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Heavenly Banana Walnut Cream Cake

A delightful cake made with ripe bananas and crunchy walnuts, topped with velvety cream, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 pieces ripe bananas, mashed The riper your bananas, the sweeter your cake.
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts Pecans can be used as a substitute.
For the Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mixing
  1. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
  2. Add the mashed bananas, eggs, and vanilla extract, mixing until well combined.
Combining Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
  3. Fold in the chopped walnuts.
Baking
  1. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cream Preparation
  1. While the cake cools, combine the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl.
  2. Whip until soft peaks form, being careful not to over-whip.
Assembling
  1. Once the cake has cooled, gently remove it from the pan and place it on a serving plate.
  2. Spread a generous layer of the whipped cream on top and sprinkle with extra walnuts if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. The cake may be enjoyed cold for best flavor.