Heavenly Banana Walnut Cream Cake is a delightful treat that anyone can make! Combining ripe bananas and crunchy walnuts, it creates a soft and moist cake that is simply irresistible. This cake is perfect for family gatherings, birthday parties, or just when you want to enjoy something sweet. Plus, it’s a great way to use up those overripe bananas sitting on your counter!

how to make Heavenly Banana Walnut Cream Cake

Ingredients:

2 ripe bananas, mashed
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1⁄2 cup buttermilk
1 cup chopped walnuts
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1⁄2 cup cream cheese, softened

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, and then add the vanilla extract.
Gradually mix in the mashed bananas, and then alternate adding the dry ingredients with the buttermilk, mixing until everything is just combined.
Stir in the chopped walnuts for that lovely crunch.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form, and then beat in the softened cream cheese until it’s smooth and creamy.
Once the cake has cooled, spread cream cheese frosting over the top of one layer. Place the second layer on top, add more frosting, then place the third layer and spread frosting on top and sides. Lastly, sprinkle with chopped walnuts and sliced bananas for garnish.
Slice, serve, and enjoy!

how to serve Heavenly Banana Walnut Cream Cake

Serve this cake at room temperature. You can enjoy it plain or pair it with a scoop of vanilla ice cream for an extra treat. It’s perfect for birthdays, potlucks, or simply enjoying a nice slice with your afternoon tea or coffee.

how to store Heavenly Banana Walnut Cream Cake

You can store this cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the fridge, where it will stay fresh for about a week. Make sure to cover it well to prevent it from drying out.

tips to make Heavenly Banana Walnut Cream Cake

Make sure your bananas are really ripe for the best flavor.
Don’t overmix the batter; mix just until everything is combined to keep your cake fluffy.
For more flavor, you can add a dash of cinnamon or nutmeg to the batter.

variation

You can switch out the walnuts for pecans, or add chocolate chips if you want a chocolatey twist. You can also try making this as cupcakes for a fun presentation!

FAQs

Q1: Can I use frozen bananas?
A1: Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.

Q2: Is it possible to make this cake dairy-free?
A2: Absolutely! You can use dairy-free butter and buttermilk substitutes like almond milk mixed with a little vinegar.

Q3: Can I bake this in a different pan?
A3: Yes, this recipe also works well in a 9×13 inch pan! Just keep an eye on the baking time as it may vary slightly.

Heavenly Banana Walnut Cream Cake

Heavenly Banana Walnut Cream Cake is a delightful treat that anyone can make! Combining ripe bananas and crunchy walnuts, it creates a soft and moist cake that is simply irresistible. This cake is perfect for family gatherings, birthday parties, or just when you want to enjoy something sweet. Plus, it's a great way to use up those overripe bananas sitting on your counter!

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Ingredients

2 ripe bananas mashed
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped walnuts
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup cream cheese softened

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, and then add the vanilla extract.
Gradually mix in the mashed bananas, and then alternate adding the dry ingredients with the buttermilk, mixing until everything is just combined.
Stir in the chopped walnuts for that lovely crunch.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form, and then beat in the softened cream cheese until it's smooth and creamy.
Once the cake has cooled, spread cream cheese frosting over the top of one layer. Place the second layer on top, add more frosting, then place the third layer and spread frosting on top and sides. Lastly, sprinkle with chopped walnuts and sliced bananas for garnish.
Slice, serve, and enjoy!