Heavenly Banana Walnut Cream Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream
09 -
3 ripe bananas, mashed
10 -
1/2 cup chopped walnuts
11 -
1/2 cup white chocolate chips
→ Filling and Topping
12 -
2 cups creamy custard (store-bought or homemade)
13 -
1 banana, sliced (for garnish)
14 -
1/4 cup whole or halved walnuts (for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes don’t stick and bake evenly.
02 -
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later.
03 -
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
04 -
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
05 -
Mix in the sour cream and mashed bananas until the batter is smooth and well combined. The bananas add natural sweetness and moisture, while the sour cream adds richness.
06 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a denser cake.
07 -
Gently fold in the chopped walnuts and white chocolate chips. These ingredients add texture and a delicious contrast to the soft cake.
08 -
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
09 -
Once the cakes have cooled, place one layer on a serving plate and spread half of the creamy custard over the top. Carefully place the second layer on top and spread the remaining custard over the top of the cake.
10 -
Garnish the cake with fresh banana slices and whole or halved walnuts for a beautiful presentation. Serve immediately or refrigerate until you’re ready to serve.
# Notes:
01 -
Make sure the cakes are fully cooled before spreading the custard to prevent the custard from melting.
02 -
You can substitute Greek yogurt for sour cream if preferred.
03 -
Store the cake in the refrigerator for up to 3 days. Be sure to cover it tightly to keep it fresh.