Heavenly Banana Walnut Cream Cake Simple and Sweet Treat

Ingredients

• 2 pieces ripe bananas, mashed
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup walnuts, chopped and toasted
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for cream)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the mashed bananas and 1 teaspoon of vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredient mixture to the wet mixture, alternating with buttermilk. Start and end with the flour mixture. Mix until just combined — do not overmix.
6. Gently fold in the toasted walnuts into the batter to keep them intact.
7. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
9. In a mixing bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar and continue whipping until soft peaks form. Add 1 teaspoon of vanilla extract for flavor.
10. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top of the first layer. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
11. If desired, sprinkle additional chopped walnuts on top of the cake for decoration.