Go Back
Heavenly Banana Walnut Cake topped with creamy frosting and walnuts

Two-Layer Banana Walnut Cake

This tender, nutty two-layer banana walnut cake is creamy and topped with whipped cream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted for better texture
  • 1 teaspoon baking soda Helps the cake rise
  • 1/2 teaspoon salt Enhances flavor
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use real butter for best flavor
  • 1 cup sugar Granulated sugar
  • 2 large eggs Room temperature for better mixing
  • 1 teaspoon vanilla extract Adds flavor depth
  • 1 cup mashed ripe bananas About 2-3 medium bananas
Additions
  • 1 cup chopped walnuts Can substitute pecans if desired
Whipped Cream
  • 1 cup heavy cream Cold for easier whipping
  • 2 tablespoons powdered sugar For sweetening the cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, combine the flour, baking soda, and salt; set aside.
  3. In another bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and mashed bananas.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts.
Baking
  1. Divide the batter evenly between the prepared cake pans and smooth the tops.
  2. Bake for 25-30 minutes, or until a toothpick comes out clean.
  3. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
Assembly
  1. For the cream, whip the heavy cream with the powdered sugar until soft peaks form.
  2. Once the cakes are completely cool, layer them with the cream in between and on top.
  3. Garnish with additional walnuts if desired.

Notes

This cake can be made ahead of time. Store layers wrapped tightly and whip the cream fresh on the day of serving. Brown-speckled bananas are ideal for the best flavor.