Ingredients
Scale
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 3 large eggs
- 1.5 cups ripe bananas, mashed
- 1 cup buttermilk
- 2 cups heavy whipping cream
- 1 cup walnuts, toasted and chopped
- 1 Tbsp lemon juice
- 2 Tbsp brown sugar
- 0.25–0.5 cup powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Toast chopped walnuts in a dry skillet over medium heat until fragrant (about 3–4 minutes). Set aside to cool.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in mashed bananas and buttermilk until just combined.
- Gradually add dry ingredients to wet ingredients in three parts; fold in toasted walnuts.
- Divide batter between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely in pans.
- Whip chilled cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake by layering whipped cream on one cake layer followed by sliced bananas; top with another layer of cake and frost the top and sides with remaining whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 26g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg