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O.k.. seriously. What is not to like about a banana? They are primo comfort food for almost everyone. You bite into creamy, sweet yumminess and in return? You get a ton of potassium.
Gotta love bananas.
Have you noticed that bananas are not considered upscale? I mean not that many five star desserts start out with a banana. Nope. It is the afterschool, milk and cake crowd that loves these things. And so do I.
In fact, you may find this hard to believe BUT my family once ate a whole case of bananas in two days….and lived to tell the tale.
If you love banana you are going to adore this cake. While I was baking it the whole house was banana scented. The flavor is intensely banana with a hint of rum. And, moist? Listen, if this was a state it would be Washington, o.k.?
This cake is moist. The texture changes from the tender cake to the crunchy walnuts and the creamy frosting make it interesting. Drooling yet?
The walnuts in the filling are cuddled (yes cuddled!) by a thick, sweet, rich caramel that is just thick enough to hold them together without being so thick you have to chew it.
The cream cheese frosting is rich and creamy and the slight tang from the cream cheese adds a nice flavor contrast to the sweet caramel. But, do not be fooled…it is definitely the banana that stars in this show.
This is an old fashioned cake. It isn’t fancy, or difficult but it is really, really good. I promise.
C’mon… you know you want some of this….
Moist, rich banana cake with sweet walnut filling and a silky cream cheese frosting. A delicious, old fashioned dessert that is easy to make.
Ingredients
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 cup very ripe mashed bananas (let them get almost liquid in the peel..seriously)
- 1 tsp. vanilla
- 1 tsp. rum extract
- 1/3 cup sour cream with enough heavy cream added to make 1/2 cup total
Instructions
- Preheat oven to 375F
- Grease and flour two 8 inch round cake pans.
- Sift together the dry ingredients.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time. Beat well after each.
- Beat in the banana.
- Add the vanilla and rum extracts.
- Add the flour mixture alternately with the sour cream mixture, starting and ending with the flour mixture.
- Spoon into pans and bake for 25 to 30 minutes or until a tester comes out clean.
- Cool in pan 10 minutes and then turn out to cool completely.
- When completely cool cover one layer with filling. Add second layer.
- Frost with the cream cheese frosting and garnish with walnuts.
Notes:
Nutritional information is for 10 servings. Cut smaller slices for fewer calories.
Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup sugar
- 2 tbs flour
- 1/2 cup evaporated milk or light cream
- 3 tbs unsalted butter
- 1 tsp vanilla
Instructions
- Cook over medium heat, stirring until mixture thickens.
- Add vanilla, walnuts, and a pinch of salt.
- Cool completely.
Ingredients
- 2 - 8 oz packages of Philadelphia cream cheese
- 1 stick of unsalted butter
- 2 cups of confectioner’s sugar
- 1 tbs vanilla
Instructions
- Beat the butter and cream cheese until well blended and fluffy.
- Add the confectioner’s sugar and continue to beat until smooth. You may need to add a bit more or less than specified.
- Beat in the vanilla.
images: marye audet
That looks SO good! Gosh I wish I lived next door to you! I’d bring the coffee
I wish so too.
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I’d bring the refill, hehe. Dang that look soooo good.
Thanks!!!!
It’s a work of art…makes even someone who doesn’t like bananas drool!
thanks GInger!
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OMGoodness Marye. The way you describe this cake is just… just… lets just say very exciting. The walnuts are cuddled by a thick, sweet, rich caramel without being so thick you have to chew it? Oh yea!. Gotta love Comfort food!
Sooo, what would you think of ganache over the cake instead of cream cheese frosting?
Yum! Take pics!
You definitely got my attention on this one, and I’m not a big fan of bananas. I’ll be making this on Monday. It sounds delicious!
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I’m getting ready to make now, only will be omitting filling as I’m making as cupcakes. I only wish you had some comments from folks who have tried making and tasting. I pulled a similar recipe off the internet, but the cake came out dry. This time, I’ve compared your cake receipe to my banana bread recipe (which everyone raves over) and they’re very similar. My NEXT comment will be to let you know how these turned out!
So how did it come out?
Sandy, Thanks so much for posting this recipe! This is my Mom’s favorite cake and there is only one bakery that makes it. Next time I’ll make it for her. Blessings my friend. BTW – I pinned it
Thanks but… Who is Sandy?
simply…
This recipe is absolutely amazing!!!! Every time I take it someplace people go crazy over it! Best banana cake I’ve ever eaten so moist !
Awww… Thank YOU! I love it.. in fact… I haven’t made this in awhile…