Description
A rich and moist banana walnut cream cake featuring ripe bananas, crunchy walnuts, and a luscious cream cheese frosting. Perfectly balanced with a tender crumb and a sweet, creamy finish, this cake is an ideal dessert for gatherings or a special treat.
Ingredients
Scale
Cake
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk (if needed to adjust consistency)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside this dry mixture for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, around 2-3 minutes, to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Bananas and Sour Cream: Mix in the mashed bananas and sour cream until fully incorporated, adding moisture and richness to the cake.
- Add Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined, avoiding overmixing for a light texture. Fold in the chopped walnuts gently if using.
- Prepare for Baking: Divide the batter evenly between the two prepared cake pans, smoothing the tops for even baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely to room temperature before frosting.
- Make Cream Cheese Frosting: Beat the softened cream cheese and butter in a medium bowl until smooth and creamy, creating a perfect base for the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, beating continuously until the frosting is smooth and fluffy with a silky texture.
- Add Vanilla and Adjust Consistency: Stir in vanilla extract for flavor. If the frosting is too thick, add heavy cream or milk, a little at a time, until reaching your desired spreading consistency.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a layer of cream cheese frosting evenly on top.
- Add Second Layer and Frost: Place the second cake layer on top of the frosted layer, then frost the top and sides of the entire cake with the remaining cream cheese frosting for a smooth finish.
- Garnish: Optionally, sprinkle additional chopped walnuts on top for a decorative and crunchy touch.
- Serve and Enjoy: Slice the Heavenly Banana Walnut Cream Cake and enjoy the moist banana flavor combined with the creamy, sweet frosting and crunchy walnuts.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Add walnuts according to preference or omit for a nut-free version.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for optimal flavor and texture.
