Description
Heavenly Banana Walnut Cream Cake is a moist and flavorful dessert featuring ripe bananas and crunchy walnuts baked into a tender cake, layered and frosted with a luscious cream cheese and whipped cream filling. Perfectly balanced with sweet and nutty notes, this classic American cake is ideal for gatherings or any special occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1/2 cup chopped walnuts
Cream Filling and Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts for topping
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine thoroughly. This ensures even distribution of leavening agents and seasonings for a balanced cake structure.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air into the batter, contributing to a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition to maintain an even texture. Stir in the vanilla extract, sour cream, and milk to enrich the batter and add moisture.
- Incorporate Bananas and Dry Ingredients: Stir in the mashed ripe bananas until evenly blended. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the batter which can make the cake tough.
- Fold in Walnuts: Gently fold in the chopped walnuts to distribute the nuts evenly without overmixing.
- Prepare Pans and Bake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely in their pans on a wire rack before removing and assembling.
- Make the Cream Filling and Frosting: In a chilled bowl, whip the heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until combined to create a light and creamy frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream filling on top. Place the second cake layer over the filling, then frost the top and sides of the cake evenly with the remaining cream filling.
- Garnish and Chill: Sprinkle the chopped walnuts over the top of the frosted cake for garnish. Refrigerate the assembled cake until ready to serve, allowing the flavors to meld and the frosting to set.
Notes
- This cake is best chilled and served cold for optimal flavor and texture.
- For enhanced walnut flavor, toast the walnuts lightly before adding them to the batter and as a garnish.
- The recipe can be adapted into a single-layer sheet cake by adjusting baking time accordingly.
