Description
Heavenly Banana Walnut Cream Cake is a moist, flavorful layer cake filled with ripe bananas, crunchy walnuts, and rich cream cheese frosting—a classic dessert that’s pure indulgence in every bite.
Ingredients
Scale
- 3 large ripe bananas, mashed
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (1 stick) butter, softened
- ½ cup (120 g) sour cream
- 1 cup (100 g) chopped walnuts
- 8 oz (225 g) cream cheese
- 2 cups (240 g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, beat butter with both sugars until light and fluffy. Add eggs, vanilla, bananas, and sour cream. Mix until combined.
- Stir in dry ingredients just until mixed. Fold in walnuts.
- Divide batter between prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and powdered sugar together until smooth. Add vanilla and beat until fluffy.
- Frost one cake layer with half the frosting, add sliced bananas if desired, top with second layer, and frost top and sides. Sprinkle with chopped walnuts.
- Chill for 30 minutes before slicing and serving.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Chill the cake before slicing for clean, sharp layers.
- Toast walnuts for extra crunch and depth of flavor.