Banana Nutmeg Cream Cake
Elevate your dessert game with this Banana Nutmeg Cream Cake, a moist and flavorful treat that blends the natural sweetness of ripe bananas with the warm, aromatic spice of ground nutmeg. Perfectly balanced with a light and airy whipped cream frosting, this cake is easy to prepare yet stunning enough for special occasions. The rich, buttery batter is enhanced with a touch of vanilla and optional chopped walnuts for added texture, while the nutmeg brings a unique depth to every bite. Ideal for gatherings or as a delicious way to use up overripe bananas, this cake is a guaranteed crowd-pleaser. Try garnishing with a sprinkle of nutmeg or a handful of walnuts for extra flair! Whether served as a dessert centerpiece or an indulgent snack, this banana cream cake is sure to impress.
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter
- 2 pieces Eggs
- 0.5 cups Whole milk
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 1 cup Heavy cream
- 0.5 cups Powdered sugar
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a mixing bowl, mash the ripe bananas until smooth. Set aside.
In another large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes using a hand mixer.
Add the eggs one at a time to the creamed butter mixture, beating well after each addition.
Stir in the mashed bananas and vanilla extract, combining thoroughly.
In a separate bowl, whisk together the flour, baking powder, baking soda, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
If using chopped walnuts, fold them gently into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the cream frosting. In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Spread the whipped cream frosting over the cooled cake evenly.
Optional: Garnish the top with a light sprinkle of ground nutmeg or additional chopped walnuts.
Slice, serve, and enjoy this Banana Nutmeg Cream Cake with family and friends!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 41.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 207 mg | 4% | |
*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.
