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Heavenly Banana Walnut Cream Cake Recipe

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4.3 from 45 reviews

This Heavenly Banana Walnut Cream Cake combines moist banana-infused layers with crunchy toasted walnuts and a light whipped cream frosting. Perfectly balanced with sweet ripe bananas and a creamy filling, this cake is ideal for celebrations or a special dessert treat.

Ingredients

Cake Batter

  • 3 cups all-purpose flour (Use cake flour for a lighter texture)
  • 2.5 tsp baking powder (Ensures proper rise)
  • 1 tsp baking soda (Reacts with banana acidity for fluff)
  • 0.5 tsp salt (Balances sweetness)
  • 1 cup unsalted butter, softened (2 sticks; can replace partly with oil)
  • 1.75 cups granulated sugar (Adjust for ripeness of bananas)
  • 3 large eggs (Room temperature)
  • 1.5 cups ripe bananas, mashed (About 3–4 bananas)
  • 1 cup buttermilk (Or milk + 1 Tbsp lemon juice)
  • 2 tsp vanilla extract (Adds aromatic depth)
  • 1 cup walnuts, toasted & chopped (Enhances flavor and crunch)

Banana Filling

  • 2-3 medium ripe bananas, sliced (Layered between cake layers)
  • 1 Tbsp lemon juice (Prevents oxidation)
  • 2 Tbsp brown sugar (Optional; lightly sweetens bananas)

Whipped Cream Frosting

  • 2 cups heavy whipping cream (Chill bowl and beaters for best results)
  • 0.25-0.5 cup powdered sugar (Adjust sweetness to taste)
  • 1 tsp vanilla extract (Enhances cream flavor)

Garnish (Optional)

  • extra walnuts, banana slices, chocolate shavings, or caramel drizzle (For decoration and flavor contrast)

Instructions

  1. Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Toast the Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for about 3–4 minutes until they become fragrant. Remove from heat and let cool completely.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
  4. Cream Butter, Sugar & Eggs: Using a mixer, beat the softened 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, then stir in the vanilla extract.
  5. Add Bananas & Buttermilk: Stir in the mashed bananas and buttermilk until just combined, ensuring the batter stays light.
  6. Combine Wet & Dry, Fold in Walnuts: Alternately add the dry ingredients to the wet mixture, starting and ending with the dry. Gently fold in the cooled toasted walnuts until evenly distributed.
  7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
  8. Prepare Banana Filling & Whipped Cream Frosting: Toss the sliced bananas with lemon juice and brown sugar to keep them fresh and lightly sweetened. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Assemble the Cake: Spread a layer of whipped cream and the banana slices between the cake layers. Frost the top and sides with the remaining whipped cream. Garnish with extra walnuts, banana slices, chocolate shavings, or caramel drizzle as desired.
  10. Chill & Serve: Refrigerate the assembled cake for at least 1 hour before serving. This helps the cake set for clean slicing and enhances the flavors.

Notes

  • Use overripe bananas for maximum flavor and sweetness.
  • Do not overmix the batter to ensure a soft, tender crumb.
  • Chill the cake before slicing to achieve neat and clean layers.
  • Toasted walnuts add a rich aroma and enhance the crunchy texture.

Find it online: https://flavorspath.com/heavenly-banana-walnut-cream-cake-recipe/