Description
Delightful banana walnut cream cake merges classic comfort with gourmet elegance, blending ripe bananas and toasted walnuts into a luscious dessert. Creamy layers and nutty crunch invite you to savor each indulgent bite of this irresistible sweet treat.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups creamy custard
Flavor Enhancers:
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
- 1 teaspoon vanilla extract
Binding and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Garnish:
- 1 banana, sliced
- 1/4 cup walnuts
Instructions
- Prepare the oven by heating to 350°F and coating two 8-inch round cake pans with a light layer of grease to prevent sticking.
- In a mixing bowl, cream butter and sugar until smooth and fluffy, then incorporate eggs and vanilla extract until well blended.
- Mash ripe bananas and fold them into the butter mixture along with sour cream, creating a rich and moist base.
- Gradually sift dry ingredients into the wet mixture, stirring gently to maintain a smooth, lump-free batter.
- Carefully fold chopped walnuts and chocolate chips into the cake batter, distributing them evenly throughout.
- Distribute the batter equally between the prepared cake pans, ensuring an even surface for consistent baking.
- Place pans in the preheated oven and bake for 30-35 minutes, checking doneness with a toothpick inserted in the center.
- Remove cakes from oven and allow them to cool completely on a wire rack to prevent condensation.
- Once cooled, layer the cake with prepared custard, garnishing the top with fresh banana slices and toasted walnuts for added texture and flavor.
Notes
- Choose overripe bananas with dark brown spots for maximum sweetness and deeper flavor intensity.
- Lightly toast walnuts in a dry skillet before adding to enhance their nutty aroma and crunch.
- Sour cream helps create an incredibly tender, soft cake texture that stays moist for days after baking.
- Swap regular flour with a 1:1 gluten-free baking blend to make the cake suitable for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 354
- Sugar: 20 g
- Sodium: 115 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 55 mg