Heavenly Banana Walnut Cream Cake

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Description:
Heavenly Banana Walnut Cream Cake is a moist, fluffy cake bursting with the natural sweetness of ripe bananas and the crunch of toasted walnuts. Topped with a light cream cheese frosting and sprinkled with more walnuts, this cake is the perfect balance of rich flavors and smooth textures. Ideal for family gatherings, potlucks, or any occasion where comfort and indulgence are the order of the day!

Ingredients:

For the Cake:

  • All-purpose flour: 2 ½ cups (300 g)
  • Baking powder: 1 ½ tsp
  • Baking soda: 1 tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ¾ cup (170 g)
  • Granulated sugar: 1 cup (200 g)
  • Brown sugar (packed): ½ cup (100 g)
  • Eggs: 2 large
  • Ripe bananas (mashed): 1 ½ cups (about 3-4 bananas)
  • Buttermilk: ½ cup (120 ml)
  • Vanilla extract: 2 tsp
  • 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 topping): ¼ cup (optional)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Prepare the dry ingredients:
    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugars:
    In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs and bananas:
    Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
  5. Mix in dry ingredients and buttermilk:
    Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
  6. Fold in walnuts:
    Gently fold in the chopped walnuts, making sure they are evenly distributed throughout the batter.
  7. Bake the cakes:
    Divide the batter evenly between the prepared pans and smooth the tops. Bake 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 transfer to a wire rack to cool completely.
  8. Prepare the cream cheese frosting:
    In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and beat until fluffy. Mix in the vanilla extract.
  9. Assemble the cake:
    Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake. Sprinkle with extra chopped walnuts if desired.
  10. Chill and serve:
    Let the cake chill in the refrigerator for at least 30 minutes to allow the frosting to set. Slice and enjoy!

Tips for Success:

  • Ripe bananas: Use overripe bananas with brown spots for the best flavor and sweetness.
  • Don’t overmix: Once the dry ingredients are added, mix just until everything is combined to keep the cake light and fluffy.
  • Extra crunch: Toast the walnuts before adding them to the batter for an extra layer of flavor and crunch.

Recommendations:

  • Storage: Store the cake in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
  • Serving suggestions: Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.

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

  • Calories: 460
  • Protein: 6 g
  • Fat: 25 g
  • Carbohydrates: 54 g
  • Fiber: 2 g
  • Sugar: 35 g
  • Sodium: 250 mg

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