Description
A deliciously moist cake layered with banana and walnut flavors, topped with a creamy frosting.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- Additional walnuts for topping
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Fold in the mashed bananas and chopped walnuts.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Filling and Frosting: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of the cream filling over the cake. Add banana slices if desired, then place the second cake layer on top. Spread the remaining cream filling over the top and sides of the cake.
- Garnish: Sprinkle additional chopped walnuts over the top of the cake.
Notes
- Ensure all ingredients are at room temperature before starting for a smoother mix.
- Toast the walnuts lightly in a pan for enhanced flavor before adding them to the batter.
- For even layers, use a serrated knife to level the cake tops before assembling.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg