Banana Walnut Cream Cake (Printable Version)
Two-layer banana cake with walnuts and white chocolate, filled with creamy custard and garnished with fresh banana slices.
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
04 -
½ cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
½ cup sour cream
09 -
3 ripe bananas, mashed
→ Mix-ins
10 -
½ cup chopped walnuts
11 -
½ cup white chocolate chips
→ Filling & Garnish
12 -
2 cups creamy custard
13 -
1 banana, sliced for garnish
14 -
¼ cup walnuts for garnish
# Steps:
01 -
Preheat oven to 350°F (175°C). Thoroughly grease two 8-inch (20 cm) round cake pans. In a medium bowl, whisk together flour, baking soda, and salt until well combined.
02 -
In a large mixing bowl, beat butter and sugar until light and creamy, about 3 minutes. Add eggs one at a time, incorporating each fully. Mix in vanilla extract. Fold in mashed bananas and sour cream until just combined.
03 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Gently fold in chopped walnuts and white chocolate chips, being careful not to overmix.
04 -
Divide batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges begin to pull away from sides.
05 -
Allow cakes to cool completely on wire racks. Place one layer on a serving plate and spread with half the custard. Top with second layer and remaining custard. Arrange banana slices and walnuts decoratively on top.
# Notes:
01 -
Refrigerate cake for at least 1 hour before serving for a firmer texture.
02 -
Use very ripe bananas with dark spots for the most intense flavor.
03 -
Best consumed within 2 days of preparation.