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Banana Walnut Cream Cake

This Banana Walnut Cream Cake is a dreamy dessert that combines the natural sweetness of ripe bananas with the rich, nutty crunch of toasted walnuts. It’s soft, moist, and layered with a creamy frosting that melts in your mouth. I used real bananas in the batter and a touch of cinnamon to warm up the flavor. The chopped walnuts not only add texture but make each bite extra satisfying.
Perfect for birthdays, tea time, or just when you want something homemade and comforting. Whether you're a banana bread lover or just craving a nutty, creamy cake, this one won’t disappoint.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Preheat and Prepare Pans
  1. 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.
Mix Dry Ingredients
  1. In a bowl, I whisk together flour, baking soda, salt, and cinnamon. I set it aside.
Cream Butter and Sugar
  1. 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.
Add Eggs and Flavor
  1. I beat in the eggs, one at a time, then mix in vanilla extract and mashed bananas until the mixture turns smooth.
Combine Wet and Dry
  1. I gently fold in the dry ingredients, alternating with sour cream. I stir just until everything is combined—no overmixing.
Fold in Walnuts
  1. I stir in chopped walnuts and pour the batter evenly into the prepared pans.
Bake
  1. 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.
Whip the Cream
  1. While the cake cools, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble
  1. 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.

Notes

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.