Heavenly Banana Walnut Cream Cake Recipe

Introduction

This Heavenly Banana Walnut Cream Cake combines moist banana-infused layers with crunchy walnuts and creamy custard filling. It’s a perfect dessert for banana lovers craving a rich, textured treat.

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 (store-bought or homemade)
• 1 banana, sliced (for garnish)
• 1/4 cup whole or halved walnuts (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes bake evenly and don’t stick.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: Using a mixer, cream the softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
4. Step 4: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
5. Step 5: Mix in sour cream and mashed bananas until the batter is smooth and well combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
7. Step 7: Gently fold in the chopped walnuts and white chocolate chips for added texture and flavor.
8. Step 8: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: Place one cake layer on a serving plate and spread half the custard over it. Top with the second layer and spread the remaining custard on top.
10. Step 10: Garnish with banana slices and walnuts. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• Use very ripe bananas for the sweetest and moistest cake.
• Swap the white chocolate chips for dark chocolate chips for a richer flavor contrast.
• Make your own custard for a fresher taste or use a high-quality store-bought custard to save time.
• For extra softness, substitute half the all-purpose flour with cake flour.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the custard fresh. Bring to room temperature before serving for the best texture. You can also freeze the un-frosted cake layers wrapped tightly for up to 1 month and add custard after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that can be used cup-for-cup. Make sure the baking blend contains xanthan gum for structure.

What can I use instead of walnuts?

You can substitute walnuts with pecans or almonds, or leave them out altogether if you prefer a nut-free version. Toasting the nuts beforehand enhances their flavor.

Heavenly Banana Walnut Cream Cake Recipe

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★★★★★

4.8 from 132 reviews

This Heavenly Banana Walnut Cream Cake is a moist and flavorful dessert featuring ripe bananas, crunchy walnuts, and sweet white chocolate chips. Layered with creamy custard and topped with fresh banana slices and walnuts, this cake is a delightful treat perfect for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (store-bought or homemade)
• 1 banana, sliced (for garnish)
• 1/4 cup whole or halved walnuts (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes don’t stick and bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
5. Add Sour Cream and Bananas: Mix in the sour cream and mashed bananas until the batter is smooth and well combined. The bananas add natural sweetness and moisture, while the sour cream adds richness.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a denser cake.
7. Fold in Walnuts and White Chocolate Chips: Gently fold in the chopped walnuts and white chocolate chips. These ingredients add texture and a delicious contrast to the soft cake.
8. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Assemble the Cake: Once the cakes have cooled, place one layer on a serving plate and spread half of the creamy custard over the top. Carefully place the second layer on top and spread the remaining custard over the top of the cake.
10. Garnish and Serve: Garnish the cake with fresh banana slices and whole or halved walnuts for a beautiful presentation. Serve immediately or refrigerate until you’re ready to serve.

Notes

• Make sure bananas are very ripe for best flavor and sweetness.
• Do not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
• You can substitute the custard with whipped cream or cream cheese frosting if preferred.
• Store the cake refrigerated if not serving immediately to keep the custard fresh.
• Allow the cake layers to cool completely before assembling to prevent custard from melting.

Keywords: banana walnut cake, white chocolate cake, custard filling, creamy banana cake, layered cake recipe