Soft, moist, and filled with comforting flavors, this Banana Walnut Cream Cake combines the sweetness of ripe bananas, the nutty crunch of walnuts, and the smooth richness of cream frosting. Each bite melts in your mouth, offering a balance of fluffy texture and creamy indulgence — perfect for celebrations or cozy afternoons.

Why You’ll Love This Recipe

This cake captures the comforting essence of home baking while remaining elegant and irresistible. The banana base keeps the cake incredibly moist, while the walnuts add a delightful crunch. The light cream cheese frosting complements the cake perfectly without being overly sweet. It’s simple enough for beginner bakers yet special enough to impress guests at any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
½ cup sour cream or plain Greek yogurt
½ cup milk
¾ cup chopped walnuts

For the Cream Frosting:

1 ½ cups heavy whipping cream
½ cup cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract

For Garnish:

Sliced bananas
Chopped walnuts
Drizzle of honey or caramel sauce (optional)

Directions

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and mashed bananas until the mixture is smooth.
Alternate adding the dry ingredients with milk and sour cream, mixing gently after each addition until just combined.
Fold in the chopped walnuts using a spatula.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat cream cheese and powdered sugar until smooth. Add vanilla extract, then gradually pour in heavy cream and whip until thick and fluffy.
Assemble the cake by spreading frosting over the first layer, stacking the second layer on top, and covering the entire cake with the remaining frosting.
Decorate with sliced bananas, chopped walnuts, and a drizzle of honey or caramel sauce if desired.

Servings and Timing

Servings: 10–12 slices
Prep Time: 25 minutes
Baking Time: 30 minutes
Cooling & Decorating Time: 45 minutes
Total Time: Approximately 1 hour 40 minutes

Variations

Chocolate Twist: Add ¼ cup cocoa powder to the dry ingredients for a subtle chocolate flavor.
Nut-Free Option: Replace walnuts with shredded coconut or omit nuts entirely.
Healthier Version: Substitute half of the butter with applesauce and use whole wheat flour for a wholesome twist.
Spiced Banana Cake: Increase cinnamon and add a pinch of nutmeg for a warm spice flavor.
Tropical Flair: Add shredded coconut and top with pineapple pieces for a refreshing tropical dessert.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. For best texture, let slices sit at room temperature for 15–20 minutes before serving. The frosting remains stable and creamy even after refrigeration. The unfrosted cake layers can also be frozen for up to 2 months — just wrap them tightly in plastic wrap and thaw overnight before frosting.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing and adding them to the batter.

2. What can I substitute for sour cream?

Plain Greek yogurt works perfectly as a substitute, maintaining the same creamy texture and moisture.

3. How do I prevent my cake from becoming too dense?

Avoid overmixing once you combine the wet and dry ingredients. Mix only until the batter is smooth.

4. Can I make this cake in a single pan?

Yes, bake it in a 9×13-inch pan for about 35–40 minutes, or until a toothpick comes out clean.

5. Can I prepare the cake layers ahead of time?

Absolutely. Bake and cool the layers, then wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for longer storage.

6. How can I make the frosting more stable?

Add 1 tablespoon of instant pudding mix or a touch more cream cheese for firmer texture if you plan to serve the cake outdoors.

7. Can I use other nuts instead of walnuts?

Yes, pecans or almonds work wonderfully and give the cake a slightly different flavor profile.

8. What’s the best way to mash bananas?

Use a fork or potato masher to mash ripe bananas until smooth, leaving a few small chunks for added texture.

9. How do I know when the cake is perfectly baked?

The cake should be golden brown, spring back when touched, and a toothpick should come out clean from the center.

10. Can I turn this recipe into cupcakes?

Yes! Bake the batter in a lined muffin tin for 18–22 minutes at 350°F (175°C).

Conclusion

This Heavenly Banana Walnut Cream Cake is everything a dessert should be — moist, creamy, nutty, and delightfully rich. It’s a timeless treat that pairs beautifully with tea or coffee and makes any gathering feel special. Once you taste it, this cake will become a favorite you’ll return to again and again.