Description
This moist and flavorful Heavenly Banana Walnut Cream Cake is packed with ripe bananas, crunchy walnuts, and creamy sour cream, making it the perfect dessert for banana lovers. With a light, fluffy texture and a rich, nutty flavor, it’s sure to become a family favorite!
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup chopped walnuts
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a small bowl, mash the bananas and stir in the chopped walnuts. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the sour cream, mixing until just combined.
- Gently fold in the banana and walnut mixture.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Notes
- For added flavor, you can drizzle a simple glaze or frosting on top of the cooled cake.
- If you prefer, you can substitute the walnuts with pecans or omit the nuts for a nut-free version.
- This cake keeps well in the refrigerator for 2-3 days, and can be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes