Banana Cake with Coffee Walnut Buttercream Fosters Creativity and Connection

Banana Cake With Coffee Walnut Buttercream

Going Bananas For Coffee and Nuts

I write about this in my book, Of That Age—sometimes I need a creative break. One of my outlets is obvious: it’s cake. Like many folks, I get the winter blues. It seems to strike in force in January—the post-holiday let-down, the harsh winter weather, the blahs.

Last year, I decided to make a cake, just for the joy of making it. It gave me a double boost because my dear friend’s birthday is at the end of January, so my creative outlet offered her a birthday treat. A simple banana cake with cream cheese frosting—the best, in my opinion—took on an elevated role.

For this week’s cake, the choice was clear. The banana cake in the pages of Vintage Cakes seemed obvious. But even more than that, the coffee walnut buttercream sealed the deal. My friend is an every-morning coffee drinker (as am I—we bond over it). The addition of walnut just seemed to be a special touch. This cake was like a perfect representation of my friend—sweet, complex in a simple and charming way, with depth and soul.

The recipe notes also mentioned cream cheese frosting for a more traditional take, but clearly, this year’s cake called for the coffee walnut combo.

A Banana Cake That Smells Like Comfort

The recipe was found unassumingly nestled in the Layer Cakes chapter. These cakes are described by the author Julie Richardson as “elegant and easy,” and I would concur.

The making of the cake itself was as I’d expect of a banana cake, with the richness of real butter and buttermilk. These two ingredients always signal a delicious cake, and you know it’s going to be moist with bananas in the mix.

Let me tell you, I don’t really like raw bananas, but the aroma of this cake while baking is probably one of my top favorites. It’s right up there with cinnamon rolls, and that’s saying a lot! Ask my kids.

Let’s talk about the frosting. I had always considered classic buttercream to be the sweet, creamy kind you whip up with loads of powdered sugar. What’s called “Basic Buttercream” in this collection is what I’d previously known as Italian Buttercream.

In any case, this buttercream has no powdered sugar. It’s a feat of stiffly whipped egg whites and white granulated sugar, culminating in a very generous amount of butter, incorporated pat by pat. Yes, it takes a little patience. Yes, it’s worth it.

Taking Buttercream Up a Notch

That leads me to the real star here. The standout is undoubtedly the frosting. To be honest, when I’ve made this buttercream in the past, I’d never considered adding anything into it. It’s actually perfect, as is—smooth, buttery, velvety, and modestly sweet. The recipe provided in this book offers many varieties, making me pretty excited to try more.

To take basic buttercream up a notch, the paste of toasted walnuts and espresso powder gets a boost from a little bourbon before incorporating it into the velvety frosting. The result is a unique depth of flavor I could happily eat with a spoon.

Simple Elegance and Reminiscence

The final product, once assembled, is stately, yet humble. The lovely speckled brown waves of frosting on a simple three-layer cake could stand up to any dessert—at an elegant event or on my Thursday evening table with friends.

In the past, I wouldn’t have served a cake to others without having attempted it previously. However, if you read my blog about the gingerbread cake, you’d see that I’ve already conquered my fear of imperfection. I plated these slices up with confidence.

Going Nuts for the Banana Cake

The birthday girl offered a thoughtful reflection: the combination of coffee and walnut is reminiscent of a slow morning savoring a slice of the best banana bread with a warm cup of coffee. The cake is divine, but the magic that transports one to another time is in the nutty coffee frosting. I knew this cake was the right choice.

Creativity and Connection Are Key: The Transcend Moment

This is what came to me with this week’s cake. January brings mixed feelings. I’m inspired by the fresh new year, and celebrating January birthdays (one of which is my son's) brings me joy. On the other hand, like many others, I fall victim to Seasonal Affective Disorder. Two things are true at once: joy and inspiration can exist alongside sadness and anxiety.

I’ve found that when I’m creating something—a cake, writing—I can’t simultaneously feel anxious. That’s why we hear so much about self-care, adopting a hobby, and prioritizing time for ourselves to support our mental well-being.

While in the act of creating or caring for ourselves, the brain is busy making decisions or collecting information—colors, sounds, tactile sensations, movement—forcing us to be in the present moment. You can’t worry about that “big ugly thing” at the same time. When you get lost in something pleasurable or challenging, your brain gets a reprieve from the chaos.

Similarly, when you’re enjoying time with a good friend, you experience connection. A simple, uncomplicated friendship is reliable, comforting, and fulfilling.

Social connections don’t just happen. They are built with time and consistency, like showing up when needed, enjoying good times, and sharing a cake on birthdays. Using creativity to foster connection with friends provides a double shot of feel-good dopamine (caffeine optional).

In a nutshell (yes, that’s a nod back to the walnuts), creativity and friendship are two key elements to plowing through the Midwest winter funk.