Description
This Heavenly Banana Walnut Cream Cake is a moist and flavorful layered dessert combining ripe mashed bananas, crunchy walnuts, and a rich cream cheese frosting. Perfect for gatherings or a special treat, this classic American cake offers a delightful balance of sweet banana goodness with a smooth, creamy topping, making it a memorable homemade banana dessert.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ¾ cup buttermilk
- 1 cup chopped walnuts
For the cream frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk (as needed for texture)
Optional garnish:
- additional chopped walnuts
- banana slices
- whipped cream
Instructions
- Prepare the baking pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to ensure even distribution of these ingredients.
- Cream fats and sugars: In a large bowl, beat together the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add eggs and flavoring: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and ensure even mixing. Then mix in the vanilla extract and mashed ripe bananas until fully combined.
- Combine wet and dry mixtures: Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Stir gently to combine after each addition without overmixing to keep the cake tender.
- Incorporate walnuts: Fold in the chopped walnuts evenly throughout the batter, adding a delightful crunch and nutty flavor.
- Fill and bake: Divide the batter evenly between the prepared cake pans, smoothing the tops for even baking. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which is essential for the frosting to set well.
- Make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting becomes fluffy. Add heavy cream or milk one tablespoon at a time until the frosting reaches your desired consistency.
- Assemble and frost the cake: Once the cakes are completely cool, frost the top of one layer. Place the second layer on top, then frost the top and sides of the entire cake evenly.
- Garnish and chill: Decorate with additional chopped walnuts, banana slices, or whipped cream if desired. Chill the cake slightly before slicing to achieve clean cuts.
Notes
- For an extra moist cake, wrap the cooled cake layers in plastic wrap and refrigerate overnight before frosting.
- Use very ripe bananas for the best flavor and natural sweetness.
