Name: Heavenly Banana Walnut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup sour cream; 3 ripe bananas, mashed; 2 large eggs; 1/2 cup chopped walnuts; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

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Heavenly Banana Walnut Cream Cake

A warm, friendly welcome to a cake that feels like a hug: moist banana layers studded with crunchy walnuts and finished with cloud-like whipped cream. This Heavenly Banana Walnut Cream Cake transforms overripe bananas into a show-stopping dessert that’s perfect for brunch, birthdays, or when you simply need a comforting slice. For a twist on banana-based desserts, you might enjoy the inspiration behind a banana caramel cheesecake inspiration that leans into rich, creamy textures.

Why make this recipe

If you’re tired of dry banana loaves that disappear after a few chews, this cake solves that problem by combining sour cream and whipped cream for sustained moisture and a luxurious mouthfeel. The walnuts add a toasted contrast, and the recipe is forgiving—great for novice bakers or anyone looking to use up ripe bananas. It’s an easy win for celebrations or a cozy afternoon treat.

Step-by-Step Guide to Making Heavenly Banana Walnut Cream Cake

This recipe is approachable but yields an elegant result. Below is a clear, stepwise process that follows the provided method while adding practical tips to ensure success.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup sour cream
3 ripe bananas, mashed
2 large eggs
1/2 cup chopped walnuts
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Preparation overview (what to do first)

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment rounds for clean removal.
Dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside so everything is ready when you combine wet ingredients.
Creaming: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy—about 3–4 minutes with an electric mixer on medium speed. This incorporates air and gives a tender crumb.
Add sour cream and bananas: Mix in the sour cream and mashed bananas until smooth. The sour cream keeps the cake moist and the bananas provide natural sweetness and flavor depth.
Eggs: Add the eggs one at a time, mixing well after each addition to maintain an even emulsion.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined—do not overmix to prevent a dense cake.
Fold in walnuts: Gently fold in the chopped walnuts to distribute them evenly without deflating the batter.
Bake: Divide the batter between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting: For the frosting, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Use chilled heavy cream and a chilled bowl for best results.
Assemble: Place one cake layer on your serving plate, spread a generous layer of whipped cream, top with the second layer, then decorate the top and sides with the remaining whipped cream. Scatter a few extra chopped walnuts or banana slices on top for a finishing touch.

Baker’s notes and practical tips for each step

Room temperature eggs and butter blend more smoothly and trap air better during creaming.
Use very ripe bananas—the blacker the spots, the more banana flavor and natural sweetness you’ll get.
When folding in flour and walnuts, use a rubber spatula and a light hand to keep the batter airy.
If you like, toast the walnuts briefly in a dry skillet to heighten their flavor before folding them in.

Directions (concise recipe steps)

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Mix in sour cream and mashed bananas until smooth.
Add eggs one at a time, mixing well after each addition.
Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in walnuts.
Pour batter into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the cake with frosting between layers and on top.

Storage Tips for Heavenly Banana Walnut Cream Cake

Refrigeration: Store the assembled cake covered loosely with plastic wrap or in an airtight cake keeper in the refrigerator for 3–4 days. Because the frosting is whipped cream, refrigeration is essential.
Freezing (unfrosted layers): If you want to freeze cake layers, wrap each cooled, unfrosted layer tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
Freezing (slices with cream): Slices with whipped cream don’t freeze well—the texture degrades. If necessary, freeze briefly (up to 1 week) and thaw in the refrigerator.

How to Present Heavenly Banana Walnut Cream Cake

Elegant slice: Use a sharp, warmed knife (dip in hot water and dry) to slice neat pieces. Dust the plate with a light sprinkle of powdered sugar or cocoa for contrast.
Rustic serving: Serve with extra whipped cream on the side and a scattering of chopped toasted walnuts and banana chips for texture.
Brunch platter: Pair slices with coffee, black tea, or a small pitcher of caramel sauce for drizzling. The cake’s moderate sweetness and creamy texture complement both bitter and milky beverages.

Tips to make Heavenly Banana Walnut Cream Cake

Q: How do I keep it moist?
A: Add ripe bananas and sour cream as in the recipe; avoid overbaking—pull the cake when a toothpick shows a few moist crumbs.

Q: Can I make the whipped cream more stable?
A: Chill the bowl and beaters, and add 1 teaspoon of instant vanilla pudding mix (optional) to stabilize the whipped cream for longer holding.

Q: How to prevent walnuts from sinking?
A: Toss chopped walnuts in a tablespoon of flour before folding them into the batter; this helps them stay suspended.

Variation (if any)

Nut-free substitution: Replace the 1/2 cup chopped walnuts with an equal amount of chopped roasted pecans, or omit nuts altogether and add 1/2 cup of toasted coconut flakes for a different crunch.
Upscale alternative: For a richer frosting, swap the whipped cream for a stabilized mascarpone cream—blend 8 ounces mascarpone with 1/2 cup powdered sugar and 1/2 cup heavy cream whipped to medium peaks, then fold together for a silkier, denser finish.

Serving ideas and occasions

This cake plays well across many settings:

Weekend brunch: Pair with fresh fruit or a fruit compote.
Birthday or small celebration: Add piped whipped cream rosettes, banana slices, or chocolate shavings for a festive look.
Afternoon tea: Serve small slices with delicate cookies or shortbread to balance the creaminess.

Helpful troubleshooting and deeper tips

Batter too thick or thin? Batter should be thick but pourable—if overly stiff, a tablespoon or two of milk can help achieve the right consistency.
Overbaked cake? If the crumb feels dry, brush each layer lightly with a simple syrup (equal parts sugar and water boiled until sugar dissolves) before frosting to add moisture.
Uneven layers? After cooling, use a long serrated knife or cake leveler to trim domes and create even layers for a professional finish.

Baking equipment suggestions

Two 9-inch round cake pans (nonstick or lined with parchment)
Electric mixer (hand or stand)
Rubber spatula for folding
Wire cooling rack
Mixing bowls (medium and large)
Serrated knife for leveling

A note on ingredient quality

Use real unsalted butter for best flavor; salted butter can be used but reduce added salt.
Heavy cream should be at least 36% fat for best whipping volume and stability.
Fresh, ripe bananas are your secret weapon—choose ones that are soft and freckled for the most intense banana flavor.

FAQs

Q: Can I make this cake in a single 9×13 pan instead of two 9-inch rounds?
A: Yes. Bake at the same temperature but start checking around 30 minutes; the total bake time may be 35–45 minutes depending on your oven. Use a toothpick to test doneness.

Q: How long can I keep the frosting at room temperature?
A: Because the frosting is made from whipped cream, it should not be left at room temperature for more than 1–2 hours. For longer holding times (e.g., a party), keep the cake refrigerated and bring to room temperature shortly before serving.

Q: Can I use a different sweetener or sugar substitute?
A: Granulated sugar provides structure and texture; you can experiment with part brown sugar for a deeper caramel note, but sugar substitutes may alter crumb and moisture.

What if I don’t have sour cream?
You can substitute sour cream with an equal amount of plain Greek yogurt for a similar tang and moisture.
How do I prevent the whipped cream from collapsing?
Chill all tools and the cream, whip to stiff peaks, and assemble close to serving time. For extra stability, fold in a tablespoon of mascarpone or a pinch of powdered gelatin (bloomed and dissolved) if longer hold is needed.

Final thoughts on technique
The difference between a good banana cake and a great one is a balance of moisture, structure, and complementary textures. This recipe achieves that with sour cream for tenderness, eggs and creaming for lift, and walnuts for a toasty counterpoint. Whipped cream finishes the cake with a lightness that keeps each slice feeling airy rather than heavy.

Conclusion

If you want an easy-to-follow template or a printable version to keep in your recipe box, you can find a downloadable version of a similar cake recipe at downloadable Heavenly Banana Walnut Cream Cake recipe to reference in the kitchen. For a related take that uses cream cheese frosting and showcases how banana baked goods can be adapted across styles, see this guide to an banana bread cake with cream cheese frosting.