If you’re on the hunt for a dessert that feels like a warm hug, look no further than this Banana Walnut Cake with Whipped Cream Frosting Recipe. This cake is an absolute showstopper with its perfectly moist and fluffy crumb, studded with tender bananas and crunchy walnuts, then crowned with a luscious whipped cream frosting. It’s celebratory in every bite, whether you’re marking a special occasion or just rewarding yourself for baking something wonderful. The harmony of caramelized bananas, nutty crunch, and silky cream creates a flavor experience that’s both comforting and delightfully sophisticated.
Ingredients You’ll Need
Getting the perfect Banana Walnut Cake with Whipped Cream Frosting Recipe starts with simple, thoughtfully chosen ingredients. Each one plays a vital role, from the creamy butter that ensures moistness to the ripe bananas delivering natural sweetness and that gorgeous banana flavor. The walnuts add texture and a nutty depth, while the whipped cream frosting brings a fluffy, airy finish that balances the cake’s richness perfectly.
- Unsalted butter (1 cup, room temperature, plus more for greasing): Provides moisture and richness while allowing you to control salt levels.
- Brown sugar (2 tablespoons plus ½ cup packed): Adds a deep, caramel-like sweetness that complements the bananas beautifully.
- Ripe bananas (5 cups sliced, about 8-10 bananas): The star of the show, offering natural sweetness and moisture.
- All-purpose flour (3 cups, plus more for flouring the pan): The structure base that holds the cake together with a light texture.
- Baking powder (1 teaspoon): Helps the cake rise for a tender crumb.
- Baking soda (1 teaspoon): Reacts with the acidity in bananas and buttermilk for lift and softness.
- Sea salt (1 teaspoon): Balances sweetness and enhances flavors.
- Granulated sugar (1 cup): Sweetens the cake without overpowering the banana flavor.
- Eggs (3 large, room temperature): Bind ingredients and add richness.
- Vanilla extract (2 teaspoons): Adds warm, inviting aroma and flavor depth.
- Buttermilk (1 ½ cups, room temperature): Creates a tender crumb and subtle tanginess.
- Walnuts (1 cup, chopped, optional): Brings crunch and a toasty nuttiness to each bite.
- White chocolate (4 ounces, shaved): Adds a creamy, sweet finish for decoration.
- Heavy whipping cream (1 quart, chilled): The base for the airy whipped cream frosting.
- Granulated sugar (¼ cup for frosting): Sweetens the whipped cream just right.
- Vanilla extract (2 teaspoons for frosting): Boosts the flavor of the whipped cream to perfection.
How to Make Banana Walnut Cake with Whipped Cream Frosting Recipe
Step 1: Prepare Your Kitchen and Pans
Preheat your oven to 350°F, placing the rack in the center for even baking. Grease and flour two 8-inch cake pans to ensure your cake layers release easily after baking. Setting this up carefully now means less stress later on as you focus on creating the cake itself.
Step 2: Caramelize the Bananas
Heat a skillet over medium-high heat and melt ¼ cup of the butter with 2 tablespoons of brown sugar. Add 2 cups of sliced bananas and simmer for 5 to 7 minutes until golden and caramelized. This step deepens the banana flavor and adds a subtle caramel note that elevates the entire cake. Once caramelized, mash the bananas well with a fork and set aside.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt. Combining these ingredients ensures even distribution of leavening agents and seasoning, setting the stage for a flawlessly textured cake.
Step 4: Cream Butter and Sugars
Using a stand mixer fitted with the paddle attachment, beat the remaining ¾ cup of butter on high speed until it’s smooth and creamy—about 1 minute. Add the granulated sugar and remaining brown sugar, then beat on high for around 2 minutes until fluffy. This process traps air, building the light texture your cake will have.
Step 5: Incorporate Eggs, Vanilla, and Bananas
Add the eggs one at a time, beating well after each addition so the batter stays smooth. Then mix in vanilla extract followed by the mashed caramelized bananas. This step brings all the moist, flavorful components together and infuses the batter with that signature banana richness.
Step 6: Alternate Adding Flour and Buttermilk
With the mixer on low, add a third of the flour mixture, followed by a third of the buttermilk, repeating until both are fully incorporated. This alternating addition prevents overmixing, which can make the cake tough, and keeps the crumb tender. Gently fold in ¾ cup of chopped walnuts now if you’re using them for that delightful crunch.
Step 7: Bake the Cake
Divide the batter evenly between your prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans on wire racks. Patience here is key — frosting a warm cake can lead to a melty, messy finish.
Step 8: Make the Whipped Cream Frosting
Using a stand or handheld mixer fitted with a whisk attachment, beat the chilled heavy cream, sugar, and vanilla extract on high speed until stiff peaks form. The frosting should be stable enough to spread but still soft and fluffy for that classic whipped cream texture, not as stiff as buttercream but much firmer than a pie topping.
Step 9: Assemble the Cake
Level the cake tops with a serrated knife to create flat surfaces. Slice each cake horizontally creating four layers total. Place one layer on your serving plate and spread about one-fifth of the whipped cream evenly. Add a layer of fresh banana slices over the cream, then repeat layering with cake, cream, and bananas. Finish by spreading the remaining whipped cream over the top and sides, decorating with remaining walnuts and white chocolate shavings for a beautiful finishing touch.
How to Serve Banana Walnut Cake with Whipped Cream Frosting Recipe
Garnishes
A sprinkle of chopped walnuts adds a delightful crunch that contrasts the cake’s moist crumb and creamy frosting perfectly. White chocolate shavings lend a pretty, sweet accent while fresh banana slices on top add color and reinforce the luscious banana flavor.
Side Dishes
This Banana Walnut Cake pairs wonderfully with a hot cup of coffee or black tea, balancing the cake’s natural sweetness. For a more indulgent experience, serve alongside vanilla ice cream or fresh berries that add brightness to each bite.
Creative Ways to Present
Try layering this Banana Walnut Cake with whipped cream frosting into smaller parfait glasses for individual servings. Or turn the layers into stacked cupcakes decorated with piped whipped cream and walnut halves for a fun twist at parties. Even simple cake slices plated with a drizzle of caramel sauce can impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store it in an airtight container in the refrigerator. Thanks to the whipped cream frosting, refrigeration is a must to keep everything fresh. Properly stored, the cake stays delicious for about 3 days.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic and aluminum foil for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator before frosting. Avoid freezing the assembled cake as the whipped cream texture may change upon thawing.
Reheating
This cake is best enjoyed chilled or at room temperature due to the whipped cream frosting. If you prefer it slightly warmer, leave a slice at room temperature for 30 minutes before serving, but avoid microwaving as it will affect the frosting texture.
FAQs
Can I substitute walnuts with other nuts?
Absolutely! Pecans or almonds work wonderfully and bring their own unique crunch and flavor. Just toast them lightly for extra aroma before adding.
Do I have to caramelize the bananas?
While caramelizing the bananas adds a deep, rich flavor, you can skip this step if short on time. Just mash ripe bananas directly into the batter for a fresher banana taste.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs but no wet batter. The edges will start to pull away slightly from the pan as well.
Can I make the whipped cream frosting ahead of time?
Yes, you can whip the cream a few hours in advance and keep it chilled. Give it a quick re-whip by hand just before frosting if it starts to soften.
Is this recipe suitable for freezing after being frosted?
It’s best to freeze the cake layers unfrosted because whipped cream frosting doesn’t freeze well and can become watery or separate when thawed.
Final Thoughts
There’s nothing quite like the joy of baking a Banana Walnut Cake with Whipped Cream Frosting Recipe that tastes as good as it looks. This cake delivers a perfect blend of comforting banana flavor, crunchy nuts, and light, fluffy cream that’s sure to become a beloved favorite. So gather your ingredients, fire up the oven, and treat yourself to this wonderfully satisfying dessert — you absolutely deserve it!
PrintBanana Walnut Cake with Whipped Cream Frosting Recipe
This moist and fluffy Banana Walnut Cake is a delightful treat perfect for any celebration or simply to enjoy a homemade dessert. Featuring caramelized bananas for rich flavor, a tender crumb enhanced by buttermilk, and a creamy whipped cream frosting, this cake is studded with crunchy walnuts and adorned with shaved white chocolate for an elegant finish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 two-layer 8-inch cake, serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Walnut Cake
- 1 cup unsalted butter, room temperature, plus more for greasing
- 2 tablespoons plus ½ cup packed brown sugar
- 5 cups sliced ripe bananas (from about 8–10 bananas)
- 3 cups all-purpose flour, plus more for flouring the pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk, room temperature
- 1 cup walnuts, chopped (optional)
- 4 ounces white chocolate, shaved
Whipped Cream Frosting
- 1 quart heavy whipping cream, chilled
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease two 8-inch cake pans with butter and lightly dust with flour to prevent sticking.
- Caramelize Bananas: Heat a large skillet over medium-high heat. Add ¼ cup of butter, 2 tablespoons brown sugar, and 2 cups of sliced bananas. Cook, stirring occasionally, for 5 to 7 minutes until the bananas are golden and caramelized. Transfer to a medium bowl and mash with a fork until smooth.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until evenly combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the remaining ¾ cup butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and remaining ½ cup brown sugar and beat on high for about 2 minutes until well creamed.
- Add Eggs, Vanilla, and Bananas: Beat in the eggs one at a time followed by the vanilla extract until combined. Add the mashed caramelized bananas and continue mixing until incorporated.
- Combine Batter: With the mixer on low, gradually add one-third of the flour mixture, then one-third of the buttermilk, alternating and mixing gently to avoid overmixing. Stir in ¾ cup of chopped walnuts if using.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pans on a wire rack before frosting.
- Prepare Whipped Cream Frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the chilled heavy cream, ¼ cup granulated sugar, and 2 teaspoons vanilla extract on high speed until stiff peaks form, ensuring it’s spreadable but not too stiff.
- Level and Slice Cake Layers: Using a large serrated knife, slice off the domed tops of the cakes to create flat surfaces. Carefully slice each cake horizontally into two equal layers, producing four layers in total.
- Assemble the Cake: Place one cake layer on your serving plate. Spread about one-fifth of the whipped cream evenly over the layer, then add a layer of banana slices. Repeat with the remaining layers, alternating whipped cream and banana slices, ending with the final cake layer.
- Frost and Decorate: Spread the remaining whipped cream over the top and sides of the assembled cake. Garnish with the remaining chopped walnuts and shaved white chocolate for a beautiful presentation.
Notes
- The whipped cream frosting should be spreadable—thicker than what you’d use for pies but softer than homemade butter to allow smooth application.
- For best results, ensure all wet ingredients (butter, eggs, buttermilk) are at room temperature before mixing.
- If you prefer, omit walnuts for a nut-free version or substitute with pecans.
- Use ripe bananas for maximum sweetness and flavor.
- Allow cakes to cool completely before frosting to prevent the whipped cream from melting.
