Description
This Heavenly Banana Walnut Cream Cake is a moist and flavorful dessert featuring mashed ripe bananas and toasted walnuts folded into a tender cake batter. The layers are filled and frosted with a luscious whipped cream frosting combined with fresh banana slices, creating a perfect balance of sweetness and texture. Garnished with extra walnuts, banana slices, and optional chocolate shavings or caramel drizzle, this cake is ideal for celebrations or a special treat.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup ripe bananas, mashed (about 3 bananas)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup walnuts, toasted and chopped
Filling Ingredients
- 2 ripe bananas, sliced
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar (optional)
Frosting Ingredients
- 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 the oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them for 8 to 10 minutes until they become browned and fragrant. Remove from the oven and allow to cool completely.
- Make the Cake Batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Incorporate the mashed ripe bananas and vanilla extract into the mixture, blending until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix just until the batter is smooth and homogeneous.
- Fold in Walnuts: Gently fold the toasted and chopped walnuts into the cake batter using a spatula, being careful not to overmix.
- Bake the Cake: Grease two 9-inch round cake pans and evenly divide the batter between them. Smooth the tops and bake at 350°F (175°C) for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before assembling.
- Prepare the Filling and Frosting: For the filling, toss sliced bananas with lemon juice and optional brown sugar to prevent browning and add sweetness. For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, taking care not to overbeat.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous layer of the banana slices atop the cake, followed by a layer of whipped cream frosting. Place the second cake layer on top and frost the entire cake — top and sides — with the remaining whipped cream frosting.
- Garnish (Optional): Decorate with extra toasted walnuts, banana slices, chocolate shavings, or a drizzle of caramel sauce to enhance presentation and flavor.
Notes
- Ensure bananas are very ripe for the best flavor and moisture in the cake.
- To toast walnuts, watch carefully to avoid burning as nuts can go from toasted to burnt quickly.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
- The whipped cream frosting is best used immediately but can be stored in the refrigerator for up to one day; re-whip slightly if it loses volume.
- For added texture, fold in some shredded coconut or replace walnuts with pecans.
- This cake is best served the same day but can be refrigerated for up to 2 days; bring to room temperature before serving.
