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Banana Walnut Cream Cake with White Chocolate

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A moist, tender banana layer cake studded with toasted walnuts and finished with a fluffy white-chocolate whipped-cream frosting—perfect for celebrations or a cozy afternoon treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup/240 g)
  • 2 cups (250 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • ½ tsp ground cinnamon
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup (120 ml) whole milk or buttermilk
  • 1 cup (110 g) chopped toasted walnuts, plus extra for garnish
  • 1 ½ cups (360 ml) cold heavy whipping cream
  • 6 oz (170 g) white chocolate, finely chopped
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and line two 8-inch (20 cm) round cake pans.
  2. Melt white chocolate in a bain-marie or in 20-second microwave bursts; stir until smooth and let cool.
  3. Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl; set aside.
  4. Cream butter with granulated and brown sugars until pale and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, then vanilla.
  6. Mix in mashed bananas.
  7. Fold in half of the dry mixture, then milk, then remaining dry mixture just until combined.
  8. Stir in 1 cup chopped walnuts.
  9. Divide batter evenly between pans; smooth tops and bake 22–26 minutes, until a toothpick inserted comes out clean.
  10. Cool cakes 10 minutes in pans, then turn out onto racks and cool completely.
  11. For frosting: whip cold cream to soft peaks; set aside. Beat cream cheese with powdered sugar until smooth, then beat in cooled melted white chocolate. Fold in whipped cream until light; chill 15 minutes.
  12. Assemble: place first cake layer on a stand, spread a thick layer of frosting, top with second layer, and frost top and sides.
  13. Press extra walnuts onto sides and sprinkle on top. Chill 30 minutes to set before slicing.

Notes

  • Use very speckled bananas for maximum flavor and moisture.
  • Toasting the walnuts deepens their flavor—8 minutes at 325 °F (165 °C).
  • Cake layers can be wrapped and frozen for up to 2 months.
  • For a lighter frosting, replace cream cheese with equal-weight Greek yogurt.

Nutrition

Keywords: banana cake, walnut, white chocolate frosting, cream cake, dessert

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