Description
This Heavenly Banana Walnut Cream Cake is a moist, flavorful dessert that combines ripe bananas and crunchy walnuts with a creamy custard topping. Perfect for banana lovers, this cake features a tender crumb accented by white chocolate chips and topped with sliced bananas and walnuts for extra texture and visual appeal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
Add-ins and Garnish
- 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract.
- Incorporate Bananas and Sour Cream: Stir in the mashed ripe bananas and sour cream, mixing until just combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently to avoid overmixing.
- Add Walnuts and White Chocolate Chips: Fold in chopped walnuts and white chocolate chips evenly throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Add Custard: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Once cooled, pour the creamy custard evenly over the top and let it set slightly.
- Garnish and Serve: Arrange sliced bananas and halved walnuts on top of the custard-covered cake. Serve at room temperature or chilled for a refreshing treat.
Notes
- Ensure bananas are very ripe for the best natural sweetness and moistness.
- Do not overmix the batter to keep the cake tender.
- White chocolate chips add a subtle sweetness that pairs well with the walnuts.
- For a dairy-free option, substitute sour cream and custard with plant-based alternatives.
- This cake stores well in the refrigerator for up to 3 days when covered.
