Heavenly Banana Walnut Cream Cake 🍌🎂

Ingredients:

For the cake:

– 3 large ripe bananas, mashed
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup (60g) chopped walnuts

For the cream cheese frosting:

– 8 ounces (225g) cream cheese, softened
– 1/2 cup (115g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1 teaspoon vanilla extract

For the whipped cream:

– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar

Instructions:

To make the cake:

1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together mashed bananas, butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

To make the cream cheese frosting:

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until smooth.
3. Beat in vanilla extract.

To assemble the cake:

1. Place one cake layer on a serving plate.
2. Spread a thick layer of cream cheese frosting on top.
3. Top with the second cake layer.
4. Frost the top and sides with the remaining frosting.

To make the whipped cream:

1. Beat heavy cream and granulated sugar until stiff peaks form.

To serve:

1. Top the cake with whipped cream and decorate with chopped walnuts, if desired.

Enjoy your Heavenly Banana Walnut Cream Cake!

Nutrition information per serving:

– Calories: 550-600
– Protein: 6-7g
– Fat: 35-40g
– Saturated fat: 20-22g
– Cholesterol: 60-70mg
– Carbohydrates: 55-60g
– Fiber: 2-3g
– Sugar: 35-40g
– Sodium: 300-350mg

Note: Nutrition estimates may vary depending on specific ingredients and portion sizes