Banana Walnut Cake with Cream Cheese Frosting – Page 3 – Recette
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Banana Walnut Cake with Cream Cheese Frosting

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 In a mixing bowl, beat the cream cheese until smooth and pliable. In a separate bowl, whip the cold heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese, adding the icing sugar in batches. Take care not to overmix to preserve the light texture of the frosting.

  • Decorate the cake: Once the cake has cooled fully, spread the cream cheese frosting generously over the top. You can use an offset spatula for a rustic finish or a piping bag with a star tip to create elegant rosettes. Finish by scattering the chopped walnuts over the frosting to add visual appeal and crunch.

    • Tips

    • Make ahead: The cake base can be prepared a day in advance and stored covered at room temperature. Frost just before serving for best texture.
    • Storage: Keep the frosted cake refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving for optimal flavour.
    • Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.

    Additional Notes

    • Ripeness of bananas: The more ripe the bananas, the more pronounced the flavour and natural sweetness of the cake. Overripe bananas with brown spots are ideal.
    • Nut substitution: Feel free to substitute the walnuts with pecans or hazelnuts if desired. Each brings its own unique flavour to the cake.
    • Baking tip: For an extra moist texture, remove the cake from the oven just as the centre is set, and let it rest in the pan for 10 minutes. This allows residual heat to finish the cooking gently.
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