Heavenly Banana Walnut Cream Cake

A delightful combination of ripe bananas and crunchy walnuts topped with rich cream cheese frosting, perfect for any occasion.

Prep Time 20

Cook Time 35

Total Time 55

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

2 ripe bananas (mashed) Make sure bananas are ripe for maximum sweetness and flavor.
1.5 cups flour All-purpose flour works best.
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup butter (at room temperature) Bring butter to room temperature for better mixing.
1 cup granulated sugar
2 eggs Use room temperature eggs.
1 teaspoon vanilla extract
0.5 cup buttermilk Substitute with homemade buttermilk if needed.
1 cup walnuts (chopped) Toast walnuts for enhanced flavor.

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch (22–23 cm) cake pan.
In a bowl, mix the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
Blend in the mashed bananas until well combined.
Alternately add the dry ingredients and buttermilk, mixing gently with a spatula.
Fold in the walnuts until evenly distributed.
Pour the batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

In a mixing bowl, beat together the cream, powdered sugar, and vanilla until soft peaks form.
Gradually add the cream cheese and mix until smooth and creamy.
Spread the cream cheese mixture over the cooled cake.

Store the cake in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.

Keyword Baking, banana cake, Cream Cheese Frosting, Dessert Recipe, Walnut Cake