Heavenly Banana Walnut Delight (Print Version)
# Ingredients:
→ Cake
01 -
3 ripe bananas, mashed
02 -
1 teaspoon vanilla extract
03 -
1/2 teaspoon salt
04 -
2 cups all-purpose flour
05 -
1/2 cup sour cream
06 -
1 cup granulated sugar
07 -
1/2 cup chopped walnuts
08 -
1 teaspoon baking soda
09 -
2 large eggs
10 -
1/2 cup white chocolate chips
11 -
1/2 cup unsalted butter, softened
→ Filling and Topping
12 -
1/4 cup whole or halved walnuts (for garnish)
13 -
2 cups creamy custard (store-bought or homemade)
14 -
1 banana, sliced (for garnish)
# Instructions:
01 -
Set your oven to 350°F (175°C). Keep two 8-inch round cake pans ready by greasing and flouring them so the cakes come out clean and bake well.
02 -
Stir together the baking soda, salt, and flour in a medium bowl. Put it aside until needed.
03 -
In a big bowl, use a mixer to blend the softened butter with the sugar. Beat it on medium until it’s fluffy and pale, about 2-3 minutes.
04 -
Add the eggs, one after the other, making sure each one is fully mixed before adding the next. Stir in the vanilla to round out the flavor.
05 -
Pour in the sour cream and add the mashed bananas. Mix until everything’s even and smooth. The bananas add natural sweetness, while the sour cream makes it creamy.
06 -
Slowly add the bowl of dry ingredients into the wet mixture. Stop mixing as soon as it all comes together—don’t overwork it!
07 -
Carefully fold in the white chocolate chips and chopped walnuts. These add crunch and little bursts of sweetness.
08 -
Evenly pour the batter into your prepped pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool them in their pans for 10 minutes, then move to a rack to cool fully.
09 -
Once cooled, take one cake layer and spread half the custard on it. Add the second layer on top, then spread the remaining custard over the top.
10 -
Top the cake with slices of fresh banana and walnut pieces for decoration. Serve right away or pop it in the fridge until serving time.
# Notes:
01 -
Let the cakes fully cool down before adding the custard, or the custard might melt.
02 -
Greek yogurt works as a great swap if you’re out of sour cream.
03 -
This cake keeps for about three days in the fridge if you cover it tightly.