Can I freeze banana walnut cream cake?

Yes, you can freeze banana walnut cream cake. Wrap individual slices in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

What can I substitute for sour cream in this cake?

You can substitute plain Greek yogurt or buttermilk for sour cream. Both options maintain the moisture and tanginess of the cake.

Can I make this cake without nuts?

Yes, you can omit the walnuts for a nut-free version of the cake, or replace them with seeds like sunflower or pumpkin for added texture.

Why is my banana cake dense and heavy?

A dense banana cake is often the result of overmixing or using underripe bananas. Use soft, speckled bananas and mix the batter gently just until combined.

Is this banana walnut cream cake gluten-free?

The standard recipe is not gluten-free, but you can substitute a 1:1 gluten-free baking flour to make it suitable for gluten-free diets.

Can I make the cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them tightly wrapped. Assemble and frost the cake on the day you plan to serve it.

Banana Walnut Cream Cake – Moist Layered Dessert Treat

Author: Clara Bennett
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Description

This moist and fluffy Banana Walnut Cream Cake is layered with creamy custard, filled with sweet banana flavor and crunchy walnuts—perfect for holidays, birthdays, or any indulgent occasion.

Ingredients

Scale

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)

Instructions

Preheat your 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 the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Stir in the mashed bananas and sour cream until combined.
Gradually mix in the dry ingredients until just combined.
Fold in chopped walnuts and white chocolate chips.
Divide the batter evenly between the two prepared pans.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Let cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Spread 1 cup of custard on the bottom cake layer.
Place the second layer on top and spread remaining custard over the top.
Garnish with banana slices and whole or halved walnuts.
Chill in the refrigerator for at least 30 minutes before serving.

Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch

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9-inch springform pan

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Notes

Use very ripe bananas for best flavor and moisture.
Toasting the walnuts before adding them enhances their flavor.
Letting the cake chill improves the structure and taste.
Use gluten-free flour for a gluten-free version.
Substitute Greek yogurt for sour cream if preferred.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 38g
Sodium: 200mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg

Keywords: Banana Walnut Cream Cake, moist banana cake, easy banana dessert, homemade banana walnut cake, banana cake with custard, layered banana cake

Find it online: https://fenrecipes.com/banana-walnut-cream-cake-moist-dessert-treat/