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This dreamy banana walnut cream treat takes the sweet flavor from very ripe bananas, tosses in the crunch of walnuts, and finishes it off with a rich, creamy custard. The layers are moist and loaded with white chocolate chips and walnuts. When you top it all with a thick custard, you've got a melt-in-your-mouth dessert with a fun mix of soft and crunchy in every bite.
The first time I made this cake, we had a bunch of sad, spotty bananas and my sister's birthday coming up. I brought it to the party and it was gone before we even sat down for dinner. Now, my whole family asks for it at every celebration.
Delicious Ingredients
- Fresh banana slices: Make your cake look fancy; just pick slightly firmer bananas so they keep their shape
- Creamy custard: This rich homemade topping is what takes the whole thing over the top
- White chocolate chips: Little sweet surprises baked right in
- Walnuts: Chop ‘em up for the batter, and toast beforehand for bigger flavor
- Ripe bananas: Let your brownest bananas shine here; they’re the sweetest
- Sour cream: Makes the cake super soft and keeps it moist
- Vanilla extract: Pure extract gives it a nice deep banana flavor
- Large eggs: Helps everything hold together and keeps it fluffy
- Granulated sugar: Brings just enough sweetness without covering up the bananas
- Unsalted butter: Adds that rich taste; let it soften before using
- Salt: Keeps the cake from tasting bland, helps all the flavors pop
- Baking soda: Makes sure the cake puffs up and stays airy
- All purpose flour: Is the base that holds it all together
Easy Step-by-Step
- Garnish and Serve:
- Put banana slices and some walnut halves on top however you like. Want your bananas looking fresh? Dip them in a bit of lemon juice so they won't turn brown. Chill until you're ready to slice and eat.
- Assemble the Cake:
- After the layers are cool, stack one on your platter. Spread half your custard on it, leave a little room at the edge. Top with the second cake, then swirl on the rest of the custard right to the edge.
- Bake the Cake:
- Scoop the batter into your pans and smooth the tops out. Bake about 30-35 minutes. You'll know it's ready when the sides pull away and a toothpick comes out mostly clean. Let them cool in pans for ten minutes, then pop them onto a rack to finish cooling.
- Fold in Walnuts and White Chocolate Chips:
- Toss in the nuts and chocolate chips. Mix gently so the cake stays fluffy. These bits melt inside and make every piece fun to eat.
- Combine Wet and Dry Ingredients:
- Add the dry stuff to your wet mix little by little. Stir just until you can't see streaks of flour. Don't overdo it—your cake will stay nice and soft this way.
- Add Sour Cream and Bananas:
- Fold in the mashed bananas and sour cream with a few light stirs. The bananas should be mostly mashed but still a bit chunky so the flavor is everywhere.
- Add Eggs and Vanilla:
- Crack the eggs in one at a time, beating after each. This makes the batter super smooth. Splash in your vanilla and give it a quick stir.
- Cream Butter and Sugar:
- Grab your soft butter and sugar. Beat them together for a couple of minutes until they look fluffy and pale. This is what makes the cake so light.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, and salt. This makes sure it's all even and your cake bakes the same all the way through.
- Preheat the Oven:
- Turn your oven to 350°F. Coat two 8-inch round cake pans with butter and dust with flour on every side so nothing sticks.
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The secret winner in this dessert? Sour cream. Even though the first bite is all banana, it’s the sour cream that keeps the inside moist and extra soft. My grandmother always swore a banana cake should practically vanish on your tongue, and with sour cream, it always does when I make it for my family.
Make-Ahead Ideas
This dessert is totally make-ahead friendly. Bake the layers up to two days before, wrap them up, and just keep them on the counter. Or stash them in the freezer, unfrosted, for as long as three months. To thaw, just leave them out. You can even put the whole thing together with the custard the night before—just chill it in the fridge until you’re ready to slice and serve!
Pairing Suggestions
This banana walnut treat is awesome with a hot drink. French press coffee brings out the walnut flavor. Chai tea matches with the banana just right. For something fancy, pour a splash of rum or bourbon in a tiny glass—it matches the cake’s vanilla notes. If you want to really impress, dish up a scoop of vanilla ice cream alongside every piece during a party.
Help If Things Go Wrong
Your cake fell in the middle? Could be not baked long enough or you peeked in the oven too soon. Always poke it with a toothpick to check it’s done and don’t open that oven in the first 25 minutes. If your custard is too thin, pop it in the fridge a bit longer or stir in a spoonful more cornstarch. Worried about brown banana slices on top? A little lemon juice brushed on them will keep them bright.
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Frequently Asked Questions
- → How do I keep the cake from drying out?
Let those bananas get nice and spotty for extra moisture and avoid mixing the batter too much. Once you're done, keep the cake covered in the fridge so it stays soft and fresh.
- → What can I use if I have no sour cream?
No worries! Swap it for Greek yogurt if you've got it. It'll taste just as creamy and tangy.
- → Any tips for storing the cake?
Slide the cake into a sealed container and pop it in the fridge—it'll taste great for up to three days. Make sure the custard and toppings are covered so nothing dries out.
- → Is it okay to use custard from the store?
Go for it! Buying custard is totally fine and makes things quicker. Try to pick a nice thick one for the creamiest texture.
- → What can I use in place of walnuts?
Pecans, hazelnuts, or almonds all work well too. Or just skip the nuts if you’d rather go without them.