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Banana Walnut Cake

banana walnut cake on a cake stand with two slices on plates
  • Serves:  10
  • Prep Time:  20 min
  • Cook Time:  45 min

Ingredients

Banana Walnut Cake

  • 1 cup unsalted butter, room temperature, plus more for greasing
  • 2 tablespoon 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

Method

  1. Preheat the oven to 350°F with a rack in the center position. Grease and flour two 8-inch cake pans.
  2. Make the cake. Heat a large skillet over medium-high heat. Add ¼ cup of the butter, 2 tablespoons of the brown sugar, and 2 cups of the bananas and cook until the bananas are caramelized, 5 to 7 minutes. Transfer the bananas to a medium bowl and mash with a fork. 
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a stand mixer fitted with a paddle attachment, beat the remaining ¾ cup of butter on high speed until smooth and creamy, about 1 minute. Add the sugar and the remaining ½ cup of brown sugar and beat on high for about 2 minutes, or until creamed together. Add the eggs and the vanilla and beat until combined. Add the mashed caramelized bananas and beat until combined.
  5. With the mixer on low speed, alternate adding ⅓ of the flour mixture and ⅓ of the buttermilk, being careful not to over mix. Stir in ¾ cup of the walnuts, if using.
  6. Pour the batter into the prepared cake pans, dividing evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  7. Make the whipped cream. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream, sugar, and vanilla on high speed until stiff peaks form (see Note).
  8. Using a large serrated knife, slice off the tops of the cakes to create a flat surface. Carefully slice each cake in half (horizontally), creating 4 separate (equally thick) layers. Place 1 cake layer on your cake stand, or serving plate.
  9. Add about ⅕ of the whipped cream to the top of the cake and spread into an even layer. Top with an even layer of the remaining banana slices. Top with the second cake layer, cut side down. Repeat with remaining whipped cream, banana slices and cake layers. Spread the remaining whipped cream over the top and sides of the cake in an even layer. Decorate with remaining walnuts (if using) and white chocolate.

Notes

You want the frosting to be spreadable. Thicker than the whipped cream you would put on pie, but not as thick as if you were making homemade butter.