Description
A moist and nutty layered cake with ripe bananas and toasted walnuts, topped with a silky cream cheese frosting.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) Diamond Crystal kosher salt
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) packed light brown sugar
- 170 g (3/4 cup) unsalted butter, softened
- 2 large eggs, room temperature
- 120 g (1/2 cup) sour cream
- 3 very ripe bananas (about 360 g mashed)
- 10 ml (2 tsp) pure vanilla extract
- 120 g (1 cup) walnuts, toasted and roughly chopped
- 225 g (8 oz) cream cheese, softened
- 120 g (1/2 cup) unsalted butter, softened
- 300 g (2 1/2 cups) powdered sugar
- 30–45 ml (2–3 tbsp) heavy cream
Instructions
- Preheat the oven to 175°C (350°F) and toast walnuts for 8–10 minutes until fragrant. Cool completely.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter with granulated and brown sugar until pale and fluffy.
- Add eggs one at a time and mix in vanilla until just combined.
- Gradually fold dry ingredients, sour cream, and mashed bananas, mixing gently.
- Fold in walnuts and divide batter evenly into prepared cake pans.
- Bake for 32–38 minutes, until a toothpick comes out with a few moist crumbs. Cool cake layers in pans for 10 minutes before transferring to a cooling rack.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and heavy cream until desired consistency is achieved.
- Assemble cake layers with frosting in between and on top. Chill for at least 1 hour before serving.
Notes
For best results, use very ripe bananas. Store in an airtight container for 4–5 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg