This vanilla banana walnut cake is a rich, moist dessert that brings together the sweetness of ripe bananas, the nuttiness of walnuts, and the creamy luxury of vanilla custard. Perfect for birthdays, family gatherings, or any occasion where indulgence is the order of the day!
Why You’ll Love This Recipe
- Incredibly moist: Thanks to the mashed bananas and sour cream.
- Elegant and versatile: The vanilla custard filling adds sophistication to a comforting classic.
- Crowd-pleaser: Bananas and walnuts create a flavor combination everyone loves.
- Customizable toppings: Add flair with fresh fruit, nuts, or even whipped cream.
Ingredients
Cake:
- 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
Topping and Filling:
- 2 cups vanilla custard (for filling and drizzle)
- 2 bananas, sliced (for topping)
- 1/2 cup walnuts (for topping)
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions
Prepare the Oven and Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add Eggs and Wet Ingredients:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream and vanilla extract.
Incorporate Bananas and Walnuts:
Stir in the mashed bananas until the batter is smooth. Fold in the chopped walnuts gently.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender crumb.
Divide and Bake:
Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
Let the cakes cool completely in the pans on a wire rack. Once cooled, remove them from the pans and level the tops if necessary.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of vanilla custard over the top. Place the second cake layer on top and drizzle the remaining custard over the entire cake, allowing it to cascade down the sides.
Decorate:
Top with banana slices and additional walnuts for a stunning presentation.
Variations
- Chocolate Banana Cake: Add 1/2 cup cocoa powder to the dry ingredients for a chocolaty twist.
- Tropical Flavor: Replace walnuts with shredded coconut or diced pineapple.
- Caramel Drizzle: Substitute the vanilla custard drizzle with salted caramel sauce.
- Gluten-Free Option: Use a 1-to-1 gluten-free flour blend.
Serving and Storage Tips
- Serving: Serve at room temperature for the best texture and flavor. Pair with coffee or tea for a delightful treat.
- Storage: Cover the cake with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes and Tips
- Ripe bananas: Use very ripe bananas for maximum sweetness and flavor.
- Even layers: Level the cake layers for a more polished look and stable stacking.
- Homemade custard: Make your own vanilla custard for an extra special touch or use store-bought for convenience.
Frequently Asked Questions
1. Can I use frozen bananas?
Yes! Thaw them completely and drain any excess liquid before mashing.
2. What if I don’t have vanilla custard?
Substitute with whipped cream, cream cheese frosting, or pudding for the filling and drizzle.
3. Can I make this cake ahead of time?
Yes, bake the layers a day in advance and assemble on the day of serving. Store the cake layers wrapped in plastic wrap at room temperature.
4. How can I prevent the bananas from browning on top?
Brush the banana slices with lemon juice to keep them looking fresh.
5. Can I make this a sheet cake?
Absolutely! Pour the batter into a greased 9×13-inch pan and bake for about 45-50 minutes.
This luscious vanilla banana walnut cake is a showstopping dessert that combines classic flavors with a touch of elegance. Whether for a special occasion or a casual get-together, it’s guaranteed to impress and satisfy!
