Description
Heavenly Banana Walnut Cream Cake is a moist and flavorful dessert featuring mashed ripe bananas, crunchy walnuts, and a smooth creamy custard topping. This rich cake combines the warmth of classic banana bread with the indulgence of white chocolate chips and a luscious custard layer, crowned with fresh banana slices and walnut pieces for an elegant finish.
Ingredients
Scale
Cake 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
Custard and Garnish
- 2 cups creamy custard
- 1 banana, sliced (for garnish)
- 1/4 cup whole or halved walnuts (for garnish)
Instructions
- Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or lightly line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer or whisk, cream the softened unsalted butter with granulated sugar until light, fluffy, and pale in color. This usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time until fully combined, then stir in the vanilla extract for fragrance and depth of flavor.
- Incorporate Sour Cream and Bananas: Mix in the sour cream until smooth, followed by the mashed ripe bananas—these add moisture and natural sweetness to your cake batter.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Walnuts and White Chocolate Chips: Gently fold in the chopped walnuts and white chocolate chips evenly throughout the batter to add texture and bursts of sweetness.
- Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer the cake to a wire rack to cool completely.
- Add Custard Layer: Once the cake has fully cooled, spread the 2 cups of creamy custard evenly over the top surface of the cake to add a rich and luscious finish.
- Garnish and Serve: Decorate the custard-topped cake with sliced banana and whole or halved walnuts. Chill briefly if desired before slicing and serving to allow the flavors to meld beautifully.
Notes
- For extra moisture, use bananas that are very ripe with brown spots.
- White chocolate chips can be substituted with semi-sweet chocolate chips if preferred.
- You can prepare the custard from scratch or use a high-quality store-bought creamy custard.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Toasting walnuts before adding can amplify their flavor and crunch.
