This banana walnut cream cake is a delightful dessert featuring moist banana cake layers, crunchy walnuts, and a luscious cream cheese frosting. Perfect for celebrations or when you’re craving a slice of something comforting and decadent!
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
1 cup chopped walnuts, toasted
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional, for a softer consistency)
Instructions
Prepare the Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Toast the walnuts in a dry pan over medium heat for 3-4 minutes, stirring occasionally. Set aside to cool.
Make the Cake Batter
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
Cream Butter and Sugar:
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add Wet Ingredients:
Beat in the eggs, one at a time, followed by the vanilla extract and mashed bananas.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Do not overmix.
Fold in Walnuts:
Gently fold in the toasted walnuts using a spatula.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
Cream Butter and Cream Cheese:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add Sugar and Vanilla:
Gradually add the powdered sugar and beat until fully incorporated. Mix in the vanilla extract and heavy cream (if using) for a softer consistency.
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
Place the second cake layer over the frosting and spread the remaining frosting evenly over the top and sides.
Sprinkle chopped walnuts on top for garnish (optional).
Tips for Success
Use ripe bananas with plenty of brown spots for maximum sweetness and flavor.
Toasting the walnuts enhances their flavor and adds a delightful crunch.
For a lighter cake, sift the flour before measuring.
Refrigerate the cake for 20-30 minutes before slicing for cleaner cuts.
Serving Suggestions
Serve chilled or at room temperature with a cup of coffee or tea.
Pair with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
Why This Recipe Works
The combination of mashed bananas and sour cream keeps the cake incredibly moist, while the toasted walnuts add a satisfying crunch. The tangy cream cheese frosting balances the sweetness, making each bite rich yet perfectly balanced.
Enjoy this Heavenly Banana Walnut Cream Cake—a dessert that’s as beautiful as it is delicious! 🍌✨