Name: Heavenly Banana Walnut Cream Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 cups all-purpose flour; 1 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, softened; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 1/2 cup buttermilk; 3/4 cup chopped walnuts; 1 1/2 cups heavy whipping cream; 1/3 cup powdered sugar; 1 tsp vanilla extract; 4 oz cream cheese (optional)

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This Heavenly Banana Walnut Cream Cake is my go-to dessert when I want something light, moist, and bursting with flavor. The combination of ripe bananas, crunchy walnuts, and silky cream frosting creates an irresistible cake that feels like a cloud in every bite. Whether I’m making it for a special occasion or just to treat myself, it always disappears fast.

Why You’ll Love This Recipe

I love how this cake brings together comforting banana bread flavors with the elegance of a layer cake. The walnuts give it a delightful crunch, while the cream frosting keeps everything moist and rich without being too heavy. It’s a great way to use up ripe bananas, and the best part is that it tastes even better the next day. I can make it ahead of time and let the flavors deepen in the fridge.

Heavenly Banana Walnut Cream Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:
ripe bananas
all-purpose flour
granulated sugar
eggs
unsalted butter
baking soda
baking powder
salt
vanilla extract
buttermilk
chopped walnuts

For the Cream Frosting:
heavy whipping cream
powdered sugar
vanilla extract
cream cheese (optional, for extra richness)

Directions

I start by preheating the oven and greasing two round cake pans. In a bowl, I mash the bananas until smooth. I cream the butter and sugar together until fluffy, then add in the eggs one at a time, followed by the mashed bananas and vanilla.

In another bowl, I whisk the flour, baking soda, baking powder, and salt. I add the dry ingredients to the wet mixture, alternating with buttermilk until everything is combined. I fold in the chopped walnuts gently at the end.

I divide the batter between the pans and bake until a toothpick comes out clean. After letting the cakes cool completely, I whip the cream with powdered sugar and vanilla until it forms soft peaks. Sometimes, I add a bit of cream cheese for extra texture and tang.

Once the cake layers are cool, I spread a generous amount of cream frosting between the layers and over the top. I like to garnish with extra chopped walnuts or banana slices just before serving.

Servings and timing

This recipe makes one 2-layer cake, serving 10 to 12 people.
Prep time takes about 25 minutes.
Baking time is around 30–35 minutes.
Cooling and assembling takes another 30–40 minutes, depending on how quickly the cake layers cool.
Altogether, I set aside about 1.5 to 2 hours from start to finish.

Variations

Sometimes I add cinnamon or nutmeg to the batter for a warm spice flavor. If I want a more decadent version, I mix mini chocolate chips into the batter or drizzle caramel sauce over the top. For a lighter twist, I skip the cream cheese in the frosting and stick with whipped cream only. The cake also works great as cupcakes or in a sheet pan for easy slicing.

storage/reheating

I store this cake in the refrigerator, covered, for up to 4 days. The cream frosting holds up well, and I think the flavor improves after a day. I let it sit at room temperature for about 15–20 minutes before serving to bring out the best texture. This cake doesn’t need reheating, but I’ve frozen unfrosted cake layers before and they defrost beautifully.

FAQs

Can I make this cake a day ahead?

Yes, I actually prefer making it a day ahead. The banana flavor deepens, and the frosting sets up perfectly overnight in the fridge.

How ripe should the bananas be?

I use bananas that are very ripe—deep yellow with plenty of brown spots. The riper the bananas, the more flavorful and moist the cake turns out.

Can I use store-bought frosting?

I prefer homemade whipped cream frosting for the best texture, but if I’m short on time, a store-bought whipped topping or cream cheese frosting can work in a pinch.

How do I keep the bananas on top from browning?

If I garnish with banana slices, I brush them with lemon juice to slow down browning. Otherwise, I add them right before serving.

Can I make this cake without nuts?

Absolutely. I’ve made it nut-free by simply leaving out the walnuts. It still turns out moist and delicious.

Heavenly Banana Walnut Cream Cake

Conclusion

This Heavenly Banana Walnut Cream Cake is a dreamy dessert that’s easy to love and even easier to make. I love how the sweet banana flavor pairs with creamy frosting and crunchy walnuts. It’s the kind of cake that feels like a hug in every bite, and it’s always a hit whether I’m baking for a crowd or just for myself.

Heavenly Banana Walnut Cream Cake

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

storage/reheating