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heavenly banana walnut cream cake recipe

Heavenly Banana Walnut Cream Cake

Unlock the secrets to a divine dessert with our heavenly banana walnut cream cake recipe, a simple yet incredibly satisfying treat perfect for any occasion that boasts a delightful balance of moist cake and luscious cream.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Cake, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 ripe bananas mashed (about 1.5 cups)
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk (or ½ cup milk mixed with ½ tablespoon lemon juice or vinegar, let stand for 5 minutes)
  • 1 cup chopped walnuts toasted
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or heavy cream as needed for consistency
  • 0.25 cup chopped toasted walnuts for garnish

Equipment

  • 9-inch round cake pan
  • Medium Bowl
  • Large mixing bowl
  • Electric mixer
  • Wire rack

Method
 

  1. Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your cake won't stick.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this aside.
    1.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy. This creaming process incorporates air, which helps make the cake tender.
    0.5 cup unsalted butter, 1 cup granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    2 large eggs, 1 teaspoon vanilla extract
  5. Add the mashed bananas to the butter mixture and beat until combined. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
    3 ripe bananas mashed, 0.5 cup buttermilk
  6. Gently fold in the toasted chopped walnuts into the batter until evenly distributed.
    1 cup chopped walnuts
  7. Pour the batter evenly into the prepared cake pan. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time may vary depending on your oven.
  8. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before frosting.
  9. While the cake is cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
    8 ounces cream cheese, 0.5 cup unsalted butter
  10. Gradually add the sifted powdered sugar, about a cup at a time, beating until smooth and well combined after each addition. Stir in the vanilla extract.
    3 cups powdered sugar, 1 teaspoon vanilla extract
  11. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired spreading consistency.
    2-4 tablespoons milk or heavy cream
  12. Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake.
  13. Sprinkle the reserved chopped toasted walnuts over the frosting for a final flourish.
    0.25 cup chopped toasted walnuts

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cake can be frozen for up to 2-3 months.