Description
Banana Walnut Cream Cake brings pure comfort straight from your kitchen, blending rich banana flavor with crunchy walnuts in a creamy dream. Warm slices pair perfectly with afternoon coffee, making your dessert moment totally delightful.
Ingredients
Scale
Primary Ingredients:
- 3 ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter
- 2 large eggs
- ¾ cup chopped walnuts
Supporting Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup whole milk
- 1 teaspoon vanilla extract
Cream and Garnish:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup chopped walnuts
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan thoroughly with butter or cooking spray.
- Mash 3 ripe bananas in a medium bowl until completely smooth and no large chunks remain.
- Whisk 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon in a separate bowl.
- Cream ½ cup softened butter with 1 cup granulated sugar and ½ cup brown sugar until light and fluffy, about 3 minutes.
- Beat 2 large eggs into the butter mixture one at a time. Add mashed bananas and 1 teaspoon vanilla extract, mixing until combined.
- Gradually add dry ingredients to wet mixture, alternating with ½ cup milk. Mix until just incorporated.
- Gently fold ¾ cup chopped walnuts into the batter using a spatula.
- Pour batter into prepared pan. Spread evenly and tap pan on counter to release air bubbles.
- Bake at 350°F for 32-35 minutes. Test doneness by inserting a toothpick into center – it should come out clean.
- Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form.
- Slice cooled cake horizontally into two even layers.
- Spread whipped cream filling on bottom cake layer. Replace top layer carefully.
- Sprinkle ¼ cup chopped walnuts and dust with 1 tablespoon powdered sugar.
- Refrigerate cake for 30 minutes before serving to set cream and enhance flavors.
Notes
- Choose very ripe bananas with dark brown spots for maximum sweetness and deeper banana flavor.
- Toast walnuts in a dry skillet before adding to the batter to enhance their nutty depth and crunch.
- Check cake doneness early, as ovens vary – start testing at 25 minutes to prevent drying out the cake.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure your baking powder is certified gluten-free.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 343 kcal
- Sugar: 29 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 70 mg