Why You’ll Love This Recipe
This heavenly banana walnut cream cake is the perfect balance of homestyle comfort and refined indulgence. It combines the natural sweetness of ripe bananas with the gentle crunch of walnuts and a smooth, creamy frosting that brings everything together. What I love most about this cake is its texture: moist without being heavy, rich without feeling overwhelming. I tested this recipe with extra-ripe bananas that were almost too soft to use, and they gave the cake incredible depth of flavor. The walnuts add just enough contrast to keep each bite interesting, while the cream layer adds a light, luxurious finish. This cake works beautifully for celebrations, afternoon gatherings, or simply as a make-ahead dessert to enjoy throughout the week. It feels special without being complicated, which makes it a recipe worth keeping close.
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Heavenly Banana Walnut Cream Cake – Moist, Elegant, and Irresistibly Comforting
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Heavenly Banana Walnut Cream Cake is a moist, tender banana cake layered with crunchy walnuts and topped with a luscious, creamy frosting, making it a comforting and indulgent dessert.
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped walnuts
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking soda, salt, and cinnamon.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and mashed bananas.
- Stir in sour cream, then gradually add dry ingredients.
- Fold in chopped walnuts.
- Pour batter into prepared pan and bake for 40–45 minutes until a toothpick comes out clean.
- Allow cake to cool completely.
- Beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Spread frosting over cooled cake, slice, and serve.
Notes
- Use very ripe bananas for the best flavor.
- Toast walnuts lightly for extra crunch.
- Store refrigerated due to cream topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe Bananas provide natural sweetness, moisture, and the signature flavor of the cake.
All-Purpose Flour forms the structure of the cake while keeping the crumb tender.
Granulated Sugar sweetens the batter and helps create a soft texture.
Brown Sugar adds moisture and a subtle caramel depth.
Unsalted Butter contributes richness and enhances flavor throughout the cake.
Eggs bind the ingredients and give the cake stability.
Baking Powder helps the cake rise evenly.
Baking Soda works with the bananas to create a light, airy crumb.
Salt balances the sweetness and sharpens flavor.
Walnuts add crunch and a warm, nutty note that pairs perfectly with banana.
Vanilla Extract enhances all the flavors without overpowering them.
Heavy Cream forms the base of the creamy frosting.
Cream Cheese adds tang and structure to the cream layer.
Powdered Sugar sweetens and smooths the frosting.
Directions
Preheat your oven to 180°C and grease a round or rectangular cake pan. Mash the bananas until smooth and set aside. In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract and mashed bananas.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chopped walnuts gently. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To prepare the cream layer, beat cream cheese until smooth. Add powdered sugar gradually, then pour in heavy cream and beat until thick and spreadable. Spread the cream evenly over the cooled cake. Chill for at least 30 minutes before slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cake serves 8 to 10 people. Preparation takes approximately 20 minutes, baking time is about 40 minutes, and chilling time is 30 minutes, for a total time of around 1 hour and 30 minutes.
Storage/reheating
Store the cake in an airtight container in the refrigerator for up to four days. Allow slices to come to room temperature before serving for the best texture. This cake does not require reheating.
Variations and Customizations
This recipe adapts well to personal preferences. You can toast the walnuts beforehand to enhance their flavor. I have also tried adding a pinch of cinnamon to the batter, which gave the cake a warm undertone without overpowering the banana. If you prefer a lighter topping, whipped cream can replace the cream cheese frosting. For added richness, a thin layer of caramel sauce can be drizzled over the cream. You can also bake the batter into two layers and sandwich the cream between them for a more elegant presentation.
Nutrition and Dietary Info
This cake provides carbohydrates, fats, and small amounts of protein. It is rich due to the butter, cream, and nuts, so moderate portions are recommended. Reduced-sugar and reduced-fat adaptations are possible with ingredient substitutions.
Expert Tips & Customizations
Use Very Ripe Bananas
Overripe bananas deliver the best flavor and moisture.
Do Not Overmix
Gentle mixing keeps the crumb soft.
Cool Completely Before Frosting
This prevents the cream from melting.
Chill Before Serving
Chilling helps the cream set cleanly for slicing.
FAQs
Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.
Can I make this cake ahead of time?
Yes, it tastes even better after chilling.
What size pan works best?
A standard 9-inch pan works well.
Can I omit the walnuts?
Yes, the cake works without nuts.
Can I use whipped topping instead?
Yes, but the texture will be lighter.
Is this cake very sweet?
No, the sweetness is well balanced.
Can I add chocolate chips?
Yes, they pair nicely with banana.
Can I freeze this cake?
Freeze the unfrosted cake only.
What frosting works best?
Cream cheese-based frosting complements banana best.
How do I keep the cake moist?
Store it covered and refrigerated.
Conclusion
Heavenly banana walnut cream cake is a timeless dessert that combines familiar flavors with a refined finish. Moist, flavorful, and beautifully balanced, it is a cake that feels special enough for celebrations yet comforting enough for everyday enjoyment.
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