Heavenly Banana Walnut Cream Cake is a delightful dessert that brings comfort and joy with every bite. The combination of ripe bananas and crunchy walnuts creates a wonderful flavor and texture. This cake is perfect for birthdays, family gatherings, or simply as a sweet treat to enjoy at home. With its creamy frosting and moist cake, it is sure to impress your friends and family.
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 flour, baking powder, baking soda, and salt. Set aside.
- 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, then add the vanilla extract.
- Gradually mix in the mashed bananas, then alternate adding the dry ingredients with the buttermilk. Mix until just combined.
- Stir in the chopped walnuts.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Beat in the softened cream cheese until smooth.
- Once the cake has cooled, spread the cream cheese frosting over the top and sprinkle with additional chopped walnuts for garnish.
how to serve Heavenly Banana Walnut Cream Cake
Serve this cake at room temperature or slightly chilled. You can enjoy it on its own or with a scoop of vanilla ice cream for an extra treat. It pairs wonderfully with a cup of coffee or tea and makes a great dessert after any meal.
how to store Heavenly Banana Walnut Cream Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you’d like, you can freeze the cake without frosting for longer storage. Wrap it tightly in plastic wrap and aluminum foil, and it can last up to 2 months in the freezer.
tips to make Heavenly Banana Walnut Cream Cake
- Make sure the bananas are very ripe for the best flavor.
- For extra moisture, you can add an extra tablespoon of buttermilk.
- If you prefer, you can use pecans instead of walnuts for a different flavor.
variation
You can turn this cake into cupcakes by using the same batter. Fill muffin tins and bake for about 20-25 minutes, or until a toothpick comes out clean. You can also add chocolate chips or dried fruit for added flavor!
FAQs
1. Can I use frozen bananas?
Yes, you can use frozen bananas! Just thaw them and drain any excess liquid before mashing.
2. Can I make this cake dairy-free?
You can substitute the butter with a dairy-free alternative and use almond milk or oat milk in place of buttermilk.
3. How can I make the frosting easier to spread?
Make sure your cream cheese is at room temperature and beat it well with the whipped cream to get a smooth consistency.
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 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, then add the vanilla extract.
- Gradually mix in the mashed bananas, then alternate adding the dry ingredients with the buttermilk. Mix until just combined.
- Stir in the chopped walnuts.
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Beat in the softened cream cheese until smooth.
- Once the cake has cooled, spread the cream cheese frosting over the top and sprinkle with additional chopped walnuts for garnish.
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