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Banana and walnut cream cake decorated with fresh banana slices and walnuts
Classic banana and walnut cake with fresh cream

Banana and walnut cream cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is a more refined, festive version of the classic 'Banana Bread'. The sweetness and juiciness of the banana allow us to use less fat, while the sponge stays soft for days. Roasting the walnuts releases essential oils that give a deep, earthy character to the sweet, counterbalancing the fruit's sugar content.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine American classic inspiration

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Baking parchment
  • Mixing bowls
  • Whisk
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Line a 22 cm cake tin with baking parchment. Roast the walnuts in a dry pan for a few minutes until fragrant, then let cool and chop roughly.

Tip: During roasting, amino acids and sugars in the walnut react (Maillard reaction), giving you a much more intense, roasted flavour.
2 ✓

Mix the flour, baking powder, and salt in a bowl. Do not skip the salt, as it highlights sweet flavours.

Tip: Sifting flour loosens particles, so the dough will be airier, and you avoid baking powder lumps.
3 ✓

Mash the bananas with a fork. Sprinkle with a little lemon juice to preserve colour.

Tip: Overripe banana starch has converted to sugar, so it is sweeter and softer, resulting in a moister cake.
4 ✓

In another bowl, beat the eggs with the sugar until pale and thick. Drizzle in the melted (lukewarm) butter, vanilla, and banana purée.

Tip: If the butter is too hot, it will 'cook' the egg (proteins coagulate). Always wait until it cools back down!
5 ✓

Fold the flour mixture and 2/3 of the roasted walnuts into the egg mixture. Mix only until the flour disappears.

Tip: Overmixing activates gluten in the flour, making the cake chewy and dense instead of crumbly.
6 ✓

Pour into the tin and bake for 30-35 minutes. Check with a skewer: if it comes out clean, it is ready. Leave to cool completely in the tin.

Tip: Cooling in the tin is important because the cake structure is still weak and fragile when hot.
7 ✓

Whip the cold double cream until stiff with the icing sugar. Spread over the top and sides of the cooled cake.

Tip: Cream only whips nicely if the fat crystals are cold and solid.
8 ✓

Decorate with the remaining roasted walnuts and fresh banana slices (lemoned as well!). Rest in the fridge for 1 hour before serving.

Tip: During chilling, the sponge absorbs a little moisture from the cream, allowing flavours to meld (osmosis and diffusion).

Recipe FAQ

Why did the walnuts sink to the bottom?
The batter was too runny, or the walnut pieces too large. Toss the walnuts in a little flour before mixing into the batter!
The top of the cake became too dark.
The sugar in the banana caramelises quickly. Cover with foil halfway through baking!

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 3 pcs Eggs (Large)
  • 100 g Butter (melted, but not hot)
  • 2 pcs Bananas (very ripe, spotty skin)
  • 150 g Walnuts
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 1 pc Lemon (for the banana)
  • 250 ml Double cream (min. 30%, cold)
  • 50 g Icing sugar
  • 1 tsp Vanilla extract