Description
This moist, double-layer banana walnut cake is filled with creamy custard, white chocolate chips, and fresh bananas—a rich and nutty dessert that’s truly unforgettable.
Ingredients
→ 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 & Garnish:
2 cups creamy custard
1 banana, sliced
¼ cup whole or halved walnuts
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Blend in sour cream and mashed bananas until smooth.
Gradually add dry ingredients to the wet, mixing until just combined.
Gently fold in walnuts and white chocolate chips.
Divide batter evenly between the pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread half the custard over one cake layer.
Place the second cake layer on top and cover with remaining custard.
Garnish with banana slices and walnuts.
Serve immediately or refrigerate until ready to serve.
Notes
Make sure cakes are fully cooled before assembling to prevent melting the custard.
You can use homemade or store-bought vanilla custard.
For added texture, lightly toast the walnuts before folding them in.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
