Banana Walnut Cream Cake – Moist Layered Dessert Treat

Searching for the best homemade banana cake recipe that’s moist, easy to bake, and packed with nutty goodness? You’ve found it.

This Heavenly Banana Walnut Cream Cake is not just a dessert—it’s a show-stopping centerpiece layered with velvety custard, sweet banana flavor, and crunchy walnuts. Whether you’re looking for a banana birthday cake, an easy banana nut cake with cream, or a dessert for a special celebration, this cake delivers in every bite.

With a soft banana sponge, rich cream filling, and gourmet presentation, this cake is a guaranteed crowd-pleaser.

Why You’ll Love This Banana Walnut Cream Cake

• Super moist texture thanks to ripe bananas and sour cream
• Beginner-friendly banana cake recipe
• Loaded with toasted walnuts for a satisfying crunch
• Filled with silky custard – no buttercream needed!
• White chocolate chips add extra decadence
• Gorgeous garnish with fresh bananas and whole walnuts
• Perfect for holidays, birthdays, potlucks, and Sunday desserts

Ingredients for Banana Walnut Cream Cake

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)

Ingredient Substitutions & Notes:

• Use Greek yogurt instead of sour cream for a lighter option.
• Try gluten-free flour for a celiac-friendly version.
• Add a pinch of cinnamon or nutmeg for warm banana bread vibes.
• Vegan? Substitute flax eggs and use dairy-free custard.

How to Make Banana Walnut Cream Cake (Step-by-Step)

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch cake pans or line with parchment paper.

Step 2: Dry Ingredients

In a mixing bowl, whisk together:

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Set aside.

Step 3: Cream Butter & Sugar

In a separate large bowl, use a hand mixer to beat:

• 1/2 cup softened butter
• 1 cup sugar
  Until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs & Vanilla

Beat in:

• 2 eggs (one at a time)
• 1 teaspoon vanilla extract

Mix until smooth.

Step 5: Add Bananas & Sour Cream

Fold in:

• 3 mashed bananas
• 1/2 cup sour cream

Mix just until combined.

Step 6: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix!

Step 7: Fold in Walnuts and White Chocolate

Gently stir in:

• 1/2 cup chopped walnuts
• 1/2 cup white chocolate chips

Step 8: Bake

Divide batter between the pans and bake for 30–35 minutes or until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to a wire rack.

Step 9: Assemble the Cake

Once cakes are fully cooled:

• Spread 1 cup custard over the bottom layer.
• Place the second layer on top.
• Spread remaining custard over the top.

Step 10: Garnish

Top with:

• Sliced banana
• Whole or halved walnuts

Refrigerate for 30–60 minutes before serving.

Pro Tips to Make the Best Banana Walnut Cream Cake

• Use extra-ripe bananas (with brown spots!) for max flavor.
• Toast the walnuts in a dry skillet before mixing in for a deeper, nuttier taste.
• Add a layer of banana cream pudding or mascarpone for a twist.
• For more sweetness, drizzle honey or caramel sauce over the top.

Best Ways to Serve Banana Walnut Cream Cake

• Pair with vanilla ice cream or whipped cream
• Serve with a hot cup of coffee or chai tea
• Top with caramel drizzle or chocolate shavings
• Serve chilled or slightly warm

Nutritional Information (Per Serving)

Nutrient	Amount (Approx.)
Calories	500 kcal
Carbohydrates	65g
Sugar	38g
Fat	25g
Protein	6g
Sodium	200mg

Health Tip: To lighten it up, reduce the sugar or use low-fat custard.

Storage & Make-Ahead Tips for Banana Walnut Cream Cake

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze individual slices tightly wrapped for up to 3 months.
• Make-Ahead: Bake the layers a day before, wrap tightly, and frost the next day.

FAQs for Banana Walnut Cream Cake

Can I freeze banana walnut cream cake?
Yes. Wrap slices in plastic wrap and foil. Freeze up to 3 months.

Can I use banana pudding instead of custard?
Absolutely! Banana pudding makes a fantastic, flavorful filling.

Why is my banana cake too dense?
Usually caused by overmixing or using under-ripe bananas. Always mix just until combined.

Is this recipe gluten-free?
It can be! Just substitute with gluten-free all-purpose flour 1:1.

Can I make this without nuts?
Yes. Simply omit the walnuts or replace with sunflower seeds for crunch.

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Conclusion

There you have it—the best banana walnut cream cake recipe you’ll ever need. With a dreamy combo of ripe bananas, crunchy walnuts, and creamy custard, this cake is as indulgent as it is easy to make.

Save this recipe, give it a try, and share your results!
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