A moist and rich dessert featuring ripe bananas and crunchy walnuts, topped with creamy frosting.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup buttermilk
1 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas and buttermilk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the cream frosting by beating together 1 cup of softened butter and 4 cups of powdered sugar, adding in 1/4 cup of heavy cream and 1 teaspoon of vanilla extract until smooth and creamy.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake generously. Decorate with additional chopped walnuts if desired.
