Go Back

Heavenly Banana Walnut Cream Cake

A moist banana cake layered with crunchy walnuts and finished with a creamy frosting, offering heavenly texture and flavor in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon optional
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3 ripe bananas mashed, about 1.5 cups
  • 0.5 cup sour cream or buttermilk
  • 1 cup chopped walnuts toasted
Cream Frosting
  • 8 ounces cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted, up to 4 cups
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream adjust as needed

Equipment

  • Two 8-inch cake pans
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, then vanilla. Mix in mashed bananas and sour cream.
  5. Gradually add dry ingredients, mixing until just combined. Fold in walnuts.
  6. Divide batter into pans and bake 28-32 minutes until toothpick comes out clean.
  7. Cool in pans 10 minutes, then on wire racks completely.
  8. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream until fluffy.
  9. Frost cooled layers, garnish with walnuts, and chill before serving.

Notes

Toast walnuts for best flavor. Use very ripe bananas for moisture. Store refrigerated.