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Heavenly banana walnut cream cake with rich frosting and walnuts

Banana Walnut Cake

This comforting and forgiving banana walnut cake is perfect for breakfast or dessert, combining the rich flavors of ripe bananas and walnuts, topped with whipped cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 pieces ripe bananas, mashed
  • 1 cup sugar Reduce by 1/4 cup for less sweetness.
  • 1/2 cup butter, softened Good quality butter works best.
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour Can use gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, chopped Can substitute with pecans.
For the Topping
  • 1 cup heavy cream Freshly whipped for best results.
  • 1 tablespoon powdered sugar Optional, for sweetening the cream.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla and mashed bananas.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add to the banana mixture, stirring just until combined.
  5. Fold in the chopped walnuts gently.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool completely.
Topping
  1. Whip the heavy cream with powdered sugar until soft peaks form, then spread over the cooled cake.
  2. Garnish with additional walnuts if desired.

Notes

Cover and refrigerate leftovers up to 3 days. Can freeze unfrosted layers for up to 2 months.