Banana Walnut Cream Cake

This banana walnut cream cake recipe transforms everyday overripe bananas and crunchy walnuts into a dessert that feels like a special occasion. With moist cake layers, a luscious whipped cream frosting, and a fresh banana filling, it elevates banana baking beyond the usual loaf. It’s perfect when you want a crowd-pleaser that tastes indulgent without being complicated.

I first made this cake for a family birthday and was amazed by how the whipped cream and banana filling lifted the whole dessert. Now it’s requested regularly for every celebration.

Ingredients

• All-Purpose Flour: 3 cups provides structure cake flour can be used for a lighter texture
• Baking Powder: 2 and a half teaspoons ensures the cake rises properly
• Baking Soda: 1 teaspoon reacts with banana acidity to add fluffiness
• Salt: half a teaspoon balances out sweetness and enhances overall flavor
• Unsalted Butter: 1 cup, softened for richness use high-quality butter for the best taste
• Granulated Sugar: 1 and three quarters cups sweetens the batter adjust based on banana ripeness
• Large Eggs: 3 at room temperature help create a smooth batter and better rise
• Ripe Bananas: mashed about one and a half cups add natural sweetness and moisture the riper the better
• Buttermilk: 1 cup tenderizes and reacts with baking soda for light crumb can be substituted with regular milk plus a tablespoon of lemon juice
• Vanilla Extract: 2 teaspoons adds warmth and depth
• Walnuts: one cup toasted and chopped intensify the nutty flavor and add crunch
• Banana Filling: Bananas sliced two to three medium fresh fruit layer that adds moisture and extra banana taste
• Lemon Juice: 1 tablespoon prevents browning and adds brightness
• Brown Sugar: 2 tablespoons optional for a lightly sweetened, caramelized effect on banana slices
• Heavy Whipping Cream: 2 cups chilled for best volume and lightness
• Powdered Sugar: between one quarter and half cup sweetens the cream
• Vanilla Extract (for frosting): 1 teaspoon enriches the frosting
• Garnish: Optional extras like walnuts, banana slices, or chocolate shavings enhance presentation and texture

Step-by-Step Instructions

Preheat and Prepare Pans:

Preheat your oven to 350 degrees Fahrenheit, approximately 175 degrees Celsius. Grease and flour two nine-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking and bake evenly.

Toast the Walnuts:

Place the chopped walnuts into a dry skillet over medium heat. Stir constantly and toast for about three to four minutes, until they release a fragrant aroma. Let them cool fully before adding to the batter so they keep their crunch.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour for consistent rising.

Cream Butter Sugar and Eggs:

In a large bowl or stand mixer, beat the softened butter with the granulated sugar until the mixture is pale in color and fluffy. This will take about three to four minutes and creates air bubbles that lighten the cake. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Add Bananas and Buttermilk:

Fold the mashed bananas into the butter mixture along with the buttermilk until just combined. The bananas provide natural sweetness and moisture, while the buttermilk reacts with the baking soda to create tenderness.

Combine Wet and Dry Ingredients and Fold in Walnuts:

Alternate adding the dry mixture and any remaining wet ingredients into the butter mixture, starting and ending with the dry. Fold gently to avoid overmixing, then fold in the toasted walnuts carefully so they are distributed but the batter remains light.

Bake the Cake:

Divide the batter evenly between the prepared pans. Bake for about thirty to thirty-five minutes. Insert a toothpick into the center to check doneness; it should come out clean with a few moist crumbs. Allow the cakes to cool for ten minutes in the pans before removing them to a wire rack to cool completely.

Prepare Banana Filling and Whipped Cream Frosting:

While the cakes cool, mix the sliced bananas with lemon juice and optional brown sugar. Set aside to macerate slightly. Chill your mixing bowl and beaters, then whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

Place one cooled cake layer on your serving plate. Spread a generous layer of whipped cream over it, then add the banana slices. Top with the second cake layer and cover the entire cake with the remaining whipped cream. Garnish with walnuts, banana slices, or chocolate shavings as desired.

Chill and Serve:

Refrigerate the assembled cake for at least one hour before serving. This allows the layers to set and flavors to meld. Serve chilled or allow the cake to come to room temperature about twenty minutes before slicing for the best texture.

Save Pin

The toasted walnuts are one of my favorite parts. Toasting them brings out an irresistible aroma that pairs beautifully with the sweetness of the bananas. I still remember the first time I toasted walnuts for this cake—it filled the kitchen with such a warm nutty scent that I knew it was going to be something special.

Storage Tips

Store the cake covered loosely or in an airtight container in the refrigerator for up to three days to keep the whipped cream fresh. For longer storage, wrap individual slices in plastic wrap and foil and freeze them for up to a month. Thaw slices overnight in the fridge before serving.

Ingredient Substitutions

To reduce sugar, try swapping half the granulated sugar with coconut sugar or maple syrup and reduce the powdered sugar in the frosting. For a lower fat version, replace half the butter with Greek yogurt and use light cream instead of heavy whipping cream. Use gluten-free flour blends and coconut cream for dairy-free or gluten-free variations. If nut allergies are an issue, substitute walnuts with toasted sunflower seeds to maintain crunch.

Serving Suggestions

Serve this cake with a scoop of vanilla ice cream and a drizzle of warm caramel sauce for an indulgent dessert. For brunch, pair a slice with fresh mixed berries and a light latte or herbal tea. Leftovers make a great parfait layered with Greek yogurt and banana slices for a tasty next-day treat.

Cultural Context

Banana cakes like this one take inspiration from classic banana bread recipes but elevate them with layered cream and fresh bananas to create something more celebratory. Walnut inclusion adds a traditional American touch popular in many southern baked goods. Creamy layer cakes are often reserved for celebrations, transforming humble ingredients into something luxurious.

Pro Tips

• Always use overripe bananas they provide the best natural sweetness and moisture
• Do not overmix the batter folding gently preserves a tender crumb
• Chill the mixing bowl and beaters before whipping cream for maximum volume and stiffness

Commonly Asked Questions

→ Can frozen bananas be used?

Yes, thaw and drain excess liquid before mashing to prevent a wet batter. Overripe frozen bananas offer great flavor.

→ What size pans are ideal?

Two 9-inch round pans are recommended. Using 8-inch pans requires shortening bake time and close monitoring.

→ How far ahead can the cake be assembled?

Bake layers up to 24 hours ahead. Assemble with whipped cream frosting on serving day for best texture and appearance.

→ Can cream cheese frosting replace whipped cream?

Yes, cream cheese frosting adds a tangy flavor and firm texture, ideal if the cake needs longer storage or firmer topping.

→ What causes cake sinking in the center?

Common reasons include under-baking, opening the oven early, or over-mixing batter. Ensure proper oven temperature and check doneness with a toothpick.