If you’re looking for a dessert that’s both comforting and impressive, this Banana Walnut Cream Cake is the answer. Combining the natural sweetness of ripe bananas with the crunch of walnuts and a luscious cream frosting, this cake is a crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a party, celebrating a special event, or simply craving a sweet treat, this recipe is sure to delight.
In this article, we’ll guide you through the steps to make this moist and flavorful cake at home. With simple ingredients and easy-to-follow instructions, you’ll have a stunning dessert ready in no time. Plus, we’ll share tips, variations, and serving suggestions to make this recipe your own. Let’s get baking!
Why You Will Love Making This Recipe
Here’s why this Banana Walnut Cream Cake will become a favorite in your kitchen:
- Moist and Flavorful: The ripe bananas ensure a moist and tender crumb, while the walnuts add a delightful crunch.
- Easy to Make: This recipe uses simple ingredients and straightforward steps, making it perfect for bakers of all levels.
- Crowd-Pleaser: The combination of banana, walnuts, and cream frosting is universally loved.
- Perfect for Any Occasion: Whether it’s a birthday, potluck, or afternoon tea, this cake fits right in.
- Great for Using Overripe Bananas: Don’t let those brown bananas go to waste—this recipe is the perfect way to use them.
- Customizable: Add your favorite toppings or mix-ins to make it unique.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup buttermilk
- 1 cup chopped walnuts
For the Cream Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Sliced bananas
- Additional chopped walnuts
Equipment Used
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Whisk
Directions & Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the mashed bananas and chopped walnuts.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Cream Frosting: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Once the cake is completely cool, spread the cream frosting evenly over the top. Garnish with sliced bananas and additional chopped walnuts if desired.
Nutritional Information
Each serving of Banana Walnut Cream Cake (1/12 of the cake) contains approximately:
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 5g
- Fiber: 2g
- Sugar: 20g
This cake is a delicious treat best enjoyed in moderation.
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Substitute the butter with coconut oil and the buttermilk with almond milk mixed with 1 teaspoon of vinegar.
- Chocolate Twist: Add ½ cup of chocolate chips to the batter for a chocolatey surprise.
- Nut-Free: Omit the walnuts or replace them with seeds like sunflower or pumpkin seeds.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes! Thaw the bananas and drain any excess liquid before mashing.
Q: How do I store leftovers?
A: Store the cake in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and add the frosting just before serving.
Pro Tips By Emma
- Use very ripe bananas for the best flavor and moisture.
- Toast the walnuts before adding them to the batter for extra crunch and flavor.
- Chill your mixing bowl and beaters before whipping the cream for a stiffer frosting.
Serving Suggestions
- Serve with a cup of coffee or tea for a delightful afternoon treat.
- Pair with a scoop of vanilla ice cream for an extra indulgent dessert.
- Garnish with fresh berries or a drizzle of caramel sauce for added elegance.
Banana Walnut Cream Cake
Try this easy Banana Walnut Cream Cake recipe! Moist banana cake with crunchy walnuts and creamy frosting—perfect for any occasion
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Whisk
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas (mashed)
- ½ cup buttermilk
- 1 cup chopped walnuts
- For the Cream Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For Garnish (Optional:)
- Sliced bananas
- Additional chopped walnuts
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the mashed bananas and chopped walnuts.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Cream Frosting: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Once the cake is completely cool, spread the cream frosting evenly over the top. Garnish with sliced bananas and additional chopped walnuts if desired.
Use very ripe bananas for the best flavor and moisture.
Toast the walnuts before adding them to the batter for extra crunch and flavor.
Chill your mixing bowl and beaters before whipping the cream for a stiffer frosting.