Can I make banana walnut cream cake ahead of time?

Yes. You can bake the layers a day ahead and store them covered at room temperature. Assemble the banana walnut cream cake with frosting the day you plan to serve it.

Should I toast the walnuts before using them in the cake?

Toasting brings out a richer, nuttier flavor in the banana walnut cream cake . It’s optional, but highly recommended for added depth.

How do I store banana walnut cream cake?

Store the frosted banana walnut cream cake in the refrigerator, covered, for up to 4 days. Let it sit at room temperature for 10–15 minutes before serving for best texture.

Can I freeze banana walnut cream cake?

You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly. Once thawed, frost and enjoy your banana walnut cream cake fresh.

Banana Walnut Cream Cake Comfort Dessertrecipeslolyta

Name: Indulge in This Decadent Heavenly Banana Walnut Cream Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1 cup mashed ripe bananas (about 2-3 bananas); 1/2 cup sour cream; 1 cup chopped walnuts (toasted for extra flavor); ; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/4 cups heavy cream, cold

Description

Banana Walnut Cream Cake is a moist banana layer cake filled with chopped walnuts and topped with a fluffy whipped cream cheese frosting. This cake is rich, nutty, and perfect for celebrations, holidays, or whenever you crave a nostalgic homemade treat.

Ingredients

Scale

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup mashed ripe bananas (about 2–3 bananas)

1/2 cup sour cream

1 cup chopped walnuts (toasted for extra flavor)

Cream Frosting:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 1/4 cups heavy cream, cold

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, beat butter, oil, granulated sugar, and brown sugar until fluffy.

4. Add eggs one at a time, then stir in vanilla, mashed bananas, and sour cream.

5. Gradually add the dry ingredients, mixing just until combined.

6. Fold in chopped walnuts.

7. Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick comes out clean.

8. Cool cakes completely before frosting.

9. To make frosting, beat cream cheese, powdered sugar, and vanilla until smooth.

10. In another bowl, whip heavy cream to soft peaks. Fold into the cream cheese mixture until fluffy.

11. Frost cooled cake layers, then chill cake for 30 minutes before slicing.

Notes

You can replace walnuts with pecans or omit for a nut-free version.

To enhance flavor, toast the walnuts lightly before folding into the batter.

This banana walnut cream cake keeps well refrigerated for 3–4 days.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 29g
Sodium: 190mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Keywords: banana walnut cream cake, banana nut cake, moist banana cake, cream cheese frosting