Heavenly Banana Walnut Cream Cake (Print version)

Moist banana cake layers loaded with toasted walnuts, sandwiched with a billowy cream cheese and whipped cream filling. Easier than it looks and better the next day.

# Ingredients:

For the banana walnut cake

01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 1/2 tsp baking soda
03 - 1 tsp baking powder
04 - 1/2 tsp fine salt
05 - 1 tsp ground cinnamon
06 - 3/4 cup (170 g) unsalted butter, softened
07 - 1 1/2 cups (300 g) granulated sugar
08 - 3 large eggs, room temperature
09 - 3 very ripe bananas, mashed (about 1 1/2 cups / 360 g)
10 - 1/2 cup (120 g) sour cream
11 - 2 tsp pure vanilla extract
12 - 1 cup (100 g) walnuts, toasted and roughly chopped

For the cream cheese filling

13 - 16 oz (450 g) full-fat cream cheese, softened
14 - 1/2 cup (115 g) unsalted butter, softened
15 - 3 cups (360 g) powdered sugar, sifted
16 - 2 tsp pure vanilla extract
17 - 1 cup (240 ml) heavy cream, cold

For finishing

18 - 1/2 cup (50 g) toasted walnut halves
19 - 1 ripe banana, sliced (optional garnish)

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment circles, and grease the parchment.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium-high for 3 to 4 minutes until pale and fluffy.
04 - Beat in the eggs one at a time. Add the mashed bananas, sour cream, and vanilla and mix until combined. The batter may look slightly curdled at this point. That is completely normal.
05 - Add the flour mixture in two additions, stirring just until no dry streaks remain. Fold in the chopped walnuts. Do not overmix.
06 - Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in pans 10 minutes, then turn out onto a wire rack and cool completely before filling.
07 - Beat the softened cream cheese and butter until completely smooth. Add the powdered sugar and vanilla and beat until fluffy. In a separate cold bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture in two additions.
08 - Place one cooled layer on a plate or cake board. Spread half the cream filling over it. Set the second layer on top and spread the remaining filling across the top. Decorate with toasted walnut halves and banana slices. Refrigerate at least 1 hour before slicing.

# Good to know:

01 - Cake tastes better on day two once the filling has settled into the layers.
02 - Run your knife under hot water and wipe it dry before each cut for clean slices.

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