Banana Walnut Cream Cake (Print Version)
Ingredients:
01 -
2 cups all-purpose flour.
02 -
1 teaspoon baking soda.
03 -
½ teaspoon salt.
04 -
½ cup unsalted butter, softened.
05 -
1 cup granulated sugar.
06 -
2 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
½ cup sour cream.
09 -
3 ripe bananas, mashed.
10 -
½ cup chopped walnuts.
11 -
½ cup white chocolate chips.
12 -
2 cups creamy custard (for filling & topping).
13 -
1 banana, sliced (for garnish).
14 -
¼ cup whole or halved walnuts (for garnish).
Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans lightly with grease and flour.
02 -
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
03 -
In a separate large bowl, beat softened butter and sugar until light and creamy. Add eggs one at a time, followed by the vanilla extract, mixing well after each addition.
04 -
Stir in the mashed bananas and sour cream until smooth.
05 -
Gradually combine the dry ingredients with the wet mixture, then fold in chopped walnuts and white chocolate chips.
06 -
Divide the batter evenly between the two prepared cake pans.
07 -
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
09 -
Spread half of the creamy custard on top of one cake layer, place the second layer on top, and spread the remaining custard on the top layer.
10 -
Decorate with banana slices and whole or halved walnuts. Refrigerate or serve immediately.
Notes:
01 -
Tip: For a firmer texture, refrigerate the cake for an hour before serving.