Heavenly Banana Walnut Cream Cake Recipe (Easy & Moist)

Let’s be honest, how many times have you followed a “moist” banana cake recipe only to end up with a slightly dry, glorified banana bread? We’ve all been there. It’s time to stop compromising. This isn’t just another banana cake; this is the Heavenly Banana Walnut Cream Cake, and it’s here to change your expectations.

This recipe delivers an ultra-moist, tender two-layer cake packed with ripe bananas and the perfect crunch of toasted walnuts. But the real secret? A luscious, soft cream cheese frosting that’s used as both a rich filling and a gorgeous, pourable “drip” topping. This is the Banana Walnut Cream Cake that will have everyone asking for the recipe. Forget everything you thought you knew about banana cake; this is a true dessert experience.

Ingredients You’ll Need

This recipe is divided into three simple parts: the cake, the soft frosting, and the toppings. Using room-temperature ingredients (especially for the butter, eggs, and cream cheese) is key to a smooth batter and frosting.

this now & bake later ❤️

Recipe Timing

This cake is surprisingly quick to assemble. The most important part is the hands-off cooling time, which ensures your frosting doesn’t melt.

• Prep time: 25 minutes (for mixing batter and frosting)
• Cook time: 35 minutes
• Cooling & Assembly time: 90 minutes (absolutely essential)
• Total Time: 2 hours 30 minutes

Step 1: Prepare the Oven and Pans

First, let’s get your station ready. Preheat your oven to 350°F (175°C).

Grease and flour two 8-inch or 9-inch round cake pans. Pro Tip: For guaranteed easy removal, trace the bottom of the pans on parchment paper, cut out the circles, and lay them in the bottom of the greased pans before flouring.

Step 2: Make the Banana Walnut Cake Batter

In a medium bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Set it aside.

In a separate large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium-high speed. Keep beating for about 3-4 minutes until the mixture is light, pale, and fluffy.

Add the eggs one at a time, beating well after each. Scrape down the sides of the bowl, then mix in the mashed bananas, buttermilk, and vanilla extract. Heads up: The mixture might look a bit curdled or separated at this point. This is completely normal, so don’t worry!

Add the dry ingredients to the wet ingredients in two batches. Mix on low speed only until the flour is just combined. Do not overmix! Overmixing will result in a dense, tough cake. Gently fold in the chopped walnuts with a spatula.

Divide the batter evenly between your two prepared cake pans and smooth the tops. Bake for 30-35 minutes. The cakes are done when a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for 15 minutes, then carefully invert them onto a wire rack to cool completely. This is the most crucial waiting period—a warm cake will melt your frosting.

Step 3: Make the Soft Cream Frosting

This is the key to the “heavenly” part of this Banana Walnut Cream Cake. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium-high speed for 2-3 minutes until they are perfectly smooth, combined, and creamy.

Turn the mixer to low and gradually add the sifted powdered sugar. Once it’s mostly incorporated, add the vanilla extract and a pinch of salt.

Beat on medium-high speed for another 2-3 minutes. Now, check the consistency. It will be thick. To get that signature pourable “drip” from the photo, add 2 tablespoons of milk or cream and beat again. You’re looking for a consistency like thick glaze or soft pudding—thick enough to be a filling, but soft enough to pour and drip. Add more milk, 1 teaspoon at a time, until you reach this perfect, luscious texture.

Step 4: Assemble the Cake

Before you start, prepare your toppings. Slice your fresh bananas and gently toss them in the 1 teaspoon of lemon juice. This simple step stops them from browning.

Place one completely cooled cake layer on your serving plate or cake stand. Spread about 1/3 of the soft cream frosting evenly over the top.

Carefully place the second cake layer on top of the frosting.

Pour the remaining 2/3 of the frosting directly onto the center of the top cake layer. Use an offset spatula or the back of a spoon to gently nudge the frosting toward the edges, letting it flow and drip naturally down the sides. Don’t try to make it perfect; the rustic drips are what make it beautiful.

Immediately arrange the lemon-tossed banana slices and walnut halves on top of the cake.

Recommended Step: To help the soft frosting set, refrigerate the cake for at least 30-60 minutes before slicing. This will make cutting those clean, beautiful slices much easier.

Nutritional Information (Estimate)

This is a rich, decadent dessert. The nutritional information is an estimate based on 12 slices per cake.

• Calories: 540 kcal
• Protein: 7 g
• Carbohydrates: 68 g (Sugar: 45 g)
• Fat: 29 g (Saturated: 14 g)
• Sodium: 410 mg

Healthier Alternatives

Want to lighten up this heavenly cake? Here are a few simple swaps that work beautifully:

• Swap: Use 1/3 less-fat cream cheese (Neufchâtel) in the frosting. It will still be creamy and delicious.
• Swap: Replace half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour to add a boost of fiber.
• Swap: For the cake batter, you can replace half of the butter (1/4 cup) with an equal amount of unsweetened applesauce to cut down on fat while maintaining moisture.
• Swap: Reduce the granulated and brown sugar in the cake batter by 1/4 cup each. The very ripe bananas and the frosting provide plenty of sweetness.

Serving Suggestions

This cake is a showstopper all on its own, but it’s pure perfection when served with:

• A hot, strong cup of coffee or a cold glass of milk.
• A light drizzle of salted caramel sauce over the top just before serving for an extra decadent touch.
• This cake is the star of any celebration, holiday dessert table, or weekend brunch. It has the comfort of banana bread but the elegance of a layer cake.

Common Mistakes to Avoid

• Frosting a Warm Cake: This is the #1 mistake. Even a slightly warm cake will melt your beautiful cream frosting into a soupy mess. Solution: Be patient! Your cake layers must be 100% at room temperature (or even chilled) before you add a drop of frosting.
• Overmixing the Batter: This activates the gluten in the flour and results in a dense, rubbery cake instead of a tender one. Solution: Mix the wet and dry ingredients on low speed only until you no longer see streaks of flour. A few lumps are fine.
• Frosting is Too Stiff: If you don’t add the milk/cream, you’ll have a standard, stiff cream cheese frosting that you can’t pour. Solution: Don’t be afraid to add the milk, but do it 1 teaspoon at a time until it’s a “soft pudding” consistency.
• Using Yellow Bananas: This recipe needs those ugly, black-spotted, overripe bananas. Solution: Ripe bananas are sweeter, moister, and have a much stronger banana flavor. Yellow bananas will result in a bland, starchy cake.

Storing Tips

Because of the cream cheese frosting, this cake must be stored in the refrigerator.

• To Store: Store the cake in an airtight cake carrier or cover it loosely with plastic wrap (use toothpicks to keep the wrap from sticking to the frosting). It will stay fresh and moist in the fridge for up to 4 days.
• To Serve: For the best flavor and texture, let a slice sit at room temperature for 20-30 minutes before eating.
• To Freeze: You can freeze un-decorated slices. The fresh banana topping does not freeze well. Wrap individual slices in plastic wrap and then foil. They will keep for up to 2 months. Thaw overnight in the fridge.

Conclusion

This Heavenly Banana Walnut Cream Cake is truly the best of all worlds. You get the comforting, nostalgic flavor of homemade banana bread, the rich tang of cream cheese frosting, and the “wow” factor of a beautiful, modern drip cake. That soft, pourable frosting is a game-changer, soaking slightly into the top layer and creating a dessert that is incredibly moist and decadent from the first bite to the last.

We hope you enjoy making this showstopper as much as we do. Try the recipe this weekend and let us know in the comments how it turned out for you! We’d love to hear your feedback or any personal twists you added. Don’t forget to rate the recipe and subscribe for more delicious, foolproof desserts!

FAQs (Frequently Asked Questions)

Q1. I don’t have buttermilk. What can I use?

You can easily make a substitute! The data mentions this: just add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes, and you’ll have a perfect buttermilk substitute that will keep the cake tender.

Q2. Can I make this cake in a 9×13 inch pan?

Absolutely. This recipe converts well to a 9×13 inch sheet cake. Grease and flour the pan, pour in the batter, and bake for 35-40 minutes. You can then pour the soft frosting all over the top.

Q3. Can I toast the walnuts before adding them?

Yes, and that’s an excellent idea! Toasting the walnuts brings out their nutty flavor. Just spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until fragrant. Let them cool completely before chopping and adding to the batter.

Q4. Can I make this cake ahead of time?

Yes. You can bake the cake layers one day in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can also make the frosting a day ahead and store it in an airtight container in the fridge. Let the frosting soften at room temperature for about 30-60 minutes before beating it again (you may need to add a teaspoon of milk) and

Heavenly Banana Walnut Cream Cake Recipe (Easy & Moist)

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 30 minutes
• Yield: 12 Servings 1x

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Description

This isn’t just another banana cake; this is the Heavenly Banana Walnut Cream Cake, and it’s here to change your expectations. It delivers an ultra-moist, tender two-layer cake packed with ripe bananas and toasted walnuts. The real secret? A luscious, soft cream cheese frosting used as both a rich filling and a gorgeous, pourable “drip” topping. Forget everything you thought you knew about banana cake; this is a true dessert experience.

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Ingredients

Units USM Scale 1x2x3x

For the Cake Layers

• 2 1/2 cups (300g) All-Purpose Flour
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon (optional)
• 1/2 cup (113g) Softened Unsalted Butter
• 1/2 cup (100g) Granulated Sugar
• 1/2 cup (110g) Packed Brown Sugar
• 2 Large Eggs (at room temperature)
• 1 1/2 cups Very Ripe Mashed Bananas (about 3-4)
• 1/2 cup (120ml) Buttermilk
• 1 teaspoon Pure Vanilla Extract
• 1 cup (100g) Chopped Walnuts

For the Soft Cream Frosting/Filling

• 1 package (8 oz / 226g) Softened Cream Cheese
• 1/2 cup (113g) Softened Unsalted Butter
• 3–4 cups (360-480g) Sifted Powdered Sugar
• 2 teaspoons Pure Vanilla Extract
• 2–4 tablespoons Milk or Heavy Cream
• Pinch of Salt

For the Topping

• 1–2 Fresh Bananas, sliced
• 1/2 cup (50g) Walnut Halves
• 1 teaspoon Lemon Juice

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Instructions

1. Prepare Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. (Optional: Line bottoms with parchment paper after greasing).

2. Make Cake Batter: In a medium bowl, whisk together flour, baking soda, salt, and optional cinnamon. Set aside. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in mashed bananas, buttermilk, and vanilla (mixture may look curdled – this is normal). Add dry ingredients in two batches, mixing on low speed only until just combined. Gently fold in chopped walnuts.

3. Bake the Cakes: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 15 minutes, then invert onto a wire rack to cool completely.

4. Make Soft Cream Frosting: In a large bowl, beat softened cream cheese and butter on medium-high speed for 2-3 minutes until smooth and creamy. On low speed, gradually add sifted powdered sugar. Add vanilla and salt. Beat on medium-high for 2-3 minutes. Add 2 tablespoons of milk/cream and beat again. Add more milk, 1 teaspoon at a time, until the frosting reaches a thick but pourable consistency (like thick glaze or soft pudding).

5. Assemble the Cake: Toss sliced bananas gently with lemon juice. Place one completely cooled cake layer on a serving plate. Spread about 1/3 of the frosting evenly over the top. Place the second cake layer on top. Pour the remaining 2/3 of the frosting onto the center of the top layer, gently nudging it toward the edges to allow it to drip naturally down the sides. Immediately arrange the lemon-tossed banana slices and walnut halves on top.

6. Chill Before Serving (Recommended): Refrigerate the assembled cake for at least 30-60 minutes to help the soft frosting set before slicing.

Notes

• Room Temperature is Key: Using room temperature butter, eggs, and cream cheese is crucial for a smooth batter and lump-free frosting.
• Don’t Overmix: Mix the cake batter only until the flour is just combined. Overmixing will result in a dense, tough cake.
• Cool Completely: The cake layers must be 100% cool before frosting, otherwise the cream cheese frosting will melt and slide off.
• Frosting Consistency: Aim for a frosting that’s thick enough to be a filling but soft enough to pour and drip like a thick glaze. Adjust with milk/cream as needed.
• Prevent Browning: Tossing the sliced banana topping with lemon juice stops them from turning brown and keeps the cake looking fresh.
• Chill for Clean Slices: Chilling the finished cake for 30-60 minutes helps the soft frosting set, making it much easier to get clean, beautiful slices.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12th of cake)
• Calories: 540 kcal
• Sugar: 45 g
• Sodium: 410 mg
• Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 68 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 100 mg