Description
Banana Walnut Cream Cake brings pure comfort straight from Grandma’s kitchen to your table. Warm, nutty layers blend perfectly with creamy frosting that feels like a sweet hug for your taste buds.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1¾ cups granulated sugar
- 1½ cups mashed ripe bananas
- 1 cup unsalted butter
- 1 cup buttermilk
- 1 cup toasted, chopped walnuts
- 3 large eggs
Supporting Ingredients:
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Filling and Frosting Ingredients:
- 2–3 ripe bananas
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
- ¼–½ cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F and spread 1 cup of walnuts across a baking sheet. Toast them for exactly 8-10 minutes until fragrant. Let them cool completely before incorporating into your cake.
- Combine 3 cups flour, 2½ tsp baking powder, 1 tsp baking soda, and ½ tsp salt in a mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- Cream 1 cup softened butter with 1¾ cups sugar for 3-4 minutes until the mixture becomes pale and fluffy. Your mixture should look light and airy.
- Add 3 eggs one at a time, mixing completely after each addition. Incorporate 1½ cups mashed bananas and 2 tsp vanilla extract.
- Gradually mix dry ingredients and 1 cup buttermilk into the banana mixture. Alternate between dry ingredients and liquid, stirring gently to maintain batter’s delicate texture.
- Fold 1 cup toasted walnuts into your batter, ensuring even distribution.
- Grease two 9-inch round cake pans. Divide batter equally between pans.
- Bake at 350°F for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.
- Let cakes rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Slice 2-3 bananas and toss with 1 tbsp lemon juice to prevent browning.
- Chill your mixing bowl and beaters before whipping 2 cups heavy cream with ¼-½ cup powdered sugar and 1 tsp vanilla for 2-3 minutes.
- Place first cake layer on serving plate. Spread a layer of whipped cream.
- Arrange half the banana slices across the cream layer.
- Position second cake layer on top. Frost entire cake with remaining whipped cream.
- Decorate with remaining banana slices and extra walnuts as desired.
Notes
- Toast walnuts carefully to enhance their nutty flavor and prevent burning, which can make them taste bitter.
- Use very ripe bananas for the most intense banana flavor and natural sweetness in the cake.
- Keep the whipped cream frosting cold and work quickly to maintain its light, airy texture and prevent deflating.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free flour blend and add a bit of xanthan gum for better structure.
- Prep Time: 18-22 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 438 kcal
- Sugar: 34 g
- Sodium: 190 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg