Heavenly Banana Walnut Cream Cake

Heavenly Banana Walnut Cream Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 1/2 cup sour cream (or plain yogurt)
• 1/2 cup chopped walnuts

For the Cream Filling/Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (optional, for smoother texture)

For Garnish (optional):

• Extra chopped walnuts
• Banana slices (add just before serving to prevent browning)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add Eggs and Flavoring:
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. Add Bananas and Sour Cream:
   Mix in the mashed bananas and sour cream until well combined.
6. Combine Dry and Wet Mixtures:
   Gradually add the dry ingredients to the banana mixture, mixing just until incorporated.
   Fold in the chopped walnuts gently.
7. Bake:
   Divide the batter evenly into the prepared pans.
   Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
   Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Frosting:
   Beat together cream cheese and butter until smooth and creamy.
   Gradually add powdered sugar, then mix in vanilla and cream until fluffy.
9. Assemble the Cake:
   Spread frosting between the cake layers, then cover the top and sides evenly.
   Sprinkle with chopped walnuts and garnish with banana slices if desired.
10. Chill and Serve:
    Refrigerate for at least 30 minutes before serving for the best flavor and texture.

Tips:

• For extra banana flavor, add 1/2 teaspoon banana extract to the batter.
• Keep leftovers in the fridge (covered) for up to 4 days.
• The cake tastes even better the next day as the flavors meld together.