Heavenly Banana Walnut Cream Cake

This Heavenly Banana Walnut Cream Cake is my go-to treat when I want something ultra moist and comforting yet just unique enough to impress. Lush custard and ripe bananas blend with the rich crunch of walnuts and white chocolate chips for a crowd-pleasing dessert that feels both homey and celebratory.

I first baked this cake as a surprise for my mom’s birthday and now she asks for it every single year. The smell alone always brings everyone into the kitchen before it is even frosted.

Ingredients

• All purpose flour: gives the cake its structure and softness Always scoop and level for accurate measuring
• Baking soda: makes the cake tender and helps it rise reliably Freshness matters so double check the date
• Salt: sharpens the sweet flavors and balances everything out Use sea salt if you have it
• Unsalted butter: brings a buttery richness Softening it first makes for easy creaming
• Granulated sugar: ensures the cake is sweet and bakes up moist Choose pure cane sugar for clean flavor
• Eggs: bind the batter and give the cake a fluffy crumb Large eggs at room temperature work best
• Vanilla extract: adds warm aromatic depth Use pure vanilla instead of imitation for the best taste
• Sour cream: makes the cake incredibly moist and adds a slight tang Feel free to use full fat Greek yogurt as a substitute
• Ripe bananas: lend both natural sweetness and banana flavor The riper the better with lots of speckles
• Chopped walnuts: add a toasty crunch and earthy contrast to the sweet batter Buy whole ones and chop them yourself for maximum freshness
• White chocolate chips: give little creamy pockets in every bite Look for chips with cocoa butter for meltier results
• Creamy custard: is used between and on top of the layers Make your own or use a high quality store bought version
• Banana slices for garnish: keep the cake looking fresh and tempting Slice just before serving so they do not brown
• Whole or halved walnuts on top: add both color and crunch Lightly toast for extra flavor

Instructions

Prepare the Cake Pans:

Grease two 8 inch round pans thoroughly with butter or spray then dust lightly with flour to prevent sticking This makes unmolding much easier later on

Mix Dry Ingredients:

In a medium bowl whisk the all purpose flour baking soda and salt together for at least 1 minute Whisking ensures your leavening is evenly distributed so you get perfect layers

Cream the Butter and Sugar:

In a large mixing bowl combine softened butter and granulated sugar Use a handheld mixer or sturdy whisk to beat until pale and fluffy This step traps air for a lighter cake

Add Eggs and Vanilla:

Beat eggs in one at a time pausing after each to fully incorporate Then mix in vanilla extract until everything looks smooth

Add Sour Cream and Bananas:

Fold in the sour cream and mashed ripe bananas Gently stir until just combined The batter should be smooth with little banana bits visible

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to your wet batter Stir with a spatula in three stages scraping the sides and mixing only until you see no more flour overmixing will make the cake dense

Fold in Walnuts and White Chocolate:

Gently fold in the chopped walnuts and white chocolate chips with a few careful strokes so the batter does not deflate

Divide and Bake:

Pour the batter evenly into both prepared pans Use a kitchen scale for exactness if you want perfect layers Bake on the middle rack for 30 to 35 minutes Test by inserting a toothpick in the center and look for no wet batter sticking just a few moist crumbs

Cool the Cakes:

Let the cakes cool in their pans for 10 minutes to set the crumb Then run a knife around the edge and flip onto a wire rack to finish cooling completely

Assemble with Custard:

Once cool place one cake layer on your serving platter and spread half the creamy custard right to the edges Place the second layer on top and coat with the remaining custard Smooth the sides for a rustic finish

Garnish and Serve:

Decorate the top with fresh banana slices and scatter whole or halved walnuts Serve right away for the freshest look or refrigerate if needed

I am always amazed at how the tangy custard filling elevates the simple banana cake into a truly memorable centerpiece. My kids like to help place the walnut halves on top and sneak banana slices before serving.

Storage Tips

Wrap any leftovers tightly in plastic and keep in the fridge for up to four days. If you want to make it ahead freeze the layers unfrosted for up to one month. Let thaw overnight in the fridge and frost with custard right before serving for best texture and flavor.

Ingredient Substitutions

If you do not have sour cream you can use full fat plain Greek yogurt for a similar moist crumb. Pecans work in a pinch if walnuts are not available and dark chocolate chips will give a bittersweet contrast if you prefer.

Serving Suggestions

Serve chilled or at room temperature depending on your preference. I sometimes add a dusting of cinnamon or a drizzle of honey on top to play up the warm banana flavors. For special occasions a few chocolate shavings scattered over the walnuts look gorgeous and taste amazing.

Cultural and Historical Notes

Banana cakes first became popular in the early 1900s as bananas became widely accessible. The pairing with walnuts echoes classic American southern baking and the custard nods to the old fashioned banana puddings my grandma loved. Every bite feels like a family celebration to me.

Seasonal Adaptations

Use fresh local bananas in peak season for the richest flavor Swap in toasted pecans if that is what is available during autumn Top with summer berries in place of bananas for a bright finish

Success Stories

A friend made this for her baby shower and over half the guests asked for the recipe. It is also my family’s Christmas morning cake because it feels extra special but is not too heavy for breakfast with coffee.

Freezer Meal Conversion

You can bake the layers ahead and freeze for up to one month. Just thaw overnight in the fridge and add the custard and garnishes just before serving. This makes it easy to be ready for any spontaneous celebration.

Enjoy baking this cake and watching it disappear slice by slice at your next celebration. Its nostalgic flavors and luxurious custard make it feel truly special every time.

Recipe FAQs

→ Can I use frozen bananas?

Yes, thaw and drain any excess liquid from frozen bananas before mashing for best texture.

→ How should I store the cake?

Store covered in the refrigerator for up to three days to keep the custard and bananas fresh.

→ Can I substitute the walnuts?

Pecans or hazelnuts can be used in place of walnuts for a different nutty flavor and crunch.

→ What type of custard works best?

Vanilla custard is recommended, but homemade or store-bought options both work well for filling and topping.

→ Is it possible to make this cake ahead?

Yes. Bake and cool the cake layers in advance, then add custard and garnish just before serving for freshness.