1. Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour two 9-inch round cake pans to keep your cake from sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture is the base for our cake.
3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is nice and fluffy. This may take a couple of minutes, so be patient!
4. Add the eggs to the butter-sugar blend one at a time, making sure to beat well after each addition.
5. Mix in the mashed bananas and vanilla extract until everything is well combined, filling your kitchen with a wonderful aroma.
6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined. Finally, gently fold in the chopped walnuts.
7. Divide the batter evenly between the prepared cake pans and pop them in the oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, let the cakes cool in the pans for about 10 minutes, then move them to a wire rack to cool completely.
9. Now for the frosting! In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until the frosting is creamy and fluffy.
10. To assemble, place one cake layer on a serving dish. Spread a generous amount of cream cheese frosting over the top, then place the second layer on top. Frost the top and sides of the cake, giving it a beautiful finish.
11. Finish off by sprinkling the additional chopped walnuts on top for a crunchy garnish.
12. Slice, serve, and enjoy every heavenly bite of your banana walnut cream cake!
Nutritional Information: (per slice)
Calories: 350 | Protein: 4g | Carbohydrates: 54g | Fat: 12g | Fiber: 1g | Sugar: 28g
Time: Preparation time: 20 minutes | Cooking time: 25-30 minutes
