Heavenly Banana Walnut Cream Cake
Ingredients:
For the banana cake layers:
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup buttermilk
1 cup chopped walnuts
For the cream cheese frosting:
12 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
For the caramel drip (optional):
1/2 cup caramel sauce (store-bought or homemade)
Toppings:
Sliced fresh bananas
Whole and chopped walnuts or pecans
Directions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and mashed bananas.
Add flour mixture alternately with buttermilk, beginning and ending with flour. Fold in chopped walnuts.
Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.
Frost each cake layer and stack, then cover the outside with a light layer of frosting (semi-naked style if desired).
Drizzle caramel sauce over the top edges and let it drip naturally.
Garnish with banana slices and a handful of walnuts or pecans on top.
Prep Time: 25 minutes | Bake Time: 30 minutes | Total Time: 55 minutes + cooling
Kcal: 510 kcal per slice | Servings: 12 slices
Tips:
Add lemon juice to banana slices before topping to prevent browning.
Toast the walnuts beforehand to deepen their flavor.
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