Heavenly Banana Walnut Cream Cake

Name: Heavenly Banana Walnut Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 2 cups creamy custard; 1 banana, sliced (for garnish); 1/4 cup whole or halved walnuts (for garnish)

Isabella

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A moist and luscious Heavenly Banana Walnut Cream Cake layered with creamy custard, ripe banana slices, and crunchy walnuts. This dessert is an indulgent masterpiece that combines irresistible textures and flavors, making it perfect for special occasions or a delightful weekend treat.

Why You’ll Love This Recipe

I love how this cake strikes a perfect balance between sweetness and texture. The ripe bananas add natural sweetness and moistness, while the walnuts and white chocolate chips bring delightful crunch and richness. The creamy custard layer elevates it to a whole new level of indulgence, making every bite pure heaven. Plus, it’s easy to make and looks stunning when garnished with fresh bananas and walnuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

For the Filling and Topping:

2 cups creamy custard

1 banana, sliced (for garnish)

1/4 cup whole or halved walnuts (for garnish)

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.

Add Wet Ingredients:
Stir in the sour cream and mashed bananas until the mixture is smooth and well combined.

Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts and white chocolate chips.

Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Assemble the Cake:
Place one cake layer on a serving plate and spread half the creamy custard on top. Add the second layer and spread the remaining custard over the top of the cake.

Garnish and Serve:
Decorate with banana slices and whole or halved walnuts. Serve immediately or chill in the refrigerator until ready to enjoy.

Servings and Timing

Servings: 8 slices

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Variations

Chocolate Lovers: Swap the white chocolate chips for dark chocolate chips to add a rich, slightly bitter contrast.

Tropical Twist: Add shredded coconut to the batter and garnish with toasted coconut flakes.

Nut-Free Option: Replace the walnuts with sunflower seeds or omit nuts entirely for a simpler cake.

Caramelized Bananas: Use caramelized banana slices as a garnish for extra depth of flavor.

Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced aroma.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight.

Reheating: If desired, warm individual slices in the microwave for about 10 seconds to refresh the moist texture.

Related Recipes:

Banana Bread Brownies with Brown Butter Frosting

FAQs

How ripe should the bananas be for this recipe?

The bananas should be very ripe with brown spots on the peel. This ensures maximum sweetness and flavor in the cake.

Can I make the custard from scratch?

Yes, you can! A homemade vanilla custard works wonderfully for this recipe. Make sure it’s thick enough to hold its shape between the cake layers.

Can I use a different type of nut?

Absolutely. Pecans, hazelnuts, or even macadamia nuts can be substituted for walnuts.

Is this cake suitable for freezing?

Yes, it freezes well! Just ensure the cake is tightly wrapped to prevent freezer burn. I recommend freezing without the custard and adding it after thawing.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free all-purpose flour substitute works well in this recipe. Ensure the flour contains xanthan gum for the best texture.

Conclusion

This Heavenly Banana Walnut Cream Cake is a show-stopping dessert that’s easy to prepare and impossible to resist. Whether for a family gathering or a quiet indulgence, I love how the flavors and textures come together in every luscious bite. With its moist banana layers, creamy custard filling, and crunchy walnut topping, this cake is guaranteed to leave everyone asking for seconds!

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