Here’s a recipe that captures all that heavenly goodness:
🍌🌰 Heavenly Banana Walnut Cream Cake
🧁 Ingredients:
For the Banana Cake:
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2 to 3 ripe bananas, mashed (about 1 cup)
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2½ cups all-purpose flour
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1½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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1¼ cups granulated sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup buttermilk (or regular milk + 1 tsp vinegar)
For the Cream Filling & Frosting:
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2 cups heavy whipping cream
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¼ cup powdered sugar
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1 tsp vanilla extract
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1 cup chopped walnuts, toasted (reserve some for garnish)
👩🍳 Instructions:
1. Prepare Cake:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each.
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Mix in vanilla and mashed bananas.
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Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix just until combined.
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Fold in half of the chopped walnuts gently.
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Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
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Cool in pans for 10 minutes, then remove to wire racks to cool completely.
2. Make Whipped Cream:
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In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. Assemble Cake:
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Place one cake layer on a serving plate.
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Spread a thick layer of whipped cream over it.
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Sprinkle with some toasted walnuts.
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Place second cake layer on top.
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Frost the top and sides with remaining whipped cream.
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Garnish with remaining walnuts.
4. Chill & Serve:
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Refrigerate for at least 1 hour before slicing to let flavors meld and cream set.
🍽️ Serving Ideas:
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Serve with fresh banana slices or caramel drizzle on the side.
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Pair with a cup of strong coffee or tea!
Want me to help you with a caramel banana drizzle, a gluten-free version, or a banana walnut bread recipe too?
