“Banana Walnut Dream: Creamy Delight”

A Banana Walnut Cream Cake typically includes the following ingredients:

For the Cake:

• Flour (all-purpose) – 2 1/2 cups

• Baking powder – 1 1/2 teaspoons

• Baking soda – 1 teaspoon

• Salt – 1/2 teaspoon

• Mashed ripe bananas– 1 1/2 cups (about 3 large bananas)

• Granulated sugar – 1 cup

• Brown sugar – 1/2 cup

• Butter – 1/2 cup (softened)

• Vegetable oil – 1/4 cup

• Eggs – 3 large

• Vanilla extract – 2 teaspoons

• Buttermilk – 1/2 cup

• Chopped walnuts – 1 cup (toasted if desired)

For the Cream Filling:

- Heavy whipping cream – 1 1/2 cups

- Powdered sugar – 1/4 cup

- Vanilla extract – 1 teaspoon

For the Frosting:

- Cream cheese– 8 oz (softened)

- Butter – 1/2 cup (softened)

- Powdered sugar– 3 to 4 cups (sifted)

- Vanilla extract– 1 teaspoon

Optional Garnish:

- Extra chopped walnuts

- Banana slices for decoration

Here’s how to prepare the **Banana Walnut Cream Cake:

Cake Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Prepare the banana mixture: In another bowl, mash the ripe bananas and combine them with the buttermilk. Set aside.

4. Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a hand mixer or a stand mixer.

5. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and vegetable oil. Mix until smooth and well combined

6. Combine wet and dry ingredients: Gradually add the flour mixture and banana mixture in alternating batches, starting and ending with the flour. Mix until just combined.

7. Fold in walnuts: Gently fold in the chopped walnuts.

8. Bake the cakes: Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cream Filling Instructions:

1. Whip the cream: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip. Refrigerate until ready to use.

Frosting Instructions:

1. Cream the cheese and butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, until you reach your desired sweetness and consistency.

3. Mix in vanilla: Stir in the vanilla extract.

Assembly:

1. Level the cakes: Once the cakes have cooled, level them by trimming the rounded tops if necessary.

2. Add cream filling: Place one cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream on top. If desired, you can add extra banana slices on top of the whipped cream.

3. Add the second layer: Place the second cake layer on top of the whipped cream filling.

4. Frost the cake: Using an offset spatula, frost the top and sides of the cake with the cream cheese frosting.

5. Garnish: Decorate with extra chopped walnuts on top and around the sides, and add banana slices if you like.

6. Chill and serve: Refrigerate the cake for about 30 minutes to set the frosting. Slice and enjoy!