Banana Walnut Cream Cake with White Chocolate

Short Description

This Banana Walnut Cream Cake with White Chocolate is a luscious, layered dessert that brings together the comforting sweetness of ripe bananas, the nutty crunch of walnuts, and the creamy richness of white chocolate. With its soft, moist cake layers and smooth custard filling, it’s perfect for both special occasions and everyday indulgence.

Why You’ll Love This Recipe

• Moist and tender cake with real bananas
• Rich, velvety white chocolate chips in every bite
• Crunchy texture from chopped walnuts
• A creamy custard layer that adds decadence
• Elegant and appealing presentation
• Easy to customize with your favorite flavors
• Perfect for celebrations or afternoon tea
• A great way to use overripe bananas
• Crowd-pleasing combination of flavors and textures
• Stores well and can be made in advance

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Ripe bananas, mashed
• Chopped walnuts
• White chocolate chips

For the Filling and Topping:

• Creamy custard (store-bought or homemade)
• Banana slices (for garnish)
• Whole or halved walnuts (for garnish)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in the mashed bananas and sour cream until fully combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in chopped walnuts and white chocolate chips.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, spread half the custard on one cake layer. Top with the second layer and spread the remaining custard on top.
12. Garnish with fresh banana slices and walnuts before serving.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Replace white chocolate chips with dark or milk chocolate
• Add shredded coconut to the batter for a tropical twist
• Use pecans or hazelnuts instead of walnuts
• Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor
• Layer with cream cheese frosting instead of custard
• Use a rectangular baking pan for a sheet cake version
• Add chopped dried fruit like dates or cranberries for extra texture

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months.
• Reheating: Warm individual slices in the microwave for about 10 seconds to refresh the texture.

FAQs

How ripe should the bananas be for this recipe?

The bananas should be very ripe, with brown spots on the peel. This adds natural sweetness and moisture to the cake.

Can I use store-bought custard for the filling?

Yes, store-bought custard is convenient and works well. You can also make a simple homemade custard if preferred.

What can I substitute for walnuts?

Pecans, almonds, or even sunflower seeds are great alternatives for walnuts in this recipe.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend that contains xanthan gum for best results.

How do I keep the banana slices from browning?

Toss the banana slices in lemon juice before using them as a garnish to slow down oxidation.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt can be used in place of sour cream with similar results in texture and moisture.

Can I bake this in a single layer?

Yes, use a 9×13-inch pan for a single-layer version and adjust baking time as needed.

Is this cake too sweet with the white chocolate?

The sweetness is balanced by the tang of the sour cream and the earthy flavor of walnuts. You can reduce the sugar slightly if desired.

Can I assemble the cake in advance?

Yes, you can bake the layers a day ahead and assemble the cake the next day. Keep refrigerated until serving.

How should I serve this cake?

Serve chilled or at room temperature. It’s excellent on its own or with a drizzle of caramel sauce.

Conclusion

Banana Walnut Cream Cake with White Chocolate is a luxurious yet approachable dessert that blends sweet, creamy, and nutty flavors into one irresistible treat. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something indulgent, this cake is sure to impress. Easy to make and versatile, it’s a recipe you’ll return to again and again.

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