Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 3 large overripe bananas, mashed (approx. 1.5 cups)
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 0.75 cup (85g) toasted walnuts, roughly chopped
  • 1 cup (240ml) heavy whipping cream, cold
  • 4 oz (115g) full-fat cream cheese, softened
  • 0.5 cup (60g) powdered sugar
  • 1 tsp vanilla bean paste
  • 0.25 cup (30g) extra toasted walnut halves

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch square baking pan or line with parchment paper.
  2. In a large bowl, mash the 3 overripe bananas until mostly smooth with just a few small chunks remaining.
  3. Whisk in the 0.5 cup of melted and cooled unsalted butter, the room temperature egg, and 1 tsp of vanilla extract.
  4. Add the 1.5 cups of all purpose flour, 1 cup of sugar, 1 tsp baking soda, and 0.5 tsp sea salt directly into the wet ingredients. Fold gently with a spatula until no streaks of dry flour remain. Do not overmix!
  5. Gently fold in the 0.75 cup of chopped toasted walnuts.
  6. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan.
  8. In a chilled bowl, beat the 4 oz of softened cream cheese with 0.5 cup powdered sugar and 1 tsp vanilla bean paste until smooth. Slowly pour in 1 cup of cold heavy cream and whip until stiff, velvety peaks form.
  9. Spread the cream frosting generously over the cooled cake. Decorate with the remaining 0.25 cup of toasted walnut halves until the surface looks like a bakery window display.