Description
A moist and flavorful banana walnut cream cake, layered with rich white chocolate cream and crunchy walnuts. Perfect for celebrations or an indulgent treat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
- 3/4 cup chopped walnuts
- 1/2 cup white chocolate chips (optional for batter)
- 1 cup heavy whipping cream
- 1/2 cup white chocolate, melted and cooled
- 1 tbsp powdered sugar (for cream)
- Extra walnuts and white chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and sour cream.
- Stir in mashed bananas until well combined.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chopped walnuts and white chocolate chips, if using.
- Divide batter between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- To make the frosting, whip heavy cream with powdered sugar until soft peaks form.
- Fold in melted and cooled white chocolate until smooth and fluffy.
- Layer cakes with white chocolate cream in between and on top.
- Garnish with extra walnuts and white chocolate shavings.
Notes
- Ensure bananas are ripe for maximum flavor and sweetness.
- White chocolate should be cooled but still pourable before folding into cream.
- Refrigerate cake before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
