A quick look at this cake

This Heavenly Banana Walnut Cream Cloud Cake is light, moist, and creamy. It combines mashed bananas and toasted walnuts in a soft cake, then tops it with a fluffy cream layer that tastes like a cloud. It works for family dessert nights or for a simple celebration. For a similar light cake idea, see this 3-ingredient strawberry cloud cake for inspiration: 3-ingredient no-bake strawberry cloud cake.

Why you’ll want to make this treat

• It uses everyday ingredients and is easy to follow.
• The cream topping is soft and not too sweet.
• Walnuts add a pleasant crunch and nuttiness.
• It’s a good make-ahead dessert because the cream sets in the fridge.

Step-by-step: Make Heavenly Banana Walnut Cream Cloud Cake

Ingredients :

• 2 ripe bananas, mashed
• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1⁄2 cup buttermilk
• 1 cup chopped walnuts (toast if you like; reserve a little for topping)
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1⁄2 cup cream cheese, softened
• extra chopped walnuts (optional for garnish)
• a few banana slices (optional for garnish)

Directions :

1. Prep pans: Heat oven to 350°F (175°C). Grease and flour an 8‑ or 9‑inch round (or square) cake pan; line bottom with parchment if you can.
2. Dry mix: Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
3. Cream butter & sugar: In a large bowl beat softened butter and granulated sugar until light and fluffy (2–3 minutes).
4. Add eggs & vanilla: Beat in eggs one at a time, scraping the bowl; mix in vanilla.
5. Add bananas: Beat in mashed bananas until mostly smooth (a few small bits are fine).
6. Alternate dry & buttermilk: Add half the dry mix, then all the buttermilk, then the rest of the dry mix; mix just until combined—don’t overmix.
7. Fold in walnuts: Gently fold in 3⁄4 cup chopped walnuts (reserve the rest for topping).
8. Bake: Spread batter in the pan; bake 28–35 minutes until a toothpick comes out clean and the top springs back lightly. Cool in pan 10 minutes, then turn out onto a rack and cool completely.
9. Make cream layer: Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy. In a separate bowl whip cold heavy cream to soft–medium peaks; fold whipped cream into the cream cheese mixture until fluffy.
10. Frost: Spread the fluffy vanilla cream over the cooled cake. Sprinkle reserved walnuts over the top (add banana slices if using).
11. Chill & serve: Chill 20–30 minutes to set the cream, slice, and enjoy that heavenly banana cloud!

Easy ways to serve this cake

• Cut into thin slices for a light dessert.
• Serve with extra banana slices and a sprinkle of chopped walnuts.
• Add a small scoop of vanilla ice cream on the side for extra indulgence.
  For a different small dessert idea to serve alongside, check these apple pie cheesecake bites: apple pie cheesecake bites.

How to keep it fresh

• Store in the fridge in an airtight container for up to 3 days.
• If you need to keep it longer, remove the cream topping and wrap the cake tightly; freeze the plain cake for up to 2 months. Thaw in the fridge, then add fresh cream topping before serving.
• Bring slices to room temperature for 20 minutes before serving for best texture.

Smart tips for the best cake

• Use very ripe bananas for the best banana flavor.
• Toast the walnuts briefly in a dry pan to deepen their flavor, then cool before folding in.
• Do not overmix the batter — that keeps the cake tender.
• Chill the cake so the cream layer sets and slices cleanly.
  For texture tips and a similar coffee-cake idea, see this blueberry sour cream coffee cake recipe: blueberry sour cream coffee cake.

Simple variations you can try

• Swap walnuts for pecans if you prefer.
• Add a teaspoon of cinnamon to the dry mix for spice.
• Mix in a handful of chocolate chips for a chocolate-banana twist.
• Use Greek yogurt instead of buttermilk if that’s what you have on hand.

Nutritional snapshot (approximate)

Per slice (1 of 8): ~320–380 calories, 18–22 g fat, 35–45 g carbs, 4–6 g protein. Values vary by exact ingredients and portion size.

Family-friendly serving ideas

• Make small slices for kids’ snack time with a small dollop of cream.
• Plate with fruit salad or yogurt for a balanced dessert.
• Serve on a Sunday morning with coffee for a light brunch treat.

What to pair with this cake

• Hot coffee or a latte balances the creaminess.
• Black tea or Earl Grey cuts the sweetness well.
• A scoop of plain or vanilla ice cream makes it extra special.

Frequently asked questions

Q: Can I use frozen bananas?
A: Yes. Thaw them, drain any excess liquid, and mash. Use the same amount by weight.

Q: Can I skip the cream cheese in the topping?
A: You can make a whipped cream topping alone, but cream cheese adds structure and a slight tang that helps the cream hold on the cake.

Q: How do I prevent the cream from weeping?
A: Use very cold heavy cream, whip to soft–medium peaks, and fold gently. Chill the cake after frosting to help it set.

Q: Can I make this as cupcakes?
A: Yes. Bake at 350°F for about 18–22 minutes, checking with a toothpick.

Conclusion

If you want a simpler banana cake method, try this Easy Banana Cake Recipe – My Cake School for a quick base. For tips specific to a banana walnut cream cake, this guide has helpful tricks: Heavenly Banana Walnut Cream Cake – 5 Secrets To Perfection. If you like rolled cakes and want another lovely dessert to try someday, read this heavenly chocolate cake roll – smitten kitchen.

Heavenly Banana Walnut Cream Cloud Cake

This cake is light, moist, and creamy, featuring mashed bananas and toasted walnuts topped with a fluffy cream layer that tastes like a cloud.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Cake, Dessert

Cuisine American

Servings 8 slices

Calories 350 kcal

Ingredients

  

For the cake

• 2 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups buttermilk Greek yogurt can be used as a substitute.
• 1 cup chopped walnuts Toast if desired; reserve a little for topping.

For the cream topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 0.5 cups cream cheese, softened
• extra chopped walnuts (optional for garnish)
• a few banana slices (optional for garnish)

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round (or square) cake pan; line bottom with parchment if possible.
• Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
• In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes).
• Beat in eggs one at a time, scraping the bowl; mix in vanilla.
• Beat in mashed bananas until mostly smooth (a few small bits are fine).
• Add half the dry mix, then all the buttermilk, then the rest of the dry mix; mix just until combined—don’t overmix.
• Gently fold in 3/4 cup chopped walnuts (reserve the rest for topping).

Baking

• Spread batter in the prepared cake pan; bake for 28-35 minutes until a toothpick comes out clean and the top springs back lightly.
• Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.

Cream Layer

• Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy.
• In a separate bowl, whip cold heavy cream to soft-medium peaks; fold whipped cream into the cream cheese mixture until fluffy.
• Spread the fluffy vanilla cream over the cooled cake.
• Sprinkle reserved walnuts over the top (add banana slices if using).

Chilling and Serving

• Chill for 20-30 minutes to set the cream, slice, and enjoy.

Notes

For a lighter dessert, cut into thin slices. If storing, keep it in the fridge in an airtight container for up to 3 days.

Keyword banana cake, Cloud Cake, Cream Cake, Easy Dessert, Walnut Cake