Heavenly Banana Walnut Cream Cake

Why You’ll Love This Recipe

I love how beautifully the flavors come together in this cake. The ripe bananas bring natural sweetness and moisture, while the walnuts add a satisfying crunch. The white chocolate chips melt slightly into the batter, adding creamy pockets of sweetness. And then there’s the creamy custard, which ties it all together like a dreamy banana pudding meets a classic layer cake. It’s a dessert that feels both nostalgic and elevated.

Ingredients

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

Cake Base:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

• 3 ripe bananas, mashed

• ½ cup chopped walnuts

• ½ cup white chocolate chips

Creamy Layer and Garnish:

• 2 cups creamy custard

• 1 banana, sliced

• ¼ cup whole or halved walnuts

Directions

1. I start by preheating the oven to 350°F (175°C). I grease and flour two 8-inch round cake pans so the layers release easily after baking.

2. In a medium bowl, I whisk together the flour, baking soda, and salt, then set that aside.

3. In a large bowl, I cream together the butter and sugar until light and fluffy. It takes about 2–3 minutes with an electric mixer.

4. I beat in the eggs one at a time, then stir in the vanilla extract.

5. Next, I mix in the sour cream and mashed bananas until everything is smooth and well blended.

6. I gradually add the dry ingredients to the wet mixture, mixing just until no dry streaks remain—being careful not to overmix.

7. I gently fold in the chopped walnuts and white chocolate chips.

8. I divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

10. Once the cakes are cool, I spread half of the custard on top of one layer.

11. I carefully place the second layer on top and cover it evenly with the remaining custard.

12. To finish, I garnish the top with banana slices and walnuts. I serve it right away or refrigerate until I’m ready.

Servings and timing

This recipe makes one double-layer cake, which serves 12 generous slices. The total time is about 1 hour: 25 minutes of prep, 35 minutes of baking, and cooling time depending on room temperature.

Variations

• I swap the white chocolate chips for dark chocolate when I want a more intense flavor.

• For added spice, I mix a bit of cinnamon or nutmeg into the batter.

• I’ve made this with vanilla pudding instead of custard in a pinch—it still works beautifully.

• A drizzle of caramel over the top adds a sweet finish.

• To make it more decadent, I sometimes add a thin layer of whipped cream on top of the custard before stacking the second layer.

Storage/Reheating

I store the cake in the fridge in an airtight container for up to 3 days. Since it contains fresh bananas and custard, refrigeration is a must. Before serving leftovers, I let it sit at room temperature for about 20 minutes to soften slightly. I don’t recommend freezing this cake because the custard and banana topping won’t hold up well after thawing.

FAQs

Can I make this cake in advance?

Yes. I bake the cake layers a day ahead, wrap them tightly, and store them at room temperature. I assemble the cake with custard and toppings the day I plan to serve it.

Can I use store-bought custard?

Absolutely. I’ve used store-bought custard many times for convenience. Just make sure it’s thick enough to hold between the layers.

What’s the best way to keep the bananas from browning?

I slice and add the bananas just before serving. A light brushing of lemon juice also helps slow down browning.

Can I make this without nuts?

Yes. I simply leave out the walnuts, and the cake still turns out moist and flavorful.

Can I use Greek yogurt instead of sour cream?

Yes. I’ve used plain Greek yogurt as a substitute, and it works well to keep the cake moist and tender.

Conclusion

This Heavenly Banana Walnut Cream Cake is a show-stopper dessert that never fails to impress. I love how every bite is packed with banana flavor, creamy richness, and nutty crunch. Whether it’s for a celebration or just because I want something delicious, this cake always hits the sweet spot.