Can I use frozen bananas for this cake?

Frozen bananas can work for this Heavenly Banana Walnut Cream Cake , but it’s best to thaw them first and drain any excess moisture. Fresh, ripe bananas are ideal because they are easier to mash and provide the best flavor.

Can I make this cake ahead of time?

Yes, you can make the Heavenly Banana Walnut Cream Cake a day in advance. Simply bake the cake layers, store them in the fridge, and assemble the cake with custard just before serving to maintain freshness.

How can I store the cake after baking?

Store the assembled cake in the refrigerator for up to 3 days. This will keep the custard firm and the cake moist. For best results, refrigerate for at least one hour before serving.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this Heavenly Banana Walnut Cream Cake gluten-free. Be sure to use a blend that works well for cakes to maintain the texture.

Heavenly Banana Walnut Cream Cake: Easy & Delicious Recipe

Name: Heavenly Banana Walnut Cream Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
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 walnuts for garnish

Description

This **Heavenly Banana Walnut Cream Cake** is a moist, two-layer cake that combines the richness of ripe bananas with the crunch of walnuts and a smooth, creamy custard filling. Topped with fresh banana slices and walnuts, it’s the perfect dessert for any occasion, offering a delightful balance of flavors and textures.

Ingredients

Scale

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 walnuts for garnish

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Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a large bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, beat together the butter and sugar until creamy. Add eggs, one at a time, followed by vanilla extract.
Mash the bananas and mix with sour cream until smooth, then fold into the butter mixture.
Gradually add the dry ingredients to the wet ingredients, stirring gently.
Fold in the chopped walnuts and white chocolate chips.
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool the cakes completely before assembling. Once cooled, layer with creamy custard and top with banana slices and walnuts.

Notes

Let the cake layers cool completely before adding the custard to prevent a messy presentation.
For extra richness, double the custard filling.
Store the cake in the refrigerator for up to 3 days for the best texture, especially after chilling for an hour.
Ensure to use ripe bananas with brown spots for optimal sweetness and flavor.
You can make the cake layers ahead of time and assemble just before serving.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Sweet Treats
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 32g
Sodium: 120mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg