Description
Sweet banana walnut cream cake blends homemade comfort with gourmet elegance. Rich layers of moist banana goodness and crunchy walnuts create a memorable dessert you’ll savor with pure delight.
Ingredients
Scale
Cake Ingredients:
- 2 large eggs
- 2 ripe bananas (mashed)
- 1/2 cup unsalted butter (softened)
- 2 cups all-purpose flour
- 1 cup granulated sugar
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Dairy and Nuts:
- 1/2 cup sour cream (or plain yogurt)
- 1/2 cup chopped walnuts
Instructions
- Prepare the baking vessel by lightly coating a 9-inch round pan with butter and dusting with flour, ensuring complete coverage to prevent sticking.
- Sift together flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient base.
- Cream butter and sugar in a large mixing bowl using an electric mixer, beating until the mixture becomes pale and fluffy, approximately 3-4 minutes.
- Incorporate eggs into the butter mixture one at a time, thoroughly blending after each addition to create a smooth, integrated batter.
- Mash ripe bananas and fold them into the mixture along with sour cream and vanilla extract, stirring until evenly distributed.
- Gradually fold the dry ingredients into the wet mixture, using gentle strokes to maintain the batter’s airiness and prevent overmixing.
- Gently fold chopped walnuts into the batter, ensuring even distribution throughout the mixture.
- Transfer the batter to the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes, rotating halfway through to ensure uniform cooking.
- Test cake doneness by inserting a toothpick into the center; it should emerge clean with minimal crumbs.
- Allow the cake to cool completely in the pan for approximately 15 minutes, then transfer to a wire rack to cool entirely.
- Whip heavy cream in a chilled bowl, gradually adding powdered sugar and vanilla extract until stiff peaks form.
- Once fully cooled, spread the whipped cream frosting evenly over the cake’s surface using a offset spatula.
- Optionally garnish with additional chopped walnuts and delicate banana slices for enhanced presentation.
- Refrigerate for at least 1 hour to allow flavors to meld and frosting to set before serving.
Notes
- Soften butter and eggs at room temperature for smoother mixing and better cake texture.
- Overripe bananas work best, providing natural sweetness and deeper flavor.
- Avoid overmixing the batter to prevent a tough, dense cake; stop stirring once ingredients are just combined.
- Toast walnuts briefly before adding to enhance their nutty flavor and add delightful crunch.
- Substitute whole wheat flour for a nuttier, more nutritious version of the cake.
- Use Greek yogurt instead of sour cream for a tangier, protein-rich alternative.
- Dairy-free option: Replace butter with coconut oil and use plant-based cream for frosting.
- Make the cake gluten-free by swapping regular flour with almond or gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 314 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg