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Luscious Walnut Banana Cream Cake

A delightful blend of sweet bananas, crunchy walnuts, and creamy goodness, this cake is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 ripe bananas, mashed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • ½ cup buttermilk or make your own with milk and vinegar
For the Cream Layer
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Additional walnuts and banana slices for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until combined.
  3. In another bowl, cream the butter until smooth. Add the mashed bananas, eggs, and vanilla extract, then mix until combined.
  4. Gradually mix in the dry ingredients, alternating with the buttermilk. Fold in the chopped walnuts.
  5. Pour the batter into a greased 9x13 inch baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Cream Layer Preparation
  1. While the cake cools, whip the heavy cream in a chilled bowl until it starts to thicken.
  2. Gradually add the powdered sugar and vanilla extract, and continue whipping until soft peaks form.
Assembly
  1. Once the cake has cooled completely, spread the cream layer on top, and garnish with sliced bananas and walnuts.

Notes

Banana Substitute: You can use applesauce or pumpkin puree instead of ripe bananas. Store the cake covered in the fridge for up to 3-4 days. For an extra touch, add a drizzle of chocolate or caramel sauce.