Description
Indulge in the heavenly goodness of this Banana Walnut Cream Cake. Moist banana cake loaded with crunchy walnuts, topped with a luscious cream frosting – a delightful treat for any occasion!
Ingredients
Scale
Cake:
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup chopped walnuts
For the cream frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For garnish (optional):
- Banana slices
- Chopped walnuts
- A drizzle of caramel sauce
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs, mashed bananas, vanilla, and sour cream. Mix until smooth.
- Combine and Bake: Gradually add dry ingredients to wet. Fold in walnuts. Bake for 35-40 minutes.
- Prepare Frosting: Whip cream, sugar, and vanilla until stiff peaks form.
- Decorate: Spread whipped cream over cooled cake. Garnish with bananas, walnuts, or caramel.
- Chill and Serve: Refrigerate until ready to serve.
Notes
- This cake is best enjoyed chilled and within 1–2 days due to the fresh cream topping.
- For a layered cake, double the recipe and use two pans.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
