A delightful and moist banana cake with a hint of buttermilk and the crunch of walnuts, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and dusting with flour.
Ensure the pans are well-greased and floured to prevent sticking.
Separate the egg whites from the yolks and beat the whites in a clean bowl until soft peaks form.
Use a clean and dry bowl for best results when beating egg whites.
Gradually add 1/3 cup of sugar to the egg whites while beating until stiff peaks form.
Add the sugar slowly to ensure it dissolves completely.
In another bowl, combine the remaining sugar, flour, baking powder, baking soda, and salt.
Sift the dry ingredients together for a smoother batter.
Add the mashed bananas, half of the buttermilk, and vanilla extract to the dry ingredients and mix until combined.
Mash the bananas thoroughly for an even texture.
Add the remaining buttermilk and egg yolks to the mixture and beat for another minute.
Mix just until combined to avoid overmixing.
Gently fold in the beaten egg whites and chopped walnuts into the batter.
Fold gently to maintain the airiness of the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans lightly on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Check the cakes a few minutes before the suggested time to avoid overbaking.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Run a knife around the edges of the pans to help release the cakes.
Frost with your favorite cream cheese frosting and serve.
Decorate with additional chopped walnuts for a beautiful presentation.
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