Description
A moist and flavorful banana walnut cream cake featuring toasted walnuts and ripe bananas layered with luscious whipped cream frosting. Perfect for dessert or special occasions, this cake combines the natural sweetness of bananas with crunchy walnuts and a smooth, creamy finish.
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 2-3 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
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Extra walnuts
- Banana slices
- Chocolate shavings
- Caramel drizzle
Instructions
- Prepare and Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread walnuts on a baking sheet and toast them for 8-10 minutes until browned and fragrant. Remove from oven and let them cool completely.
- Make the Cake Batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until smooth and combined.
- Fold in Walnuts: Gently fold the cooled toasted and chopped walnuts into the cake batter, being careful not to overmix.
- Bake the Cake: Grease and flour your cake pans. Pour the batter evenly into the pans and bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- Prepare the Filling and Frosting: For the filling, combine the banana slices 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, creating a smooth and fluffy cream.
- Assemble the Cake: Place one cake layer on your serving platter. Spread a layer of the banana slices mixture over the cake, then spread a generous layer of whipped cream frosting on top. Add the second cake layer and cover the entire cake’s top and sides with the remaining whipped cream frosting.
- Garnish (Optional): Decorate the cake with extra walnuts, banana slices, chocolate shavings, or a caramel drizzle for an elegant finishing touch.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture in the cake.
- To prevent browning, toss banana slices with lemon juice before assembling the filling.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Use room temperature ingredients for best batter consistency and smooth frosting.
- Store the cake refrigerated due to the whipped cream frosting and consume within 2-3 days.
