Banana Walnut Cream Cake

Heavenly Banana Walnut Cream Cake brings together ripe bananas, crunchy walnuts, velvety custard, and white chocolate chips to create a layered dessert that’s rich, moist, and utterly indulgent. Each bite delivers a perfect balance of sweetness and creaminess with a delightful texture. Whether you’re preparing it for a celebration or just treating yourself, this cake will impress with both flavor and presentation.

Why You’ll Love This Recipe

• Moist & Flavorful: Mashed bananas and sour cream make the cake irresistibly soft and moist.
• Texture-Rich: Crunchy walnuts and creamy custard layers add depth to every slice.
• Easy Yet Elegant: Despite its rich look, it’s surprisingly easy to make with pantry staples.
• Beautiful Finish: Topped with banana slices and walnuts for a visually appealing presentation.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 3 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 1/2 cup white chocolate chips

Filling and Topping:

• 2 cups creamy custard (store-bought or homemade)
• 1 banana, sliced (for garnish)
• 1/4 cup whole or halved walnuts (for garnish)

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed using a hand or stand mixer until light and fluffy—about 2–3 minutes.

Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.

Incorporate Sour Cream and Bananas

Mix in the sour cream and mashed bananas until the batter is smooth and fully blended.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.

Fold in Walnuts and White Chocolate Chips

Gently fold in the chopped walnuts and white chocolate chips with a spatula.

Bake the Cake

Divide the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Cake

Once completely cooled, place one cake layer on a serving plate. Spread half the creamy custard on top.
Add the second layer, then spread the remaining custard over the top.

Garnish and Serve

Decorate with banana slices and whole or halved walnuts. Serve immediately or refrigerate until serving.

Pro Tips and Variations

• Use Greek yogurt instead of sour cream if needed.
• Ensure cakes are fully cooled before assembling to prevent the custard from melting.
• Want extra richness? Drizzle with caramel sauce before serving.

Serving Suggestions

• Best enjoyed with coffee or tea.
• Serve cold from the fridge for a firmer, creamier texture.
• Add a whipped cream rosette for special occasions.

Storage/Reheating

• Store leftovers in the refrigerator in an airtight container for up to 3 days.
• Not recommended for reheating—serve chilled or at room temperature.

FAQs

Can I make the cake layers in advance?
Yes, bake the layers a day ahead and store tightly wrapped in the fridge.

Can I freeze the cake?
The cake layers can be frozen before assembly. Do not freeze once custard is added.

Can I use boxed custard?
Yes, a store-bought vanilla custard works perfectly here.

Conclusion

This Heavenly Banana Walnut Cream Cake delivers on every level—moist, creamy, nutty, and sweet. It’s an ideal dessert for celebrations or whenever you’re craving something special. With simple ingredients and straightforward steps, it’s a beautiful cake you’ll love to bake and share.

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