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Heavenly Banana Walnut Cream Cake

Heavenly Banana Walnut Cream Cake: A Dreamy, Nutty Delight

If you’re a fan of moist, tender cakes with a bit of crunch and creaminess, this Heavenly Banana Walnut Cream Cake will be your new favorite. This cake combines ripe bananas, crunchy walnuts, and a luscious cream cheese frosting to create a dessert that’s perfect for any special occasion or family gathering. It’s easy to make and absolutely delicious—let’s get baking!

Table of Contents

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped walnuts

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts for garnish (optional)

Instructions

  1. Preheat 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. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Add Bananas and Sour Cream: Stir in the mashed bananas and sour cream until well combined.
  5. Combine with Dry Ingredients: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Fold in the chopped walnuts.
  6. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. 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 fluffy. Mix in the vanilla extract.
  8. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with chopped walnuts if desired.

Cook’s Notes and Tips

  • Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Look for bananas with lots of brown spots.
  • Chilling the Cake: For easier slicing, chill the cake in the refrigerator for about 30 minutes before serving.
  • Nut-Free Option: If you’re serving someone with a nut allergy, you can omit the walnuts from the batter and the garnish.

Variations

  • Chocolate Chip Banana Cake: Fold in 1/2 cup of chocolate chips along with the walnuts for a chocolatey twist.
  • Coconut Banana Walnut Cake: Add 1/2 cup of shredded coconut to the batter for a tropical touch.
  • Maple Cream Cheese Frosting: Substitute 1 tablespoon of the powdered sugar with maple syrup for a hint of maple flavor in the frosting.

Keto and Low-Carb Versions

To make a keto-friendly and low-carb version of this Banana Walnut Cream Cake:

  • Flour Substitute: Replace the all-purpose flour with a mixture of almond flour and coconut flour.
  • Sugar Substitute: Use erythritol or monk fruit sweetener instead of granulated and brown sugar.
  • Banana Substitute: Use banana extract for flavoring, as real bananas are high in carbs. You could also use a small amount of mashed avocado for added texture.

Frequently Asked Questions (FAQs)

Can I Make This Cake Ahead of Time?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake just before serving for the best texture.

How Should I Store Leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Let the cake come to room temperature before serving for the best flavor.

Can I Freeze This Cake?

Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.

What Can I Use Instead of Sour Cream?

You can substitute sour cream with plain Greek yogurt for a similar texture and tangy flavor.

Can I Use a Different Frosting?

Absolutely! This cake would also be delicious with whipped cream frosting, buttercream, or even a chocolate ganache.

Heavenly Banana Walnut Cream Cake is a delightful, rich dessert that brings together the comforting flavors of ripe bananas, crunchy walnuts, and creamy frosting. Whether you’re serving it for a celebration or just as a weekend treat, this cake is sure to be a hit. It’s moist, flavorful, and beautifully balanced—perfect for anyone who loves banana desserts. Gather your ingredients, and get ready to bake up a slice of heaven!

Happy Baking!