Heavenly Banana Walnut Cream Cake

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Description:
This Heavenly Banana Walnut Cream Cake is a moist and flavorful cake packed with ripe bananas and crunchy walnuts, layered with a smooth, creamy frosting. The combination of the tender banana cake and the rich cream cheese frosting makes this dessert an irresistible treat for any occasion, from birthdays to family gatherings.

Ingredients:

For the Cake:

  • Ripe bananas (mashed): 1 ½ cups (about 3 large bananas)
  • All-purpose flour: 2 ½ cups (300 g)
  • Baking soda: 1 ½ tsp
  • Baking powder: 1 tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ½ cup (115 g)
  • Granulated sugar: 1 cup (200 g)
  • Brown sugar (packed): ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 2 tsp
  • Buttermilk: ¾ cup (180 ml)
  • Chopped walnuts: 1 cup (120 g)

For the Cream Cheese Frosting:

  • Cream cheese (softened): 8 oz (225 g)
  • Unsalted butter (softened): ½ cup (115 g)
  • Powdered sugar: 3 cups (360 g)
  • Vanilla extract: 1 tsp
  • Chopped walnuts (for garnish): ½ cup (optional)

Optional Ingredients:

  • Cinnamon: 1 tsp (for a hint of spice in the cake)
  • Banana slices or walnut halves (for decoration)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Prepare the dry ingredients:
    In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream the butter and sugar:
    In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
  4. Add the bananas and dry ingredients:
    Mix in the mashed bananas. Then, alternately add the dry flour mixture and the buttermilk to the batter, starting and ending with the flour mixture. Stir in the chopped walnuts.
  5. Bake the cake:
    Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
  6. Make the cream cheese frosting:
    In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
  7. Assemble the cake:
    Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake. Garnish with chopped walnuts or decorate with banana slices if desired.
  8. Serve:
    Slice the cake and serve it fresh. Refrigerate any leftovers.

Tips for Success:

  • Ripe bananas: Use very ripe bananas for the best flavor and moisture. Brown, spotty bananas are ideal.
  • Prevent sticking: Be sure to grease and flour the pans well or line them with parchment paper to prevent the cake from sticking.
  • Chill the cake: If the frosting is too soft, refrigerate the cake for about 30 minutes to firm it up before serving.

Recommendations:

  • Side dishes: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
  • Freezing: You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap. Freeze for up to 2 months, then thaw before frosting.

Nutrition (per serving, approx. based on 12 servings):

  • Calories: 450
  • Protein: 6 g
  • Fat: 24 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Sugar: 40 g
  • Sodium: 280 mg

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