Heavenly Banana Walnut Cream Cake
A delightful cake that combines overripe bananas, creamy layers, and crunchy walnuts for a comforting dessert experience.
Ingredients
For the cake
- 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
- 1/2 cup butter, softened Optional to brown the butter for extra flavor.
- 1 cup sugar Can reduce by 1/4 cup if less sweetness is desired.
- 2 pieces eggs Large eggs are recommended.
- 1 teaspoon vanilla extract For added flavor.
- 1 1/2 cups all-purpose flour Can substitute gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cream layer
- 1 cup heavy cream Should be chilled for better whipping.
- 1/4 cup powdered sugar For sweetening the cream.
- 1/2 cup walnuts, chopped Optional; can substitute with pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the banana mixture until just combined.
Baking
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
- For the cream layer, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving platter.
- Spread half of the whipped cream over it and sprinkle with half of the chopped walnuts.
- Place the second layer on top and add the remaining whipped cream and walnuts on top.
- Slice, serve, and enjoy your Heavenly Banana Walnut Cream Cake!
Notes
Optional: Chill the pans before baking, substitute walnuts with almonds, or make the cream stiffer if presenting at a picnic. Don’t assemble the cake if the layers are warm to avoid melting the cream.