Heavenly Banana Walnut Cream Cake

A rich, creamy banana walnut cake layered with custard and topped with fresh bananas and toasted walnuts.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 10 slices

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

Instructions

Preheat: Heat oven to 350°F and grease two 8-inch round pans.
Mix Dry Ingredients: Whisk flour, baking soda, and salt; set aside.
Cream Butter & Sugar: Beat butter and sugar until light and fluffy.
Add Wet Ingredients: Add eggs one at a time, then mix in vanilla, mashed bananas, and sour cream.
Combine: Gradually fold in dry ingredients; stir just until combined.
Add Mix-Ins: Fold in chopped walnuts and white chocolate chips.
Bake: Divide batter evenly between pans and bake 30–35 minutes until golden.
Cool: Let layers cool completely before frosting.
Layer: Spread half the custard between layers, top with remaining custard.
Garnish: Add sliced bananas and walnuts; chill before serving.

Notes

Best served chilled. Refrigerate for up to 4 days in an airtight container. For longer storage, freeze layers separately and thaw before frosting.

Nutrition

Calories: 420
Fat: 20g
Saturated fat: 8g
Sugar: 28g
Sodium: 210mg
Protein: 6g
Carbohydrates: 52g
Fiber: 3g