Heavenly Banana Walnut Cream Cake
Soft banana cake layers filled with crunchy walnuts and wrapped in a silky cream frosting — this dessert is rich, cozy, and absolutely irresistible.
Ingredients
For the Cake Layers:
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
1 cup brown sugar
2 large eggs
3 ripe bananas, mashed
1 tsp vanilla extract
½ cup sour cream or plain yogurt
¾ cup chopped walnuts
For the Cream Filling & Frosting:
1 cup heavy whipping cream
8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
For Garnish:
Sliced bananas
Crushed walnuts
Caramel drizzle (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another large bowl, beat the butter and brown sugar until light and fluffy.
Add the eggs one at a time, then mix in the mashed bananas and vanilla extract.
Stir in the sour cream until smooth.
Gradually fold the dry ingredients into the wet mixture. Add the chopped walnuts and gently mix.
Divide the batter evenly between the cake pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely.
For the frosting, beat the cream cheese, powdered sugar, and vanilla until creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Assemble the cake by spreading cream filling between the layers. Frost the top and sides evenly.
Decorate with banana slices, walnuts, and a drizzle of caramel if desired.
Serving Suggestion
Chill the cake for 30 minutes before serving for the best creamy texture. Perfect with coffee, tea, or as a special family dessert
