Warm, tender, and lightly sweet, this Heavenly Banana Walnut Cream Cake is a cozy treat that pairs ripe banana flavor with crunchy walnuts and a cloud of whipped cream. The crumb is moist and soft, the aroma is warm and banana-forward as it bakes, and the cream topping adds a cool, silky contrast. If you enjoy rich, creamy appetizers or small bites before dessert, you might also like a tangy option like the creamy Boursin cheese appetizer as a different way to start a gathering.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (one slice, 1/8 of cake):
- Calories per serving: 545 kcal
- Protein: 6 g
- Carbohydrates: 57 g
- Fat: 32 g
- Fiber: 3 g
- Sugar: 30 g
- Sodium: 300 mg
Why Make This Heavenly Banana Walnut Cream Cake
This cake is simple and satisfying. Ripe bananas keep the cake moist and add natural sweetness. Walnuts give a toasty crunch and a nutty aroma. The whipped cream topping lightens the dessert and adds a smooth, creamy mouthfeel. It is quick to pull together, needs no fancy tools, and suits afternoon coffee or a casual dinner finale.
How to Make Heavenly Banana Walnut Cream Cake
Follow clear steps to get a moist cake with a fluffy cream topping. Use ripe bananas for the best flavor and mash them well so the batter stays even. Toast the walnuts for extra depth if you like a stronger nutty flavor.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line the bottom with parchment. If you prefer a deeper walnut flavor, spread the walnuts on a baking sheet and toast them in the oven for 5–7 minutes until fragrant; let cool and chop. Mash the bananas until mostly smooth.
Step 2: Mixing
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the mashed bananas and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk (start and end with the dry mix). Fold in the chopped walnuts gently until evenly distributed.
Step 3: Baking
Pour the batter into the prepared 9-inch pan and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly when touched.
Step 4: Finishing
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For the cream topping, whip the heavy cream with powdered sugar until soft peaks form—do not overwhip or it will become grainy. Once the cake is fully cooled, spread the whipped cream over the top. Garnish with additional chopped walnuts or a few banana slices if desired. Slice and serve.
How to Serve Heavenly Banana Walnut Cream Cake
Serve slices at room temperature with extra whipped cream or a scoop of vanilla ice cream. The cake pairs well with coffee, black tea, or a mild dessert wine. For a brunch, cut small slices and offer fresh berries on the side for a bright contrast.
How to Store Heavenly Banana Walnut Cream Cake
- Counter: If you plan to eat it the same day, keep covered at room temperature for up to 8 hours.
- Refrigerator: Store in an airtight container for 2–3 days. The whipped cream topping will keep the cake moist but can soften the cake surface.
- Freezing: Freeze unfrosted slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge, then whip fresh cream to top before serving.
Tip: If you freeze the whole cake, thaw overnight in the fridge and re-whip the cream before spreading.
Expert Tips for Perfect Heavenly Banana Walnut Cream Cake
- Use very ripe bananas (freckled or mostly brown) for the best sweetness and moisture.
- Measure flour by spooning it into the cup and leveling off to avoid a dense cake.
- Room-temperature eggs and butter blend more smoothly and create a lighter crumb.
- Don’t overmix after adding flour; stop when the batter is combined.
- If you like a richer nut flavor, toast the walnuts briefly before folding them in.
- Chill the mixing bowl and beaters for the whipped cream for quicker, more stable peaks.
- For a firmer frosting, fold a small amount of mascarpone into the whipped cream.
Delicious Variations
- Banana-Walnut Cake with Cinnamon: Add 1 teaspoon cinnamon to the dry ingredients for warm spice.
- Cream Cheese Frosting: Swap whipped cream for a light cream cheese frosting for a tangy finish.
- Chocolate Walnut: Stir in 1/3 cup cocoa powder to the dry mix and add mini chocolate chips for a chocolate twist.
- Maple Glaze: Drizzle a thin maple syrup glaze over the cooled cake instead of whipped cream.
- Banana Layer Cake: Double the recipe and make two layers with whipped cream between them for a showstopper.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes. Thaw and drain excess liquid, then mash well before using. If very watery, pat with paper towels to avoid thinning the batter.
Q: Can I replace buttermilk?
A: Use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar. Let it sit 5 minutes to curdle. This works well in most quick cakes.
Q: How do I keep the whipped cream from weeping?
A: Chill the cream, bowl, and beaters. Whip to soft peaks, and serve soon after topping. For longer stability, fold in 1–2 tablespoons of instant dry milk or use a stabilized whipped cream recipe.
Q: Can I make this nut-free?
A: Omit walnuts or replace with toasted sunflower seeds for crunch. You can also add 1/4 cup extra mashed banana for moisture compensation.
Q: Will the cake dry out if I bake longer?
A: Yes. Check at 25 minutes and use a toothpick to test. If it needs more time, bake in 2–3 minute increments to avoid overbaking.
Q: Can I make this into cupcakes?
A: Yes. Fill lined cupcake pans 2/3 full and bake 18–22 minutes. Adjust baking time and watch for the toothpick test.
Q: How can I make the cake more banana-forward?
A: Increase to 3 medium ripe bananas or add 1–2 tablespoons banana puree to the frosting for a stronger banana flavor.
Conclusion
This Heavenly Banana Walnut Cream Cake is a simple, comforting dessert that balances soft banana flavor, crunchy walnuts, and light whipped cream. It’s perfect for casual get-togethers, afternoon treats, or a cozy family dessert. For another crowd-pleasing, cream-topped banana option, try the Amazing Banana Bread Cake with Cream Cheese Frosting … and discover a different spin on banana cakes. Enjoy baking, and don’t be afraid to make this recipe your own.
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Heavenly Banana Walnut Cream Cake
- Total Time: 45
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A warm and tender cake featuring ripe bananas, crunchy walnuts, and a silky whipped cream topping. Perfect for gatherings and casual desserts.
Ingredients
- 2 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line with parchment. Toast walnuts if desired.
- Cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add mashed bananas and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to banana mixture, alternating with buttermilk. Fold in chopped walnuts.
- Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then cool completely on a wire rack. Whip heavy cream with powdered sugar until soft peaks form and spread over cooled cake. Garnish with walnuts or banana slices if desired.
Notes
Can be served with extra whipped cream or ice cream. This cake pairs well with coffee or tea.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Sugar: 30g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
