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Banana Cream Cake Recipe

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★★★★★

4.6 from 65 reviews

This moist and delicious Banana Cream Cake features ripe bananas and chopped walnuts baked into a tender cake, layered and topped with a light and fluffy cream frosting. Perfect for a comforting dessert, this cake combines the natural sweetness of bananas with a creamy whipped topping, making it an ideal treat for any occasion.

Ingredients

Scale

For the Cake

  • 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)

For the Cream Frosting

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  3. Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition for a smooth batter.
  4. Combine Banana & Vanilla: Stir the mashed ripe bananas and vanilla extract into the creamed butter and sugar mixture until well incorporated.
  5. Alternate Mixing: Gradually fold in the dry flour mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing and keep the cake tender.
  6. Add Walnuts: Gently fold in the chopped walnuts to distribute evenly throughout the batter.
  7. Bake: Pour the prepared batter into the greased and floured cake pan. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cake to cool completely in the pan placed on a wire rack to prevent sogginess and prepare for frosting.
  9. Prepare Cream Frosting: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and airy frosting.
  10. Assemble: Once the cake is fully cooled, either spread the whipped cream on top or slice the cake horizontally into two layers and spread the cream between them for a layered cake.
  11. Garnish & Chill: Sprinkle additional chopped walnuts on top, optionally drizzle lightly with honey for extra sweetness, and chill the cake for at least 1 hour before serving to let the flavors meld.

Notes

  • Use ripe bananas for maximum sweetness and moisture.
  • Allow eggs and butter to come to room temperature for better mixing.
  • If buttermilk is unavailable, combine milk with lemon juice and rest for 5 minutes as a substitute.
  • Do not overmix batter once dry ingredients are added to prevent a dense cake.
  • Chilling the whipped cream frosting before whipping helps achieve stiff peaks faster.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Optionally, add a light drizzle of honey on top for added flavor and glaze.

Keywords: banana cream cake, banana cake with cream frosting, walnut banana cake, homemade banana cake, whipped cream frosting dessert

Find it online: https://cheframi.com/banana-cream-cake-recipe/