in lemon juice add a fresh brightness, while the toasted walnuts provide a delightful crunch. Perfect for special occasions or a comforting weekend treat, this cake combines classic baking techniques with rich, creamy textures for an unforgettable indulgence.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup ripe bananas, mashed (about 3 medium bananas)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup walnuts, toasted and chopped
Filling
- 2 ripe bananas, sliced
- 1 tablespoon lemon juice
- 1-2 tablespoons brown sugar (optional)
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish (Optional)
- Extra walnuts
- Banana slices
- Chocolate shavings
- Caramel drizzle
Instructions
- Prepare and Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast for 8-10 minutes until they become browned and fragrant. Remove from oven and allow to cool completely before using.
- Make the Cake Batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the mashed ripe bananas and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry ingredient mixture into the wet batter, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently until just combined to ensure a tender crumb.
- Fold in Walnuts: Carefully fold the toasted and chopped walnuts into the batter, making sure they are evenly distributed without overmixing.
- Bake the Cake: Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans and smooth the tops. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cake: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks and allow them to cool completely before frosting.
- Prepare the Filling and Frosting: For the filling, combine the sliced bananas with lemon juice and brown sugar (if using) to prevent browning and add sweetness. For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, indicating it is ready to spread.
- Assemble the Cake: Place one cake layer on a serving platter. Spread a layer of whipped cream over the top, then evenly distribute the banana slices as filling. Carefully top with the second cake layer. Frost the entire cake with the remaining whipped cream, covering the top and sides smoothly.
- Garnish (Optional): Decorate the cake with extra toasted walnuts, banana slices, chocolate shavings, or a drizzle of caramel sauce for an elegant finishing touch.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the cake light and tender.
- To toast walnuts, keep an eye on them to prevent burning as ovens may vary.
- The whipped cream frosting is best assembled on the day of serving for freshness.
- Store leftovers covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for the best flavor and texture.
