Description
This Luscious Vanilla Banana Walnut Cake is the perfect harmony of moist banana cake, velvety vanilla custard, and a crunchy walnut finish. Whether you’re celebrating or just indulging, it’s a delightful way to enjoy your favorite flavors in a rich, crowd-pleasing dessert.
Ingredients
Cake
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3 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1/2 cup sour cream
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2 teaspoons vanilla extract
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6 ripe bananas, mashed
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1 cup chopped walnuts
Filling & Topping
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2 cups vanilla custard (for filling and drizzle)
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2 bananas, sliced (for topping)
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1/2 cup walnuts (for topping)
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. -
Cream Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy (about 3–4 minutes). -
Add Eggs
Add the eggs one at a time, beating well after each addition. -
Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until smooth. -
Fold in Bananas
Stir in the mashed bananas until fully incorporated. -
Combine Wet and Dry
Gradually add the dry ingredients to the banana mixture. Mix gently until just combined — do not overmix. -
Add Walnuts
Fold in 1 cup chopped walnuts evenly. -
Divide and Bake
Divide the batter between the two prepared pans. Smooth the tops and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and Assemble
Let the cakes cool completely in the pans, then carefully remove. Level the tops if needed. -
Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of vanilla custard over the top, then place the second cake layer on top.
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Drizzle and Garnish
Drizzle remaining custard over the top and garnish with banana slices and extra walnuts.
Notes
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Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for the best texture.
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Ripe Bananas: Choose bananas with plenty of brown spots — they’re sweeter and easier to mash.
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Avoid Overmixing: Mix the batter just until the flour disappears to avoid a dense crumb.
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Make Ahead: Bake the cake layers a day in advance and store them tightly wrapped. Assemble with custard the day of serving.