Description
Experience the Heavenly Banana Walnut Cream Cake! This moist, tender cake with creamy frosting is a comforting classic.
Ingredients
Scale
- Cake Base Goodies:
- 2 cups (about 4–5 medium) very ripe mashed bananas
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
- Creamy Frosting Essentials:
- 8 oz (226g) cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3–4 cups powdered sugar, sifted if desired
- 1 teaspoon vanilla extract
- Flavor & Texture Boosters:
- 2 large eggs, room temperature
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts
Instructions
- Prep Your Pans & Bananas:: First things first, grease and flour two 8-inch round cake pans. Or, if you’re like me and hate flour dust everywhere, line the bottoms with parchment paper. It’s a lifesaver, trust me! Preheat your oven to 350°F (175°C). Now, mash those super ripe bananas in a medium bowl until they’re mostly smooth but still have a few small lumps. I usually grab a fork and just go at it; it’s a little therapeutic, honestly. Set them aside for a moment.
- Whip Up the Wet Ingredients:: In a large mixing bowl, cream together the melted and cooled unsalted butter with the granulated sugar until it’s light and fluffy. This step is key for a tender cake. Then, beat in the large eggs, one at a time, making sure each is fully incorporated before adding the next. I always make sure my eggs are at room temperature here, it just blends so much better. Add the vanilla extract and mix until everything is combined and smells amazing already!
- Combine Dry & Wet:: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and a pinch of salt. This ensures all your dry ingredients are evenly distributed. Now, gradually add the dry mixture to the wet mixture, alternating with the mashed bananas. Begin and end with the dry ingredients. Mix until just combined; overmixing is the enemy of a moist cake, I learned that the hard way with a very dense cake once!
- Fold in Walnuts & Bake:: Gently fold in the chopped walnuts. This is where the banana walnut cream cake really starts to come together! Divide the batter evenly between your prepared cake pans. I usually eyeball it, but if you want precision, use a kitchen scale. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The kitchen will smell absolutely incredible at this point – it’s my favorite part!
- Cool Down:: Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This helps them firm up a bit before you try to flip them out. I’ve been impatient before and had a cake break on me – not fun! After that initial cooling, carefully invert them onto the wire rack to cool completely. Patience is a virtue here; don’t try to frost a warm cake, trust me, it’ll be a melty mess.
- Frost Your Heavenly Banana Walnut Cream Cake:: While the cakes are cooling, prepare your cream cheese frosting. In a medium bowl, beat softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy. Once the cakes are completely cool (and I mean *completely*!), spread a generous layer of frosting on the first cake layer, top with the second, and then frost the top and sides. I like to make little swirls with an offset spatula. Garnish with a few extra walnuts if you like! It’s truly a sight to behold.