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
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Incredibly Moist: Thanks to ripe bananas and sour cream.
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Bakery-Style Look: Layered custard gives it that wow factor.
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No Fancy Equipment Needed: Simple mixing, baking, and assembling.
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Crunchy + Creamy: Perfect contrast of textures with walnuts and custard.
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Sweet Surprise: White chocolate chips add a touch of decadence.
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Great Make-Ahead Dessert: Stays moist and flavorful for days.
Ingredient Breakdown
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All-Purpose Flour: The structure for your tender cake layers.
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Baking Soda & Salt: Leavening and balance of sweetness.
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Unsalted Butter: Adds rich flavor and a soft crumb.
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Granulated Sugar: Sweetens and helps cream the butter to airy perfection.
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Eggs: Provide stability and richness.
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Vanilla Extract: Enhances the banana and custard flavors.
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Sour Cream: Moistens the batter and balances sweetness.
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Ripe Bananas: The star of the show—choose deeply speckled bananas.
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Chopped Walnuts: Add a nutty crunch in every bite.
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White Chocolate Chips: A sweet surprise that complements the banana.
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Creamy Custard: Used as filling and frosting for a soft, creamy finish.
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Banana Slices & Walnuts (Garnish): For visual appeal and added texture.
Pro Tips
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Use overripe bananas for maximum flavor and moisture.
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Toast your walnuts before adding for a deeper nutty aroma.
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For clean slicing, chill the cake for 1–2 hours before serving.
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Use homemade custard for a richer, eggier flavor—or store-bought for convenience.
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If using fresh banana slices on top, brush with lemon juice to prevent browning.
Ingredient Swaps or Variations
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Chocolate Chips: Swap white chocolate for dark or milk chocolate.
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Nuts: Try pecans or almonds if you prefer.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Vegan Version: Use dairy-free butter, egg replacer, and plant-based custard.
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Mini Cakes: Bake in cupcake tins for individual servings.
Serving Suggestions
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Serve with a drizzle of caramel sauce for extra indulgence.
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Add a scoop of vanilla bean ice cream for a dessert plate.
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Pair with hot coffee or cold milk for a nostalgic combo.
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Use as a birthday or brunch cake—it’s festive yet comforting.
Make Ahead + Storage Tips
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Make Ahead: Bake cake layers a day in advance and refrigerate.
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Storage: Store the assembled cake in the refrigerator for up to 3 days.
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Freezing: Freeze cake layers (unfrosted) for up to 2 months. Wrap well in plastic wrap and foil.
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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.
Ingredients
Equipment
Method
- Heat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking soda, and salt. This ensures the leavening is evenly distributed.
- In a large bowl, beat the softened butter and sugar until light, fluffy, and pale — about 3 minutes. This step traps air for a softer cake.
- Beat in the eggs one at a time, then stir in vanilla extract. Make sure everything is well incorporated.
- Mix in mashed bananas and sour cream. The batter should look creamy and slightly thick.
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Use a spatula to fold in chopped walnuts and white chocolate chips for extra flavor and texture.
- Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes rest in the pans for 10 minutes, then transfer to wire racks to cool completely before layering.
- Place one cake layer on a serving plate. Spread with 1 cup custard. Top with the second cake layer and spread remaining custard on top.
- Decorate with banana slices and walnuts. Refrigerate at least 1 hour before serving for neat, firm slices.
Notes
- For the best results, use bananas that are very ripe — the darker the skin, the better.
- If using homemade custard, make sure it is fully cooled before spreading.
- Always allow the cake to chill before slicing for neat layers.
