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Banana Walnut Cream Cake

This banana walnut cream cake features moist, tender banana sponge layers interlaced with toasted walnuts. It is topped with a smooth, luxurious cream layer and garnished with additional walnuts for crunch, resulting in a rich yet airy dessert with contrasting textures and a rustic appearance.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe bananas mashed
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup chopped walnuts toasted
  • 1 tsp vanilla extract
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • additional chopped walnuts for garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cake pans
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then set aside.
  2. In a large mixing bowl, mash the ripe bananas until smooth and slightly chunky, releasing their sweet aroma.
  3. Add the melted butter, eggs, vanilla extract, and granulated sugar to the bananas, then beat with a hand mixer until the mixture is well combined and slightly frothy.
  4. Sift the all-purpose flour into the wet mixture to prevent lumps, then gently fold it in with a spatula until just combined. Do not overmix to keep the batter light.
  5. Stir in two-thirds of the toasted chopped walnuts into the batter for flavor and crunch.
  6. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even layers.
  7. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form, creating a smooth, fluffy frosting.
  9. Place one cake layer on your serving plate, then spread a generous layer of whipped cream evenly on top.
  10. Top with the second cake layer and cover the entire cake with the remaining whipped cream, smoothing the sides and top with a spatula.
  11. Garnish the top with the remaining toasted walnuts for crunch and visual appeal.
  12. Slice and serve the cake once the cream has set for about 30 minutes. Enjoy the moist banana sponge with the creamy topping and crunchy walnuts!

Notes

Store leftovers in the refrigerator for up to 2 days. Bring to room temperature before serving for the best flavor and texture.