Heavenly Banana Walnut Cream Cake

Why You’ll Love This Recipe

I love how this cake plays with texture—soft and moist banana cake, creamy custard, and crunchy nuts in every bite. It feels elegant yet nostalgic, and it’s just sweet enough without going overboard. It’s also incredibly versatile—I’ve served it for birthdays, casual dinners, and even brunch.

• Moist and tender banana cake made with ripe bananas and sour cream

• Creamy vanilla custard between the layers and on top

• Crunchy walnuts and a sprinkle of white chocolate chips

• Beautiful to present, even easier to eat

It’s comfort food in dessert form—and trust me, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 3 ripe bananas, mashed

• 1/2 cup chopped walnuts

• 1/2 cup white chocolate chips

• 2 cups creamy custard (store-bought or homemade)

• 1 banana, sliced (for garnish)

• 1/4 cup 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 flour, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then add vanilla.

5. Mix in sour cream and mashed bananas until combined.

6. Gradually add dry ingredients to the wet mixture, mixing just until combined.

7. Fold in chopped walnuts and white chocolate chips.

8. Divide the batter between the prepared pans and smooth the tops.

9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

11. Spread half the custard over the first cake layer, place the second layer on top, and spread the remaining custard over the top.

12. Garnish with banana slices and walnuts.

13. Refrigerate until ready to serve.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Servings: 10–12 slices

This cake is great for small gatherings or to keep in the fridge for a few days of sweet snacking.

Variations

• Chocolate Drizzle: Melt dark chocolate and drizzle over the top.

• Coconut Layer: Add 1/2 cup shredded coconut to the batter for a tropical twist.

• Cream Cheese Custard: Blend 4 oz softened cream cheese into your custard for a tangy upgrade.

• Caramel Touch: Drizzle caramel between layers or on top for extra indulgence.

Storage/Reheating

• Room Temperature: Up to 1 day, if your kitchen is cool.

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Wrap individual slices in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.

I like to let refrigerated slices sit out for about 15 minutes before serving—just enough to soften the custard a bit without losing the chill.

FAQs

Can I use frozen bananas?

Yes, absolutely. I thaw them completely and drain any excess liquid before mashing. They’re even sweeter than fresh!

What kind of custard works best?

Classic vanilla custard works perfectly, but banana or butterscotch custard would also taste amazing.

Can I make it ahead of time?

Definitely. I usually bake the cake layers a day ahead and assemble it with the custard the morning I plan to serve it.

How do I prevent the cake from being dense?

I mix the batter just until combined and avoid overmixing once the dry ingredients are in. Overworking the flour can make the cake tough.

Can I make it nut-free?

Of course! Just skip the walnuts and enjoy a smoother cake. You can replace them with more white chocolate chips or a sprinkle of crushed graham crackers for texture.

Conclusion

This Heavenly Banana Walnut Cream Cake is exactly that—heavenly. It’s the kind of dessert I come back to time and again when I want something rich, moist, nostalgic, and satisfying. It’s easy to love and even easier to make. Whether I serve it chilled with coffee or as a grand finale to dinner, it never fails to impress.

Once I made this cake, I knew it wasn’t going to be just a one-time treat—it’s a forever favorite in my kitchen.

Print