Banana Walnut Cream Cake

There’s something incredibly comforting about the warm aroma of bananas baking in the oven. When I combine that with crunchy walnuts and a cloud of cream frosting, it becomes one of my favorite treats banana walnut cream cake.

I bake this when I want a dessert that’s not overly sweet but still rich, moist, and layered with flavor. It’s the kind of cake that brings smiles after the first bite.

Let me walk you through every detail, so you can make this right in your kitchen—just like I do.

Why You Will Love This Recipe

I love this banana walnut cream cake for so many reasons, and I think you will too:

• Ultra-moist texture: The mashed bananas and sour cream make every bite tender and soft.
• Nutty crunch: The walnuts add the perfect contrast—just enough bite to balance the creaminess.
• Not overly sweet: It’s sweet, but not in a way that overwhelms. The natural sugar from bananas does most of the work.
• Light and fluffy cream frosting: No heavy buttercream here. The whipped cream keeps things airy and smooth.
• Simple to make: You don’t need any fancy equipment or hard-to-find ingredients. Just basic pantry staples.
• Perfect for any occasion: I’ve served this at birthdays, brunches, and even just as a midweek dessert.

It’s one of those cakes that feels cozy and impressive at the same time. If you love banana bread but want something a little more special, this is the recipe for you.

🍰 Can I Eat This Banana Walnut Cream Cake Every Day?

I’ll be honest—I could eat this cake every day because it’s that good. But should I? Probably not.

This cake has wholesome ingredients like bananas and walnuts, which do offer nutrients like fiber, potassium, and healthy fats. But it also includes sugar, butter, and whipped cream, which make it rich and indulgent.

So, while a small slice now and then fits into a balanced lifestyle, eating it daily might not be the best choice for my health or yours. What I usually do is enjoy a slice as a treat, maybe once or twice a week, and share the rest with friends or family.

It helps me satisfy my sweet tooth without overdoing it. If you’re craving it daily, maybe try making a lighter version—use less sugar, skip the frosting, or make it into muffins for better portion control.

🕒 How To Prepare Banana Walnut Cream Cake?

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Course: Dessert
• Cuisine: American
• Difficulty: Easy
• Yield: 8 servings

🧰 Equipment Needed

• 2 mixing bowls
• Electric hand mixer or whisk
• 8-inch round cake pans (2)
• Cooling rack
• Rubber spatula
• Measuring cups and spoons
• Oven

🍌 Ingredients

For the Cake:

• 2 ripe bananas (mashed)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup chopped walnuts (plus more for garnish)

For the Cream Frosting:

• 1 ½ cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

🔪 How To Make Banana Walnut Cream Cake?

1. Preheat and Prepare Pans

I start by preheating the oven to 350°F (175°C). Then I grease two 8-inch round pans and line the bottoms with parchment paper.

2. Mix Dry Ingredients

In a bowl, I whisk together flour, baking soda, salt, and cinnamon. I set it aside.

3. Cream Butter and Sugar

In another bowl, I beat the softened butter and sugar until light and fluffy. It usually takes me about 2-3 minutes with a hand mixer.

4. Add Eggs and Flavor

I beat in the eggs, one at a time, then mix in vanilla extract and mashed bananas until the mixture turns smooth.

5. Combine Wet and Dry

I gently fold in the dry ingredients, alternating with sour cream. I stir just until everything is combined—no overmixing.

6. Fold in Walnuts

I stir in chopped walnuts and pour the batter evenly into the prepared pans.

7. Bake

I bake the cakes for 30–35 minutes, or until a toothpick comes out clean from the center. After removing from the oven, I let the cakes cool completely on a wire rack.

8. Whip the Cream

While the cake cools, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.

9. Assemble

I layer one cake, spread whipped cream, top with the second cake, and frost the top and sides with the remaining whipped cream. I sprinkle extra walnuts over the top for crunch.

🍽️ Serving Suggestions

This cake tastes best chilled. I like to refrigerate it for 1 hour before slicing. I often serve it with a drizzle of honey or a few fresh banana slices on the side. If you’re into coffee like me, a cup of cappuccino makes this cake even more special.

💡 Tips and Variations

• Make it gluten-free: Swap regular flour with a 1:1 gluten-free blend.
• Make ahead: I bake the cake layers a day in advance and frost the next day for a stronger banana flavor.
• Frosting ideas: I sometimes use a cream cheese frosting when I want a tangier bite.
• Add-ins: Mini chocolate chips go great in the batter if you want something a little extra.
• No walnuts? Use pecans or skip the nuts entirely.

🌱 Health Benefits

Even though this is a dessert, it has a few perks:

• Bananas provide potassium, fiber, and natural sweetness.
• Walnuts add omega-3 fatty acids and healthy fats.
• Greek yogurt or sour cream gives a protein boost and keeps the cake moist without extra butter.

🔍 Nutrition Facts (Per Serving)

• Calories: 345
• Fat: 22g
• Carbohydrates: 32g
• Sugar: 18g
• Protein: 5g
• Fiber: 2g

❓Note

I always make sure my bananas are extra ripe—almost black-speckled. That’s when they’re the sweetest and bring the best flavor to the cake. Also, chilling the cake after frosting helps the flavors come together beautifully.

🙋‍♀️ FAQs

🎉 Conclusion

This banana walnut cream cake always brings comfort to my kitchen. It’s soft, creamy, nutty, and full of real banana flavor everything I crave in a homemade dessert. I love how simple it is to prepare, yet it tastes like something from a bakery.

If you’re a fan of banana bread or light, whipped frosting, you’re going to fall in love with this cake just like I did.

I made this recipe myself, and I can tell you it’s one of those bakes that disappears fast. If you give it a try, let me know how it turned out for you I’d really love to hear your twist on it!