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The allure of a freshly baked cake wafts through the air, and when that cake is a delightful Banana Walnut Cream Cake, it becomes an irresistible treat. This cake has gained popularity not only for its moist texture and rich flavor but also for its ability to combine simple, wholesome ingredients into a dessert that feels luxurious. The harmonious blend of ripe bananas and crunchy walnuts creates a symphony of flavors that dance on your palate, making each bite a heavenly experience.

Heavenly Banana Walnut Cream Cake

Indulge in the delightful flavors of a Heavenly Banana Walnut Cream Cake! This moist cake combines ripe bananas with crunchy walnuts, creating an exquisite dessert for any occasion. With simple, fresh ingredients, each bite offers a perfect blend of sweetness and texture. The rich cream filling elevates the cake to new heights, making it a showstopper at gatherings. Try this easy-to-follow recipe for a treat that’s sure to impress friends and family alike!
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Ingredients
  

For the Cake:

2 ripe bananas, mashed

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup walnuts, chopped

1/2 cup sour cream

For the Cream Filling:

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup banana puree (from ripe bananas)

For the Topping:

1/4 cup walnuts, toasted and roughly chopped

A sprinkle of cocoa powder for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

      Mix in Wet Ingredients: Add in the mashed bananas, eggs, and vanilla extract. Mix until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the banana mixture, alternating with the sour cream. Start and finish with the dry ingredients. Fold in the chopped walnuts gently.

          Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

            Prepare the Cream Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Then, fold in the banana puree gently to create a smooth cream filling.

              Assemble the Cake: Once the cake has completely cooled, cut it in half horizontally to create two layers. Spread a generous layer of the banana cream filling over the top of the bottom layer, then carefully place the top layer over it.

                Top the Cake: Spread any remaining cream filling on the top of the cake and sprinkle with toasted walnuts. Optionally, dust lightly with cocoa powder for an elegant touch.

                  Refrigerate: Allow the cake to chill in the refrigerator for at least 30 minutes to set the cream filling before serving.

                    Serve and Enjoy: Slice the cake and serve it chilled or at room temperature. Enjoy the heavenly blend of banana and walnut flavors!

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8 slices