Heavenly Banana Walnut Cream Cake

Sophia

A moist, tender cake layered with velvety custard, infused with ripe bananas and crunchy walnuts. Perfect for special occasions or weekend treats, this dessert balances sweetness, texture, and earthy crunch.

Print Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Featured

Cuisine American

Servings 12 servings

Calories 220 kcal

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
3 ripe bananas mashed
½ cup chopped walnuts
½ cup white chocolate chips
2 cups creamy custard
1 banana sliced (for garnish)
¼ cup whole or halved walnuts for garnish

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Whisk flour, baking soda, and salt in a bowl.
Beat butter and sugar until fluffy.
Add eggs one at a time, then stir in vanilla extract.
Mix in sour cream and mashed bananas.
Gradually add dry ingredients to wet mixture until just combined.
Fold in walnuts and white chocolate chips.
Divide batter into pans and bake 30-35 minutes.
Cool in pans 10 minutes, then on racks.
Layer with custard, garnish with banana slices and walnuts.
Chill at least 1 hour before serving.

Notes

Use overripe bananas for maximum sweetness
Toast walnuts 3-5 minutes at 350°F for enhanced flavor
Room-temperature butter/eggs ensure smooth batter
Chilling improves layer adhesion
Custard should be store-bought or homemade vegan/alcohol-free version