Banana Walnut Cream Cake with Custard | Moist & Delicious

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Indulge in the ultimate comfort dessert with this luscious Banana Walnut Cream Cake layered with silky custard and crowned with fresh banana slices and crunchy walnuts. Moist banana-rich layers speckled with white chocolate chips and toasty nuts make this a standout treat for brunches, potlucks, or any sweet craving.

This dreamy cake delivers bakery-style flavor with the cozy charm of homemade comfort food. It’s a perfect dessert for celebrations, casual gatherings, or as an elevated end to a weeknight dinner. Each bite melts with banana goodness, creamy custard, and a hint of vanilla—making it unforgettable.

Why You’ll Love This Recipe

• Incredibly Moist: Thanks to ripe bananas and sour cream.

• Bakery-Style Look: Layered custard gives it that wow factor.

• No Fancy Equipment Needed: Simple mixing, baking, and assembling.

• Crunchy + Creamy: Perfect contrast of textures with walnuts and custard.

• Sweet Surprise: White chocolate chips add a touch of decadence.

• Great Make-Ahead Dessert: Stays moist and flavorful for days.

Ingredient Breakdown

• All-Purpose Flour: The structure for your tender cake layers.

• Baking Soda & Salt: Leavening and balance of sweetness.

• Unsalted Butter: Adds rich flavor and a soft crumb.

• Granulated Sugar: Sweetens and helps cream the butter to airy perfection.

• Eggs: Provide stability and richness.

• Vanilla Extract: Enhances the banana and custard flavors.

• Sour Cream: Moistens the batter and balances sweetness.

• Ripe Bananas: The star of the show—choose deeply speckled bananas.

• Chopped Walnuts: Add a nutty crunch in every bite.

• White Chocolate Chips: A sweet surprise that complements the banana.

• Creamy Custard: Used as filling and frosting for a soft, creamy finish.

• Banana Slices & Walnuts (Garnish): For visual appeal and added texture.

Ingredients

• 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)

Step-by-Step Instructions

1. Preheat & Prepare Pans
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugar
   In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes).

4. Add Eggs & Flavoring
   Beat in eggs one at a time, then stir in vanilla extract.

5. Incorporate Bananas & Sour Cream
   Mix in mashed bananas and sour cream until the batter is smooth and creamy.

6. Add Dry to Wet & Fold in Add-ins
   Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in chopped walnuts and white chocolate chips.

7. Bake the Cakes
   Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

8. Cool Completely
   Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. Assemble with Custard
   Place one cake layer on a serving plate. Spread with 1 cup of custard. Top with second layer and spread remaining custard over the top.

10. Garnish & Chill
    Decorate with banana slices and walnuts. Chill for at least 1 hour before serving for cleaner slices.

Pro Tips

• Use overripe bananas for maximum flavor and moisture.

• Toast your walnuts before adding for a deeper nutty aroma.

• For clean slicing, chill the cake for 1–2 hours before serving.

• Use homemade custard for a richer, eggier flavor—or store-bought for convenience.

• If using fresh banana slices on top, brush with lemon juice to prevent browning.

Ingredient Swaps or Variations

• Chocolate Chips: Swap white chocolate for dark or milk chocolate.

• Nuts: Try pecans or almonds if you prefer.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Vegan Version: Use dairy-free butter, egg replacer, and plant-based custard.

• Mini Cakes: Bake in cupcake tins for individual servings.

Serving Suggestions

• Serve with a drizzle of caramel sauce for extra indulgence.

• Add a scoop of vanilla bean ice cream for a dessert plate.

• Pair with hot coffee or cold milk for a nostalgic combo.

• Use as a birthday or brunch cake—it’s festive yet comforting.

Make Ahead + Storage Tips

• Make Ahead: Bake cake layers a day in advance and refrigerate.

• Storage: Store the assembled cake in the refrigerator for up to 3 days.

• Freezing: Freeze cake layers (unfrosted) for up to 2 months. Wrap well in plastic wrap and foil.

• Reheating: Serve chilled or let stand at room temp 20 minutes before slicing.

Frequently Asked Questions (FAQ)

Can I use boxed custard mix?
Yes! Instant or cooked boxed custard both work well—just let it cool completely before using.

Can I make this in a 9×13 pan instead?
Absolutely. Adjust baking time to about 40–45 minutes and skip the layering.

How do I stop the bananas on top from browning?
Lightly coat the slices with lemon juice right after cutting.

Can I skip the nuts?
Yes. The cake will still be deliciously moist without them.

What’s the best way to mash bananas?
Use a fork or potato masher for a slightly chunky texture, or blend for a smoother batter.

Notes

• Use room temperature ingredients for smoother mixing.

• Don’t overmix once the flour is added—keep the cake tender.

• Garnish just before serving if using fresh banana slices.

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