Banana Walnut Cream Cake
A soft, moist banana cake layered with creamy custard and sprinkled with crunchy walnuts. Perfectly balanced between sweet and nutty, it’s a comfort dessert that feels both homestyle and special-occasion worthy.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 3 ripe bananas mashed
- ½ cup chopped walnuts
- ½ cup white chocolate chips
- 2 cups creamy custard for filling and topping
- 1 banana sliced (for garnish)
- ¼ cup whole or halved walnuts for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease two 8-inch round pans. In one bowl, whisk together flour, baking soda, and salt.
- In another, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, sour cream, and mashed bananas until smooth.
- Gradually stir in the dry ingredients just until combined. Fold in chopped walnuts and white chocolate chips.
- Divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then transfer to a wire rack. Once cooled, spread half the custard on one layer, add the second cake, and cover with the rest.
- Garnish with banana slices and walnuts. Chill for 30 minutes before slicing or serve right away for a softer bite.