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- 2 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)

Heavenly Banana Walnut Cream Cake

Indulge in the flavors of our Heavenly Banana Walnut Cream Cake, a simple and sweet treat that's sure to impress! This delectable cake pairs ripe bananas with crunchy walnuts and creamy whipped frosting, creating a dessert everyone will love. Perfect for any occasion, it’s easy to make with our step-by-step guide. Click through to explore the full recipe and let the baking magic begin!
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Ingredients
  

2 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
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

    Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

      Add Eggs and Bananas: 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.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Mix Dry and Wet Ingredients: 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.

            Fold in Walnuts: Gently fold in the toasted walnuts into the batter to keep them intact.

              Bake the Cakes: 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.

                Cool the Cakes: Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.

                  Prepare the Cream: 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.

                    Assemble the Cake: 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.

                      Decorate: If desired, sprinkle additional chopped walnuts on top of the cake for decoration. You can also drizzle some melted chocolate or caramel over the top for an extra indulgent touch.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10