Heavenly Banana Walnut Cream Cake

This Heavenly Banana Walnut Cream Cake is a perfect dessert for any occasion, blending the sweetness of ripe bananas, the rich flavor of buttery cake, and the crunch of walnuts. Layers of creamy custard and a sprinkle of white chocolate chips create a delightful indulgence that will have everyone coming back for more!

Why You’ll Love This Recipe

This Banana Walnut Cream Cake offers a perfect balance of textures and flavors. The moist cake, filled with ripe bananas and crunchy walnuts, is complemented by a rich and creamy custard filling that makes every bite an irresistible treat. Whether you’re celebrating a special occasion or just craving something indulgent, this cake is sure to impress. The addition of white chocolate chips and the walnut garnish brings a luxurious touch to an already decadent dessert. It’s a true crowd-pleaser!

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

For the Filling and Topping:

• 2 cups creamy custard

• 1 banana, sliced (for garnish)

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

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

Directions

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

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

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

4. Add Wet Ingredients:
   Mix in the sour cream and mashed bananas until well combined.

5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts and white chocolate chips.

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

7. Assemble the Cake:
   Once the cakes have cooled, spread half of the creamy custard over the top of one layer. Place the second layer on top and spread the remaining custard over the top.

8. Garnish and Serve:
   Garnish with banana slices and walnut halves or whole walnuts. Serve and enjoy!

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 20 minutes

• Cook Time: 30-35 minutes

• Cooling Time: 1 hour

Variations

• Nut-Free Option: Omit the walnuts for a nut-free version. You can replace them with shredded coconut or additional chocolate chips.

• Chocolate Banana Cake: Add cocoa powder to the cake batter for a chocolatey twist. Replace a portion of the flour with 1/3 cup of unsweetened cocoa powder.

• Vegan Version: Use dairy-free butter, non-dairy milk, and flax eggs in place of the eggs.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate the cake for up to 5 days.

• Reheating: Gently reheat individual slices in the microwave for 10-15 seconds, or allow it to come to room temperature before serving.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw them and mash them before adding them to the batter.

2. How can I make the cake more moist?

The sour cream in this recipe helps create a moist cake. Make sure not to overmix the batter, as that can lead to a denser texture.

3. Can I make this cake ahead of time?

Yes! You can bake the cakes a day or two ahead of time and store them tightly wrapped in plastic wrap. Assemble the cake with the custard just before serving.

4. Can I substitute the custard filling?

Yes, you can substitute with whipped cream, mascarpone, or cream cheese frosting for a different texture and flavor.

5. What can I use instead of white chocolate chips?

You can replace white chocolate chips with dark chocolate or milk chocolate chips, or omit the chips altogether if preferred.

6. How do I know when the cakes are done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cakes are done. If there is wet batter on the toothpick, continue baking for a few more minutes.

7. Can I freeze this cake?

Yes, you can freeze the layers of cake before frosting. Wrap them tightly in plastic wrap and foil, and store them in the freezer for up to 2 months. Let them thaw at room temperature before assembling.

8. How long will the custard last?

Fresh custard should be consumed within 2-3 days when stored in the fridge. Make sure it’s kept in an airtight container.

9. Is there a substitute for sour cream in the cake batter?

Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.

10. Can I make this cake in a different pan size?

Yes, if you use a different size pan, adjust the baking time. You may need to bake for more or less time, depending on the thickness of the batter.

Conclusion

The Heavenly Banana Walnut Cream Cake is a perfect combination of sweet bananas, crunchy walnuts, and creamy custard. It’s a delicious and impressive dessert that works for any occasion. With its delightful layers and textures, this cake is sure to become a new favorite in your baking repertoire. Enjoy the perfect balance of moist cake, creamy filling, and crunchy garnishes with every bite!