Go Back

Heavenly Banana Walnut Cream Cake

A scrumptious cake made with ripe bananas and toasted walnuts, perfect for busy schedules and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 pieces ripe bananas, mashed Make sure they are well ripened for sweetness.
  • 1 cup sugar
  • ½ cup butter, softened
  • 2 pieces eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped walnuts Chop finely for even distribution.
For the topping
  • 1 cup heavy cream Whipped until soft peaks form.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the softened butter and sugar until light and fluffy.
  3. Add in the mashed bananas and mix until well combined.
  4. Add the eggs one at a time, along with the vanilla extract, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Gently fold the dry ingredients into the wet mixture until just blended.
  7. Fold in the chopped walnuts until evenly distributed.
  8. Pour the batter into a greased cake pan.
Baking
  1. Bake for 45-50 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool completely.
Topping
  1. Whip the heavy cream until it reaches soft peaks.
  2. Spread the whipped cream over the cooled cake and sprinkle additional walnuts on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. If you don’t have heavy cream, you can substitute it with store-bought whipped topping.