Banana Walnut Cream Cake is a delightful dessert that combines the sweet, comforting flavor of ripe bananas with the crunch of toasted walnuts and the richness of whipped cream. Perfect for any occasion, this cake is moist, flavorful, and sure to impress!
Why You Will Love Banana Walnut Cream Cake
- Moist and Tender: The ripe bananas make the cake incredibly moist and soft.
- Rich in Flavor: A perfect blend of banana sweetness and nutty walnut crunch.
- Crowd-Pleaser: A great dessert for birthdays, holidays, or casual gatherings.
- Easy to Customize: Add chocolate chips, swap walnuts for pecans, or layer with cream cheese frosting.
- Make-Ahead Friendly: Bake ahead of time and assemble just before serving.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed (about 1 ½ cups)
- ½ cup buttermilk
- 1 cup walnuts, chopped
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup walnuts, toasted and chopped
- Banana slices (optional)
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- 9-inch round cake pans (2)
- Parchment paper
- Offset spatula
- Cooling rack
How to Make Banana Walnut Cream Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease again.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Mash the ripe bananas and fold them into the wet mixture.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped walnuts.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Whipped Cream Frosting
- In a chilled bowl, whip the heavy cream using an electric mixer on medium speed.
- Gradually add powdered sugar and vanilla extract. Increase the speed to high and whip until stiff peaks form.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread an even layer of whipped cream frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
- Garnish with toasted walnuts and banana slices.
Step 5: Chill and Serve
Refrigerate the cake for at least 30 minutes to set before serving. Slice and enjoy!
Serving and Storage Tips
Serving:
- Serve chilled for the best flavor and texture.
- Pair with coffee or tea for a delightful treat.
Storage:
- Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw and frost before serving.
Variations
- Chocolate Banana Cake: Add ½ cup of mini chocolate chips to the batter for a chocolaty twist.
- Cream Cheese Frosting: Replace the whipped cream frosting with cream cheese frosting for a richer flavor.
- Pineapple Banana Cake: Fold in ½ cup of crushed pineapple for a tropical touch.
Helpful Notes
- Ripe Bananas: Use bananas with brown spots for the sweetest flavor.
- Whipping Tip: Chill your mixing bowl and beaters to ensure the whipped cream comes together quickly.
- Even Layers: Level the cake layers with a serrated knife for a polished look.
Tips from Well-Known Bakers
- Sally McKenney: “Always toast nuts before adding them to a recipe to bring out their full flavor.”
- Ina Garten: “Use room-temperature ingredients for the best baking results.”
- Martha Stewart: “Add a dollop of frosting between layers to keep your cake steady as you assemble.”
Frequently Asked Questions (FAQ)
1. Can I use frozen bananas?
Yes, thaw the bananas completely and drain any excess liquid before mashing.
2. Can I make this cake as cupcakes?
Absolutely! Divide the batter into cupcake liners and bake for 18-22 minutes.
3. What if I don’t have buttermilk?
Substitute with ½ cup of milk mixed with 1 ½ teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
4. How do I prevent the frosting from melting?
Keep the cake refrigerated until ready to serve, especially in warm weather.
5. Can I make this cake nut-free?
Yes, simply omit the walnuts for a nut-free version.
Banana Walnut Cream Cake is a delightful dessert that’s easy to make and perfect for any occasion. With its moist texture and creamy frosting, it’s bound to become a favorite!
