Banana Walnut Cream Cake Recipe
This Banana Walnut Cream Cake is irresistibly moist, filled with ripe bananas, crunchy walnuts, and melty chocolate chips. Layered with silky custard and topped with fresh banana slices, it's a rich, elegant dessert perfect for birthdays, brunches, or whenever you're craving something truly special.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 banana, sliced for garnish
- 1 tsp baking soda
- ¼ tsp walnuts for garnish
- ½ tsp salt
- 1 cup granulated sugar
- 2 cups creamy custard
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup white chocolate chips
- ½ cup sour cream
- ½ cup chopped walnuts
- 3 ripe bananas, mashed
Instructions
- Preheat the oven to 350°F and grease two 8-inch round pans.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until creamy.
- Add the eggs one at a time, then stir in the vanilla.
- Mash the bananas and blend them into the mixture along with the sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped walnuts and chocolate chips.
- Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely on a wire rack.
- Once cooled, spread custard between the layers, then top the cake with banana slices and a sprinkle of chopped walnuts.
Notes
- Overripe bananas with brown spots bring the best sweetness and texture.
- For even baking, rotate the pans halfway through the bake time.
- Lightly coat chocolate chips and walnuts with flour before folding them in to prevent sinking.