Introduction

Banana Cream Cake is a moist, flavorful treat that brings together ripe bananas and fluffy whipped cream for a delightful dessert. This easy-to-make cake is perfect for any occasion, offering a soft texture complemented by crunchy walnuts and a light cream frosting.

A two-layer cake sits on a white plate with a beaded edge, placed on a rustic wooden surface. The bottom layer is a rich brown cake with a crumbly texture, topped with a thick layer of smooth white frosting scattered with small walnut pieces. Above it is another brown cake layer, covered by a generous amount of white frosting that extends beyond the cake sides, sticking walnuts all around. The top layer of frosting is smooth with a spiral pattern in the center and decorated with a ring of whole walnuts evenly spaced around the edge. The background shows warm, blurry lights, creating a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–3 ripe bananas (mashed, about 1 cup)
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs (at room temperature)
½ cup buttermilk (or ½ cup milk with 1 tsp lemon juice, rested 5 minutes)
1 teaspoon vanilla extract
½ cup chopped walnuts (plus extra for garnish)
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 4: Stir in the mashed bananas and vanilla extract into the creamed mixture.
Step 5: Gradually fold in the dry ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
Step 6: Gently fold in the chopped walnuts.
Step 7: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool completely in the pan on a wire rack.
Step 9: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 10: Once the cake is cool, either spread the whipped cream on top or slice the cake horizontally into two layers and spread the cream between them.
Step 11: Sprinkle additional chopped walnuts over the top and, if desired, drizzle lightly with honey. Chill the cake for at least 1 hour before serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
Substitute walnuts with pecans or skip nuts if preferred.
For a denser cake, reduce the baking powder to 1 teaspoon.
Try adding a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.

Storage

Store the banana cream cake covered in the refrigerator for up to 3 days. The whipped cream frosting is best kept chilled to maintain its texture. When serving, allow the cake to sit at room temperature for about 15 minutes for the best flavor and softness.

How to Serve

The image shows a three-layer banana cake with cream filling, each layer containing whole banana slices embedded in light brown cake and white cream. The outside of the cake is fully covered in white cream and decorated with walnut pieces pressed onto the sides. The top is garnished with small cream swirls, banana slices, and walnut halves evenly spaced around the edge. A single slice of the cake is placed on a white plate in front, showing the distinct layers clearly, with the cake and cream layers alternating with visible banana pieces. The setting is on a white marbled surface with warm light in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without nuts?

Yes, you can omit the walnuts completely or substitute them with seeds or other chopped nuts depending on your preference or allergies.

How can I make buttermilk if I don’t have any on hand?

To make a buttermilk substitute, combine ½ cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.