Heavenly Banana Walnut Cream Cake

by

🍰 Heavenly Banana Walnut Cream Cake

A moist, flavorful cake infused with the natural sweetness of ripe bananas, the crunch of toasted walnuts, and the richness of a creamy frosting. Perfect for celebrations, teatime, or as a comforting homemade dessert. This cake combines wholesome ingredients with a luxurious cream topping that makes it simply irresistible.

📝 Ingredients for Heavenly Banana Walnut Cream Cake

  • 2 cups all-purpose flour

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon (optional)

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 4 medium ripe bananas, mashed (about 1 ½ cups)

  • ½ cup sour cream or plain yogurt

  • 1 cup chopped walnuts (toasted for extra flavor)

For the Cream Frosting:

  • 1 ½ cups heavy cream (chilled)

  • ½ cup cream cheese (softened)

  • ½ cup powdered sugar (adjust to taste)

  • 1 tsp vanilla extract

Garnish (optional):

  • Chopped walnuts

  • Banana slices (fresh, add before serving to avoid browning)

  • A light dusting of cinnamon

🍴 Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

  2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

  3. Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy.

  4. Add eggs & vanilla: Mix in eggs one at a time, then add vanilla extract.

  5. Incorporate bananas & sour cream: Stir in mashed bananas and sour cream until smooth.

  6. Combine with dry ingredients: Gradually fold in the flour mixture. Do not overmix.

  7. Add walnuts: Gently fold in chopped walnuts.

  8. Bake: Divide batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

  9. Prepare frosting: Whip chilled cream until soft peaks. Separately, beat cream cheese, powdered sugar, and vanilla until smooth. Fold whipped cream into the mixture.

  10. Assemble cake: Spread frosting between cake layers, then cover the outside. Garnish with walnuts and banana slices if desired.

✨ Notes

  • Always use ripe bananas with brown spots for the best flavor.

  • Toasting walnuts enhances their nuttiness and prevents sogginess.

  • Keep cake refrigerated once frosted, as the cream is perishable.

  • If bananas are too ripe, reduce sugar slightly to balance sweetness.

💡 Tips

  • For extra moisture, brush cake layers with a little milk before frosting.

  • Freeze unfrosted cake layers for up to 2 months; thaw before frosting.

  • Add a drizzle of caramel sauce on top for a gourmet touch.

  • Use Greek yogurt instead of sour cream for a tangier flavor.

🍽 Servings

  • Makes 10–12 servings (depending on slice size).

🔍 Nutritional Info (per slice, based on 12 servings)

  • Calories: ~370

  • Carbohydrates: 45g

  • Protein: 6g

  • Fat: 18g

  • Saturated Fat: 8g

  • Fiber: 3g

  • Sugar: 24g

(Values are approximate and vary based on ingredients used.)

🌿 Benefits

  • Bananas: Rich in potassium, fiber, and natural sweetness.

  • Walnuts: Good source of omega-3 fatty acids and antioxidants.

  • Cream cheese & yogurt: Provide protein and calcium.

  • Homemade dessert: No artificial preservatives, fresher and healthier than store-bought.

❓ Q/A

Q1: Can I make this cake without walnuts?
Yes! Simply omit them or replace with pecans, almonds, or chocolate chips.

Q2: Can I make it ahead of time?
Yes, you can bake the cake layers 1–2 days ahead. Wrap tightly and refrigerate; frost before serving.

Q3: What can I substitute for cream frosting?
You can use classic buttercream, whipped cream only, or even a light glaze.

Q4: How do I prevent banana slices on top from browning?
Brush them lightly with lemon juice before garnishing.

Q5: Is this cake freezer-friendly?
Yes. Freeze unfrosted layers; avoid freezing the cream frosting.

Leave a Comment