This Heavenly Banana Walnut Cream Cake is a moist, tender dessert packed with rich banana flavor and crunchy walnuts, topped with a luscious cream cheese whipped frosting. It’s a homestyle favorite that balances comforting flavors with a light, creamy finish—perfect for family gatherings, brunches, or anytime you’re craving a wholesome, satisfying cake.

Why You’ll Love This Recipe

Naturally Sweet and Moist: Mashed ripe bananas keep the cake soft and full of flavor without being overly sweet.
Perfectly Balanced Texture: Crunchy walnuts add texture to the soft, fluffy cake layers.
Elegant but Easy Frosting: The whipped cream cheese frosting is light, airy, and a perfect match for the banana base.
Great for Any Occasion: It’s simple enough for everyday enjoyment but impressive enough for special celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

Ripe bananas, mashed
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Large eggs
Vanilla extract
Buttermilk
Chopped walnuts

For the Frosting

Heavy cream
Powdered sugar
Vanilla extract
Cream cheese, softened

Directions

Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate Bananas: Mix in the mashed bananas until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
Add Walnuts: Stir in the chopped walnuts gently.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting: In a bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Beat in the softened cream cheese until smooth and creamy.
Frost the Cake: Once cooled, spread the frosting evenly over the top of the cake.
Garnish: Sprinkle with additional chopped walnuts before serving.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Calories: 390 kcal per serving

Variations

Layer Cake Version: Double the recipe and bake in two pans to create a layered cake with frosting in between.
Spice It Up: Add ½ teaspoon of cinnamon or nutmeg to the batter for a warm spice profile.
No Nuts: Omit walnuts for a nut-free version, or substitute with chocolate chips for a sweet twist.
Gluten-Free Option: Use a gluten-free flour blend suitable for baking.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 4 days. Let sit at room temperature for 15–20 minutes before serving.
Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw completely before frosting.
Reheating: Not recommended. This cake is best served at room temperature or slightly chilled.

FAQs

Can I make this cake in advance?

Yes. Bake the cake and store it (unfrosted) up to 2 days ahead. Frost before serving for best texture.

Can I use oil instead of butter?

Yes, substitute ½ cup of neutral oil for a slightly more moist texture. However, butter adds flavor.

Can I use frozen bananas?

Yes, thaw and drain frozen bananas before mashing. They work well in baked goods.

What can I use instead of buttermilk?

Use ½ cup milk mixed with 1½ teaspoons lemon juice or vinegar. Let sit for 5 minutes before using.

Can I add other mix-ins?

Yes. Try adding mini chocolate chips, shredded coconut, or raisins for added flavor and texture.

How can I prevent the cake from sticking to the pan?

Grease and flour the pan well, or use parchment paper at the bottom for easy removal.

Can I make cupcakes from this recipe?

Yes. Divide the batter into a muffin tin lined with cupcake papers and bake for 18–22 minutes.

How do I store leftovers?

Store in an airtight container in the fridge to keep the frosting firm and fresh.

Can I make this frosting without cream cheese?

Yes. Replace the cream cheese with mascarpone or leave it out entirely for a simple whipped cream topping.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.

Conclusion

Heavenly Banana Walnut Cream Cake brings together the best of classic comfort and light elegance. Moist banana cake with crunchy walnuts, topped with a rich whipped cream cheese frosting, creates a dessert that’s satisfying yet refined. Whether you’re baking for a casual gathering or a special celebration, this cake is sure to become a go-to favorite.

Heavenly Banana Walnut Cream Cake

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Author: Olivia
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Heavenly Banana Walnut Cream Cake is soft, moist, and full of banana flavor with a nutty crunch from chopped walnuts. Topped with a dreamy whipped cream cheese frosting, it’s the perfect comforting cake for brunch, dessert, or special occasions. Keyword: Banana Walnut Cake.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Add mashed bananas and mix until smooth.
Alternate adding dry ingredients and buttermilk to the batter, mixing until just combined.
Fold in chopped walnuts.
Pour batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Beat in cream cheese until smooth and creamy.
Spread frosting over the cooled cake and garnish with extra chopped walnuts.

Notes

Use very ripe bananas for the sweetest flavor.
Refrigerate any leftovers due to the whipped cream frosting.
This cake can be made a day in advance—store frosted in the fridge.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking