Banana Walnut Cream Cake: A Dreamy Dessert That Delivers

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Few desserts strike the perfect balance between comforting nostalgia and elevated flavor like this Banana Walnut Cream Cake. Lush, light, and irresistibly moist, it brings together the earthy sweetness of ripe bananas, the rich crunch of chopped walnuts, and a cloud-like layer of whipped cream. This cake is a dessert-lover’s dream and a surefire crowd-pleaser whether you’re serving it at a weekend brunch, cozy afternoon tea, or simply indulging your sweet tooth.

If you’re someone who adores banana bread but wants something a little more decadent, this recipe is for you. It’s easy enough for beginner bakers, yet elegant enough for seasoned hosts wanting to impress. Let’s dive into this recipe and make your kitchen smell like pure heaven.

Why You’ll Love This Banana Walnut Cream Cake

This Banana Walnut Cream Cake ticks all the boxes:

  • ✅ Effortless Preparation: One bowl for the cake batter. One bowl for the whipped cream. That’s it.
  • ✅ Versatility: Serve it chilled in the summer or slightly warm in cooler months.
  • ✅ Naturally Moist: Thanks to ripe bananas and a touch of milk and butter.
  • ✅ Crowd-Pleaser: Nutty, creamy, fruity—there’s something for everyone in each bite.

Whether you’re baking for a birthday, holiday, or casual treat, this cake brings that homemade charm with a patisserie-worthy finish.

Ingredients You’ll Need

Here’s everything that goes into creating this magic:

Cake Base:

  • 2 ripe bananas (mashed) 🍌
  • 1/2 cup walnuts (chopped)
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar 👩‍🍳
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1 large egg 🥚
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt 🧂

Cream Filling:

  • 1 cup heavy cream 🥤
  • 2 tbsp powdered sugar 🍬
  • 1 tsp vanilla extract 🌱

Optional Toppings:

  • Sliced bananas & chopped walnuts

Kitchen Equipment You’ll Need

Before you start, make sure you’ve got the following on hand:

  • Mixing bowls (at least two)
  • Hand mixer or stand mixer (for whipping cream)
  • Whisk or spoon (for cake batter)
  • Measuring cups & spoons
  • Rubber spatula
  • 8×8-inch baking pan
  • Oven
  • Cooling rack

Step-by-Step Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Grease your 8×8-inch pan generously.

In a large bowl, mix mashed bananas, chopped walnuts, flour, sugar, milk, melted butter, egg, vanilla, baking powder, and salt. Stir until the batter is smooth and consistent. Don’t overmix—just blend until combined.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.

2. Make the Whipped Cream Topping

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using a hand or stand mixer. Beat until stiff peaks form—this will take about 3-5 minutes on high speed.

3. Assemble and Decorate

Once the cake is completely cooled, spread the whipped cream topping evenly over the surface. Garnish with extra banana slices and walnut pieces for a gorgeous, rustic finish.

Tips and Tricks for the Perfect Cake

  • Use Overripe Bananas: The blacker the peel, the sweeter and more flavorful your cake.
  • Toast the Walnuts: For an extra layer of nuttiness, lightly toast the walnuts before folding them into the batter.
  • Chill Before Serving: For a firmer texture, refrigerate the cake for at least an hour before serving.
  • Double Up for Layers: Want a taller cake? Double the recipe and layer it with cream filling in between!

Recipe Variations and Swaps

This cake is delicious as is, but here are some tasty spins:

  • Chocolate Banana Cake: Add 2 tbsp of cocoa powder to the batter.
  • Caramel Drizzle: Drizzle store-bought or homemade caramel over the whipped cream topping.
  • Nut-Free Version: Swap walnuts for sunflower seeds or skip nuts entirely.
  • Vegan Option: Use plant-based milk, vegan butter, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Coconut whipped cream works as a topping.

How to Store Leftovers

To keep your Banana Walnut Cream Cake fresh:

  • Refrigerator: Store in an airtight container in the fridge for up to 4 days.
  • Freezer (Without Cream Topping): Freeze the cake base (wrapped tightly) for up to 2 months. Thaw in the fridge and add fresh whipped cream before serving.
  • Don’t Freeze with Toppings: The cream won’t hold up well in the freezer—add it fresh after defrosting.

Food & Drink Pairings

  • Coffee: Pair with a bold dark roast or espresso to balance the sweetness.
  • Tea: Earl Grey or a spiced chai complements the banana flavor beautifully.
  • Brunch: Serve with fresh berries, scrambled eggs, or a mimosa for a full spread.

Frequently Asked Questions

Can I make this cake a day ahead?

Yes! In fact, it tastes even better the next day as the flavors meld. Just store it in the fridge and hold off on the whipped cream topping until you’re ready to serve.

Can I use frozen bananas?

Absolutely. Just thaw them first and drain excess liquid before mashing.

Is this cake overly sweet?

Not at all. The ripe bananas offer natural sweetness, and the whipped cream topping is lightly sweetened for balance.

Can I make it gluten-free?

Yes. Substitute the all-purpose flour with your favorite gluten-free flour blend (1:1 ratio). Make sure it contains xanthan gum or add a 1/2 tsp separately.

Final Thoughts + Call to Action

This Banana Walnut Cream Cake is the kind of dessert that feels both familiar and refined. It’s simple to make, soul-satisfying, and a fantastic way to use up overripe bananas. Whether you serve it at your next gathering or enjoy a quiet slice with tea, it’s bound to earn you compliments.

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