Banana Nut Cake with Whipped Cream Frosting
Moist, nutty, and undeniably decadent, this Banana Nut Cake with Whipped Cream Frosting is the perfect marriage of sweet, comforting flavors and irresistible texture. Ripe bananas and crunchy walnuts or pecans come together in a tender, cinnamon-kissed cake that’s as easy to make as it is impressive. Topped with a light and fluffy whipped cream frosting, sweetened just enough with powdered sugar and a touch of vanilla, this cake is ideal for any occasion, from casual gatherings to celebratory events. With minimal prep time and an elegant finish, this dessert combines the warmth of homemade baking with a cloud-like frosting that will have everyone reaching for seconds. Perfectly chilled and garnished with extra nuts or banana slices, it’s a show-stopping yet approachable treat. Perfect keywords: banana nut cake, whipped cream frosting, easy homemade cake, moist banana cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 3 pieces eggs, large
- 3 pieces ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts or pecans
- 2 cups heavy whipping cream, chilled
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, beat together the granulated sugar and softened butter until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until smooth.
Alternately add the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the chopped nuts gently using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To prepare the frosting, beat the chilled heavy cream with a hand mixer or stand mixer at high speed until soft peaks form.
Add the powdered sugar and vanilla extract to the whipped cream and beat until stiff peaks form. Be careful not to overwhip.
Once the cakes are fully cooled, place one cake layer on a serving plate and spread a layer of whipped cream frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream frosting.
Garnish the cake with additional nuts or banana slices if desired. Chill the cake for at least 1 hour before serving for best results.
Nutrition Facts
Calories |
4532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.1 g | 359% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 430.6 g | 157% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 140.2 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 848 mg | 65% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
