Heavenly Banana Walnut Cream Cake

Introduction

Heavenly Banana Walnut Cream Cake is a delightful dessert that combines the rich flavors of ripe bananas, crunchy walnuts, and luscious white chocolate chips. This cake offers a moist and flavorful experience with a creamy custard filling and topping that elevates it to heavenly heights. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to impress family and friends alike.

Detailed Ingredients with measures

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 (for filling and topping)

1 banana, sliced (for garnish)

1/4 cup whole or halved walnuts (for garnish)

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cooking Time: 35 minutes

Total Time: 55 minutes

Yield: 8 servings

To make this delectable cake, start by preheating your oven to 350°F (175°C) and greasing and flouring two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, and salt, setting it aside for later use.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract. Mix in the sour cream and mashed bananas until everything is well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped walnuts and white chocolate chips. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Once cooled, spread half of the creamy custard over the top of one layer, place the second layer on top, and spread the remaining custard over the entire cake.

Garnish with banana slices and whole or halved walnuts before serving. You can enjoy this cake immediately or refrigerate it until you’re ready to share this heavenly treat with others.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy.

Step 4: Incorporate Eggs and Vanilla

Beat in 2 large eggs, one at a time, into the creamed mixture. Then stir in 1 teaspoon of vanilla extract until well combined.

Step 5: Add Wet Ingredients

Mix in 1/2 cup of sour cream and 3 mashed ripe bananas until the mixture is smooth and all ingredients are well incorporated.

Step 6: Combine Dry and Wet Ingredients

Gradually add the reserved dry ingredients to the wet mixture, mixing just until everything is combined. Do not overmix.

Step 7: Fold in Add-Ins

Gently fold in 1/2 cup of chopped walnuts and 1/2 cup of white chocolate chips until evenly distributed throughout the batter.

Step 8: Divide and Bake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cakes

After baking, let the cakes cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.

Step 10: Assemble the Cake

Once the cakes have cooled, spread half of the 2 cups of creamy custard over the top of one layer. Place the second layer on top and spread the remaining custard over the top.

Step 11: Garnish and Serve

Garnish the cake with sliced banana and either whole or halved walnuts. Serve immediately, or refrigerate until you’re ready to serve.

Notes

Note 1: Storage Suggestions

The cake can be kept in the refrigerator for up to 3 days. Make sure to cover it to maintain freshness.

Note 2: Ripeness of Bananas

Using very ripe bananas will provide the best flavor and moisture. Look for bananas with brown spots for optimal sweetness.

Note 3: Walnut Variations

If desired, you can substitute walnuts with pecans or omit nuts altogether for a nut-free version.

Note 4: Serving Suggestions

This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Note 5: Dietary Considerations

For a gluten-free version, consider substituting all-purpose flour with a gluten-free flour blend. Adjust cooking time as needed.

Cook techniques

Measuring Ingredients

Ensure precise measurement of flour, sugar, and other ingredients using standardized measuring cups and spoons for consistent results.

Creaming Butter and Sugar

Beat softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake texture.

Whisking Dry Ingredients

Whisk together flour, baking soda, and salt to evenly distribute the leavening agent and ensure a uniform batter.

Folding Techniques

Gently fold in chopped walnuts and white chocolate chips to preserve air bubbles in the batter, which contributes to a lighter cake.

Layering the Cake

Evenly spread creamy custard between layers and over the top of the cake to add moisture and flavor, creating a beautiful presentation.

Cooling the Cake

Allow the cakes to cool in the pans for a short period before transferring them to a wire rack, ensuring they maintain their shape and texture.

FAQ

Can I substitute sour cream in the recipe?

Yes, you can use plain yogurt or buttermilk as a substitute for sour cream to achieve a similar moisture level.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I use frozen bananas?

Yes, frozen bananas can be used in the recipe; just make sure to thaw and mash them before adding them to the batter.

How should I store the leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and assemble them just before serving for optimal freshness.

Conclusion

This Heavenly Banana Walnut Cream Cake is a delightful dessert that combines the rich flavors of ripe bananas, creamy custard, and crunchy walnuts, creating a truly indulgent experience. Perfect for celebrations or as a sweet treat, it promises to impress both friends and family. With every bite, you’ll savor the moist texture and harmonious blend of ingredients, making it a memorable addition to any dessert table.

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