Description
Dive into the irresistible charm of Banana Walnut Dream Cake! This moist and tender cake is infused with the natural sweetness of ripe bananas, studded with crunchy walnuts, and enveloped in a luscious cream cheese frosting. Garnished with fresh banana slices and more walnuts, it’s the ultimate dessert for any occasion.
Ingredients
Scale
- Dry Ingredients
- 3 cups All-Purpose Flour
- 1 ½ teaspoons Baking Soda
- ¼ teaspoon Salt
- Wet Ingredients
- 1 cup Unsalted Butter, room temperature
- 1 ½ cups Granulated Sugar
- ½ cup Brown Sugar, packed
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream
- 4 Ripe Bananas, mashed
- Mix-ins and Garnishes
- 1 cup Walnuts, chopped
- 1 ½ cups Cream Cheese Frosting
- ½ cup Banana Slices, for garnish
- ¼ cup Walnuts, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix just until combined.
- Fold in the mashed bananas and chopped walnuts gently, taking care not to overmix.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer the cakes to wire racks to cool completely.
- Spread cream cheese frosting between the layers, then over the top and sides of the cake.
- Garnish with banana slices and walnuts before serving.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Substitute sour cream with plain Greek yogurt if needed.
- For a neater presentation, chill the frosted cake for 20 minutes before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
- Swap walnuts for pecans or omit the nuts entirely for a nut-free version.