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This creamy banana and walnut cake is a real treat that mixes moist banana flavor with crunchy toasted nuts and a smooth whipped cream topping. Its soft, rich layers make it a cozy dessert perfect for gatherings or a relaxed afternoon snack.
I always reached for this cake at family get-togethers and it soon became a favorite around our place. The delicious mix of flavors always wins over guests and spreads smiles.
What You’ll Need
- Bananas ready to mash: pick ones with lots of brown spots for sweet, moist flavor
- Flour that works everywhere: gives the cake a tender crumb, fresh is always better
- Regular sugar: blends in smoothly, fine sugar makes batter silky
- Baking powder: helps the cake puff up nice and soft
- Butter without salt: soften it to make the cake creamy and full of flavor, choose good quality
- Large eggs: room temp eggs help the cake get fluffy and hold together
- Walnuts chopped and toasted: to bring out their rich smell and crunch, toast fresh walnuts yourself for best taste
- Heavy cream: whip this up for the frosting, use cream with 36% fat or more for thick peaks
Step-By-Step Instructions
- Get Your Batter Ready:
- Heat your oven to 350°F (175°C). Grease your pan well so nothing sticks. Mix the flour and baking powder in a bowl so it’s even.
- Mix Up The Wet Stuff:
- Mash those ripe bananas until smooth in a separate bowl. Beat softened butter and sugar together till light and fluffy. Add eggs one by one, mixing gently but fully each time.
- Bring It All Together:
- Slowly mix the dry flour into the wet banana combo, just enough to blend. Fold in toasted walnuts carefully so they keep their crunch.
- Bake Carefully:
- Pour your batter into the pan and smooth the top. Bake on the middle rack for 30 to 35 minutes. Check by poking a toothpick in the center; if it comes out clean, it's done. Don’t open the oven too much or it won’t rise well.
- Cool And Add Frosting:
- Take the cake out and let it cool completely in the pan to set. Whip the heavy cream until it forms soft peaks, then spread it all over the cake for a fresh finish.
The smell of walnuts toasting always gets me excited that this cake is on its way. It brings back memories of easy Sunday mornings baking with family and laughing while sharing slices.
How To Store It Right
Keep the cake in a sealed container in the fridge to keep the cream fresh and stop it from drying out. Wrap leftover pieces tightly so they stay moist and tasty for up to three days. Before you eat, let it warm up to room temperature for the best taste and feel.
Try These Ingredient Swaps
Trade in the walnuts for pecans if you want a bit sweeter nut flavor. Toss in a teaspoon of cinnamon or nutmeg to the batter for a cozy spice twist. Use coconut whipped cream instead of dairy if you want a lighter, dairy-free topping.
Great Pairing Ideas
Serve this cake with hot spiced chai or freshly brewed coffee to match the sweet notes. Add some fresh berries on the side to add bright color and tartness. For a special treat, scoop some vanilla ice cream alongside it.
Dig into this banana walnut cream cake for a warm and comforting slice that brightens any occasion.
Frequently Asked Cooking Questions
- → Which bananas should I use?
Go for ripe bananas with brown spots since they’re sweeter and add more moisture to the mix.
- → What’s the best way to prep walnuts?
Lightly toast them in a dry pan or oven to boost their nutty flavor and give some crunch.
- → Can I swap out the heavy cream frosting?
Sure, whipped cream or cream cheese frosting works well if you want a different texture or taste.
- → How do I check if the cake’s baked through?
Stick a toothpick into the middle. If it comes out clean or with a bit of moist crumbs, it’s ready.
- → Is a stand mixer better than a hand mixer?
A stand mixer makes it a bit easier, but a hand mixer or even a whisk does the job just fine.