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.
