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Banana Walnut Cream Cake (Moist, Fluffy & Absolutely Worth Savouring)

A wonderfully moist and fluffy two-layer Banana Walnut Cream Cake made with overripe bananas, toasted walnuts, and a hint of cinnamon, filled and topped with a rich and silky cream cheese frosting. A stunning, crowd-pleasing British bake perfect for birthdays, afternoon tea, and any occasion worth celebrating.

  • Total Time: 1 hour 2 minutes
  • Yield: 10–12 slices 1x

Ingredients

Scale
  • 3 very ripe bananas, mashed (approx. 280g peeled weight)
  • 115g unsalted butter, softened
  • 150g caster sugar
  • 100g light soft brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 280g plain flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • Pinch of fine salt
  • 120ml buttermilk, at room temperature
  • 120g walnuts, toasted and roughly chopped
  • For the cream cheese frosting: 150g unsalted butter softened, 300g full-fat block cream cheese softened, 400g icing sugar sifted, 1 tsp vanilla extract

Instructions

  1. Preheat oven to 180°C / 160°C fan / Gas Mark 4. Grease and line two 20cm round sandwich tins with baking parchment.
  2. Toast the walnuts on a dry baking tray for 6–8 minutes until fragrant. Cool and roughly chop. Set aside.
  3. Mash the overripe bananas thoroughly until smooth. Set aside.
  4. Beat the softened butter, caster sugar, and light brown sugar together for 4–5 minutes until very pale and fluffy.
  5. Add the eggs one at a time, beating well after each. Beat in the vanilla extract.
  6. Sift together the flour, baking powder, bicarbonate of soda, cinnamon, and salt. Alternately fold in the dry ingredients and buttermilk in three and two additions respectively. Fold in the mashed banana, then the walnuts, reserving a handful for decoration.
  7. Divide the batter evenly between the tins. Bake for 28–32 minutes until golden, springy, and a skewer comes out clean. Cool in tins for 10 minutes then transfer to a wire rack to cool completely.
  8. For the frosting, beat the butter until smooth. Add the cream cheese and beat until lump-free. Gradually add the sifted icing sugar and vanilla and beat until thick, smooth, and glossy. Refrigerate for 20 minutes if too soft.
  9. Sandwich the cooled cake layers with a generous layer of frosting. Spread the remaining frosting over the top. Scatter with reserved walnuts. Refrigerate for 30 minutes before slicing.

Notes

  • Use deeply speckled or almost black bananas for the best flavour and moisture.
  • Bring all ingredients to room temperature before starting.
  • Do not overmix the batter once flour is added — fold gently until just combined.
  • Use full-fat block cream cheese, not spreadable, for the most stable frosting.
  • Refrigerate for 30 minutes before slicing for the neatest cuts.
  • Store in an airtight container in the fridge for up to 3 days.
  • Unfrosted sponge layers freeze well for up to 2 months.
  • Author: Sarah Thompson
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice with frosting
  • Calories: 495
  • Sugar: 44 g
  • Sodium: 210 mg
  • Fat: 26 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 62 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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