Banana Walnut Cream Cake Recipe (Moist & Creamy Dessert)
This banana walnut cream cake is a rich and comforting dessert made with ripe bananas, crunchy walnuts, and a smooth, creamy frosting. Soft, moist cake layers are perfectly balanced with nutty texture and sweet banana flavor, making it an irresistible treat for any occasion. Perfect for celebrations or a cozy homemade dessert!
Equipment
- Mixing bowls
- Whisk or electric mixer
- Cake pans (round or square)
- Cooling rack
- Spatula for frosting
Ingredients
- 3 ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter (melted)
- 1 cup sugar
- 2 eggs
- 1 cup chopped walnuts
- 2 cups heavy cream (or cream cheese frosting alternative)
- ½ cup powdered sugar (for frosting)
- Walnut halves or banana slices for garnish
Instructions
- Prepare Bananas: Mash ripe bananas until smooth.
- Mix Wet Ingredients: Combine mashed bananas, melted butter, sugar, and eggs in a bowl.
- Add Dry Ingredients: Sift flour, baking powder, baking soda, and salt. Fold gently into wet mixture. Stir in chopped walnuts.
- Bake Cake: Pour batter into greased cake pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
- Cool Completely: Place cakes on a cooling rack before frosting.
- Make Frosting: Whip heavy cream with powdered sugar until fluffy.
- Assemble Cake: Spread frosting between layers and over the top.
- Garnish: Decorate with walnut halves or banana slices.
- Expert Tip: Chill the cake before slicing for neat layers and a firmer texture.
Notes
- Use very ripe bananas for maximum flavor and moisture.
- Don’t overmix the batter—this keeps the cake light and tender.
- Frost only after the cake has cooled completely.
- Store in the fridge for 3–4 days; freeze unfrosted layers for up to 2 months.
- Pair with coffee or tea for a cozy serving experience.