This Luscious Vanilla Banana Walnut Cake is the perfect dessert for banana lovers! With a soft, moist texture from ripe bananas and a rich, nutty crunch from walnuts, this cake is an absolute treat. Filled and drizzled with vanilla custard, it’s a decadent and flavorful indulgence that will wow your guests.
Why You’ll Love This Recipe
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Moist and Flavorful: The combination of mashed bananas and sour cream makes this cake incredibly moist, while the walnuts add a perfect crunch.
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Perfectly Balanced: The vanilla custard filling and drizzle enhance the flavor profile, making it rich without being too heavy.
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Versatile: It’s the perfect dessert for any occasion, from family dinners to special celebrations. Plus, it’s easy to make ahead!
Ingredients
For the 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
For the Filling and Drizzle:
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2 cups vanilla custard (for filling and drizzle)
For the Topping:
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2 bananas, sliced
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1/2 cup walnuts, chopped (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat and Prepare the Pans
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Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans to prevent sticking.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
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In a large bowl, beat the butter and granulated sugar together until light and fluffy. This process adds air to the batter, making your cake light and tender.
Step 4: Add the Eggs
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Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition to ensure they are fully incorporated.
Step 5: Incorporate Sour Cream and Vanilla
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Mix in the sour cream and vanilla extract. These ingredients add moisture and a subtle depth of flavor to the cake.
Step 6: Add the Bananas
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Stir in the mashed bananas until fully incorporated. The bananas will make the cake moist and flavorful.
Step 7: Combine Wet and Dry Ingredients
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be gentle—overmixing can lead to a dense cake.
Step 8: Add Walnuts
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Fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter.
Step 9: Bake the Cake
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Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Assemble
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Allow the cakes to cool completely in the pans. Once cooled, remove them from the pans and level the tops if necessary.
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Place one cake layer on a serving plate, spread a generous layer of vanilla custard on top, then add the second cake layer.
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Drizzle the remaining vanilla custard over the top of the cake.
Step 11: Garnish and Serve
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Top the cake with sliced bananas and additional walnuts for added flavor and texture.
Notes
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Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This helps them incorporate better into the batter.
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Ripe Bananas: Use ripe bananas with plenty of brown spots for the best flavor and sweetness.
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Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can lead to a dense cake.
Storage and Reheating
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Store: Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
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Freeze: You can freeze the cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 35-40 minutes
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Total Time: 2 hours 50 minutes (including resting time)
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Servings: 12 servings
Variations
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Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend.
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Dairy-Free: Use dairy-free butter and sour cream, and substitute the custard with a plant-based custard.
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Add-ins: Add some chocolate chips or dried fruit (like raisins or cranberries) to the batter for a twist.
FAQs
Q1: Can I make this cake in advance?
A: Yes, this cake actually tastes better the next day as the flavors meld. You can make it ahead and store it in the fridge for up to 3 days.
Q2: Can I use frozen bananas?
A: Yes, frozen bananas work well in this recipe. Just make sure to thaw them and drain any excess liquid before mashing.
Q3: What can I substitute for the walnuts?
A: If you don’t have walnuts, try using pecans, almonds, or even a combination of your favorite nuts.
Conclusion
This Luscious Vanilla Banana Walnut Cake is a moist, flavorful treat that combines the sweetness of bananas with the richness of vanilla custard and a delightful crunch from walnuts. Whether you’re serving it for a special occasion or a cozy family gathering, this cake will be sure to impress!
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Luscious Vanilla Banana Walnut Cake
Description
This moist, tender banana cake is filled with rich vanilla custard, crunchy walnuts, and topped with fresh banana slices. A perfect dessert for any occasion!
Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
6 ripe bananas, mashed
1 cup chopped walnuts
2 cups vanilla custard (for filling and drizzle)
2 bananas, sliced (for topping)
1/2 cup walnuts (for topping)
Instructions
Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray to prevent sticking.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Add Eggs:
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
Incorporate Sour Cream and Vanilla:
Mix in the sour cream and vanilla extract, ensuring the batter is smooth and creamy.
Add Mashed Bananas:
Stir in the mashed bananas until fully combined. The bananas add sweetness and moisture to the cake.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to prevent a dense cake.
Fold in Walnuts:
Gently fold in the chopped walnuts, ensuring even distribution throughout the batter.
Divide and Bake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Assemble:
Allow the cakes to cool completely in the pans. Once cooled, remove the cakes from the pans and level the tops if needed.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of vanilla custard over the first layer. Place the second cake layer on top and drizzle the remaining custard over the cake.
Garnish and Serve:
Top with banana slices and additional walnuts for garnish before serving. This adds texture and enhances the flavor.
Notes
Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for better incorporation into the batter.
Ripe Bananas: Use overripe bananas with brown spots for the sweetest flavor and best moisture.
Don’t Overmix: Mix the wet and dry ingredients only until combined to keep the cake light and fluffy.
