Banana Walnut Cream Cake: A Decadent Twist on a Classic Favorite

Serve chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variants:

Chocolate Twist: Add 1/2 cup chocolate chips to the batter or drizzle melted chocolate over the cake.
Nut-Free Option: Skip the walnuts and top with toasted coconut flakes or banana chips.
Spiced Version: Add 1 tsp of cinnamon or nutmeg to the batter for a warm, spiced flavor.
FAQ:
Q: Can I make this cake in advance?
A: Yes! Bake the cake layers up to 2 days ahead and store them tightly wrapped at room temperature. Assemble with the cream filling just before serving.

Q: Can I use gluten-free flour?
A: Absolutely. Substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

Q: What’s the best way to ripen bananas quickly?
A: Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-20 minutes until the skins turn black. Let cool before mashing.