There’s something wonderfully nostalgic about banana cake—it instantly brings to mind family gatherings, grandma’s kitchen, and those perfectly ripe bananas that are just begging to be baked into something special. But this isn’t just any banana cake. This is a Heavenly Banana Walnut Cream Cake, and it lives up to its name in every single bite.
Soft, moist layers of banana cake are dotted with crunchy walnuts and generously filled with a luscious cream cheese frosting that’s light, tangy, and just sweet enough to feel indulgent without going overboard. It’s the kind of dessert that feels like a warm hug.
This cake has made appearances at baby showers, birthdays, and even casual weekend brunches, always earning rave reviews and requests for the recipe. Whether it’s a cozy fall afternoon or a bright spring morning, this cake somehow fits right in. It’s the ultimate comfort dessert—rustic yet elegant, familiar yet just a little fancy.
Why You’ll Love This Recipe:
- Perfectly moist and tender crumb thanks to ripe bananas
- Toasted walnuts add just the right amount of crunch
- Cream cheese frosting that’s smooth, rich, and dreamy
- Makes a stunning layer cake but is simple enough for beginners
- Ideal for celebrations—or just when you need a little homemade comfort
INGREDIENTS YOU’LL NEED:
For the Banana Walnut Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup neutral oil (like vegetable or canola)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1 cup chopped walnuts, toasted
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–3 1/2 cups powdered sugar (depending on how sweet you like it)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for spreading consistency)
HOW TO MAKE HEAVENLY BANANA WALNUT CREAM CAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line them with parchment circles for easy removal). You’ll thank yourself later when those cakes pop out effortlessly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures all the dry ingredients are evenly distributed, giving you a consistent texture throughout.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar together until light and fluffy. This is where the magic starts—the fluffy base creates the foundation for a moist cake.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. You’ll notice the batter turning velvety and smooth at this point.
Step 5: Fold in the Bananas and Sour Cream
Stir in the mashed bananas and sour cream until everything is well combined. The bananas not only add sweetness but also keep the cake tender, while the sour cream gives it that slight tang and extra moisture.
Step 6: Add Dry Ingredients and Walnuts
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. Fold in the toasted walnuts for that irresistible crunch.
Step 7: Bake
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly at this point!
Step 8: Cool Completely
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Don’t rush this step—frosting a warm cake is a recipe for a melty mess!
Step 9: Make the Frosting
In a large bowl, beat the cream cheese and butter until smooth. Add powdered sugar one cup at a time, beating until fluffy. Stir in the vanilla, and add a splash of heavy cream if you want a softer, more spreadable texture.
Step 10: Assemble the Cake
Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides. Decorate with extra walnuts if desired.
Take a deep breath—you just made a show-stopping cake!
HELPFUL TIPS:
- Use super ripe bananas—the darker the peel, the sweeter and more flavorful your cake will be.
- Toast the walnuts before adding them to the batter. It brings out their nutty flavor and adds an extra depth.
- Level your cake layers with a serrated knife if they dome while baking—it makes stacking and frosting easier.
- Chill the cake for 15–20 minutes before slicing if you want cleaner cuts.
- Let your ingredients come to room temperature—especially the butter, cream cheese, and eggs—for a smoother batter and frosting.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
This cake tastes even better the next day after the flavors have had time to meld. Store it in the fridge overnight, then let it sit at room temperature for 15–20 minutes before serving.
NUTRITIONAL INFORMATION:
(Approximate per serving)
Calories: 480
Fat: 27g
Carbohydrates: 55g
Protein: 5g
Fiber: 2g
Sugar: 35g
FREQUENTLY ASKED QUESTIONS:
Can I make this cake ahead of time?
Yes! You can bake the layers a day ahead, wrap them tightly, and frost them the next day.
Can I freeze this cake?
Absolutely. Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw at room temp before frosting.
Can I make this into cupcakes?
You sure can! This recipe makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.
What can I use instead of walnuts?
Pecans are a great substitute, or you can leave out the nuts entirely if you prefer a smoother texture.
STORAGE INSTRUCTIONS:
Store the frosted cake in the refrigerator for up to 5 days. Keep it covered to prevent drying out. You can also freeze individual slices wrapped in plastic and foil for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Creamy Banana Pudding Cheesecake
- Heart-Shaped Raspberry Mousse with a Brownie Base
- Heavenly Banana Walnut Cream Cake – A Dreamy Dessert Delight!
- Pineapple Heaven Cake
CONCLUSION
This Heavenly Banana Walnut Cream Cake isn’t just a dessert—it’s a little piece of comfort, made with love, memories, and all the best flavors of home. Whether you’re baking it for a special occasion or simply because you had a few overripe bananas lying around, it’s bound to bring smiles and second helpings. Go ahead—bake it, share it, and don’t forget to sneak a slice for yourself!
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Heavenly Banana Walnut Cream Cake
Description
There’s something wonderfully nostalgic about banana cake—it instantly brings to mind family gatherings, grandma’s kitchen, and those perfectly ripe bananas that are just begging to be baked into something special. But this isn’t just any banana cake. This is a Heavenly Banana Walnut Cream Cake, and it lives up to its name in every single bite.
Soft, moist layers of banana cake are dotted with crunchy walnuts and generously filled with a luscious cream cheese frosting that’s light, tangy, and just sweet enough to feel indulgent without going overboard. It’s the kind of dessert that feels like a warm hug.
This cake has made appearances at baby showers, birthdays, and even casual weekend brunches, always earning rave reviews and requests for the recipe. Whether it’s a cozy fall afternoon or a bright spring morning, this cake somehow fits right in. It’s the ultimate comfort dessert—rustic yet elegant, familiar yet just a little fancy.
Ingredients
For the Banana Walnut Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/4 cup neutral oil (like vegetable or canola)
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 cup chopped walnuts, toasted
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–3 1/2 cups powdered sugar (depending on how sweet you like it)
1 teaspoon vanilla extract
1–2 tablespoons heavy cream (optional, for spreading consistency)
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line them with parchment circles for easy removal). You’ll thank yourself later when those cakes pop out effortlessly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures all the dry ingredients are evenly distributed, giving you a consistent texture throughout.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar together until light and fluffy. This is where the magic starts—the fluffy base creates the foundation for a moist cake.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. You’ll notice the batter turning velvety and smooth at this point.
Step 5: Fold in the Bananas and Sour Cream
Stir in the mashed bananas and sour cream until everything is well combined. The bananas not only add sweetness but also keep the cake tender, while the sour cream gives it that slight tang and extra moisture.
Step 6: Add Dry Ingredients and Walnuts
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. Fold in the toasted walnuts for that irresistible crunch.
Step 7: Bake
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly at this point!
Step 8: Cool Completely
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Don’t rush this step—frosting a warm cake is a recipe for a melty mess!
Step 9: Make the Frosting
In a large bowl, beat the cream cheese and butter until smooth. Add powdered sugar one cup at a time, beating until fluffy. Stir in the vanilla, and add a splash of heavy cream if you want a softer, more spreadable texture.
Step 10: Assemble the Cake
Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides. Decorate with extra walnuts if desired.
Take a deep breath—you just made a show-stopping cake!
Notes
This cake tastes even better the next day after the flavors have had time to meld. Store it in the fridge overnight, then let it sit at room temperature for 15–20 minutes before serving.