Description
Heavenly Banana Walnut Cream Cake is a luscious layered dessert featuring moist banana-infused cake studded with crunchy walnuts, filled with fluffy whipped cream and crowned with rich cream cheese frosting. Perfect for celebrations or a special treat, this American classic offers a delightful blend of creamy texture, nutty flavor, and natural banana sweetness.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1 cup chopped walnuts
For the cream filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Optional garnish:
- Sliced banana
- Toasted walnut pieces
Instructions
- Make the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning. In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, which helps incorporate air for a tender crumb. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream for moisture and richness. Stir in the mashed ripe bananas to infuse natural sweetness and flavor. Gradually add the dry ingredients, mixing just until combined to avoid overworking the batter. Fold in the chopped walnuts gently for a crunchy texture. Divide the batter evenly between the prepared pans and smooth the tops for even baking. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
- Make the cream filling: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Stiff peaks mean the cream holds its shape firmly and will provide a stable, light filling. Refrigerate this whipped cream until you are ready to assemble the cake to maintain its texture.
- Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and spreadable. This frosting adds a tangy and rich layer to complement the sweetness of the cake.
- Assemble the cake: Place one cooled cake layer on a serving plate and evenly spread the whipped cream filling over it as the middle layer. Carefully top with the second cake layer. Use the cream cheese frosting to generously frost the top and sides of the assembled cake, smoothing it evenly. Garnish with fresh banana slices and toasted walnut pieces just before serving for an attractive presentation and added texture.
Notes
- For best texture and flavor, chill the assembled cake for 1–2 hours before serving to let the layers set and flavors meld.
- Add sliced bananas between the layers for extra banana flavor, but only if serving the same day to prevent browning.
