Description
This Heavenly Banana Walnut Cream Cake is a moist, flavorful dessert featuring a delightful combination of ripe bananas and toasted walnuts layered with luscious whipped cream frosting. Perfectly balanced with a subtle hint of vanilla and a touch of tang from lemon juice, this cake offers a creamy and crunchy texture that will please any crowd.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup ripe bananas, mashed (about 2-3 bananas)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup walnuts, toasted and chopped
Filling Ingredients
- 2 ripe bananas, sliced
- 1 tablespoon lemon juice
- 1-2 tablespoons brown sugar (optional)
Frosting Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes
- Extra walnuts
- Banana slices
- Chocolate shavings
- Caramel drizzle
Instructions
- Prepare and Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them for 8-10 minutes until they are golden brown and fragrant. Remove and let them cool completely before using.
- Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract, mixing well after each addition.
- 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 dry ingredients. Mix just until combined to avoid overmixing.
- Fold in Walnuts: Gently fold the toasted and chopped walnuts into the batter with a spatula, ensuring even distribution.
- Bake the Cake: Grease your cake pans and pour the batter evenly into them. Bake in the preheated oven 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 the pans for 10 minutes, then transfer them to wire racks to cool completely to room temperature before assembly.
- Prepare the Filling and Frosting: For the filling, toss 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, ensuring a thick and creamy texture.
- Assemble the Cake: Place the first layer of cake on a serving platter. Spread a layer of the banana slices and a generous amount of whipped cream on top. Add the second cake layer and frost the entire cake with the whipped cream frosting.
- Garnish (Optional): Decorate the cake with extra walnuts, banana slices, chocolate shavings, or a caramel drizzle as desired to enhance appearance and flavor.
Notes
- To ensure your cake remains moist, avoid overmixing the batter once the dry ingredients are added.
- Toast walnuts carefully to bring out flavor; watch closely to prevent burning.
- Use ripe bananas for maximum natural sweetness and better texture.
- Chilling the cake for at least 30 minutes before serving can help the frosting set better.
- Substitute buttermilk with milk and 1 tablespoon lemon juice if buttermilk is unavailable.
