Description
A moist and flavorful banana walnut cream cake layered with whipped cream and garnished with toasted walnuts and banana slices. Perfect for banana lovers seeking a rich and creamy dessert with a delightful crunch.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup chopped walnuts, toasted
Cream Topping
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Extra chopped walnuts and banana slices for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to enhance flavor.
- Mix in Bananas: Fold in the mashed ripe bananas until the batter is smooth and uniform in texture.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients with the sour cream and whole milk to the banana mixture, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Fold in Walnuts: Gently fold the toasted chopped walnuts into the batter, distributing them evenly.
- Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Prepare Whipped Cream Topping: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, indicating it has reached the perfect consistency for frosting.
- Assemble the Cake: Spread a generous layer of whipped cream between the two cake layers and cover the top layer with the remaining whipped cream.
- Garnish and Chill: Decorate the top with extra chopped walnuts and fresh banana slices. Refrigerate the cake until ready to serve to allow flavors to meld and the cream to set.
Notes
- Toast the walnuts before adding to the batter to enhance their flavor and crunch.
- For a firmer frosting, fold mascarpone or cream cheese into the whipped cream.
- This cake tastes even better after chilling in the refrigerator for a few hours or overnight.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
