Banana Walnut Cream Cake

This cake is soft, nutty, and loaded with banana flavor. Topped with fluffy cream and crunchy walnuts—it’s pure comfort in every bite.

I baked it on a slow afternoon, and it tasted like something grandma used to make. The bananas keep it super moist, and the walnuts add just the right crunch. That cream topping? Light, sweet, and perfect.

It’s cozy, simple, and full of flavor. Great for brunch, dessert, or a sweet afternoon snack. One slice feels like a warm hug.

Let’s get baking! This banana walnut cream cake is easy, nostalgic, and always a hit. Grab your ripe bananas—we’re making something special.

Why You’ll Love This Recipe

• Moist, But Not Mushy: This isn’t your average dense banana bread. The balance of sour cream and ripe bananas keeps the crumb ultra-soft without feeling heavy.
• Layers of Texture: Chopped walnuts bring a natural crunch that breaks up the smooth custard and soft cake layers. Meanwhile, white chocolate chips melt into sweet little pockets throughout the base.
• Make-Ahead Friendly: The cake needs time to cool before you spread on the custard layer—which means you can (and should) make it ahead. It tastes even better after a few hours in the fridge as the flavors meld.
• Versatile & Crowd-Pleasing: It’s fancy enough for birthdays or holidays but comforting enough for weekend baking. You can also dress it up or down depending on how it’s served (more on that later).
• No Fancy Equipment: You don’t need a cake turntable, piping bags, or special pans. A basic 9×13″ pan, two mixing bowls, and a hand mixer are all you really need.

What You Need to Know Before You Start

Time Commitment:

This is not a whip-it-up-and-eat-it-immediately kind of recipe. It rewards patience. The cake needs to cool fully before you add the cream layer, and then it needs to chill again so everything sets up properly.

• Prep Time: 25 minutes
• Bake Time: 45–50 minutes (depending on oven)
• Cooling Time: 1 hour (before topping with custard)
• Chill Time (After Assembling): At least 2 hours in the fridge
• Total Time: Around 3.5–4 hours (mostly hands-off)

Servings:

You’ll get about 12–15 slices from a standard 9×13-inch pan. You can stretch this to 18 for smaller squares at potlucks or parties.

Difficulty Level:

Beginner to intermediate. The cake batter is straightforward. The only challenge is in layering and giving the cake enough time to set—but nothing here requires advanced skills.

Flavor Profile:

Soft banana cake with buttery richness, a mellow vanilla cream top, and earthy walnut crunch. It’s not overly sweet—balanced enough that adults love it, but sweet enough for kids to ask for seconds.

Required Kitchen Tools

Here’s everything you’ll need to prep, bake, and assemble this cake smoothly:

• 9×13-inch Cake Pan – Grease it well or line with parchment for easier lifting.
• Mixing Bowls – One large, one medium. Glass or metal works best for stability.
• Whisk + Spatula – You’ll cream, fold, and stir various elements, so both are helpful.
• Hand Mixer or Stand Mixer – Optional, but creaming butter and sugar by hand is tiring. A mixer ensures even fluffiness.
• Measuring Cups & Spoons – For both wet and dry ingredients.
• Wire Rack – For proper cooling.
• Small Saucepan (optional) – If making custard from scratch.
• Offset Spatula or Spoon – For spreading the custard smoothly on top.

Ingredients for Banana Walnut Cream Cake

Here’s a breakdown of everything you’ll need, plus why it matters. Exact quantities are listed for accuracy.

For the Banana Cake Base:

• 2 cups (250g) all-purpose flour
  → Provides structure. Spoon and level it properly—don’t scoop directly from the bag.
• 1 teaspoon baking soda
  → The only leavener here. It reacts with the bananas and sour cream to create lift.
• ½ teaspoon salt
  → Just enough to balance the sweetness and enhance flavor.
• ½ cup (113g) unsalted butter, softened
  → Brings richness and helps develop a tender crumb.
• 1 cup (200g) granulated sugar
  → Sweetens the batter without overpowering the banana flavor.
• 2 large eggs, at room temperature
  → Helps bind the batter and provides lift.
• 1 teaspoon vanilla extract
  → Adds background warmth that rounds out the banana and nut notes.
• ½ cup (120g) sour cream
  → Keeps the cake moist and tangy. Full-fat is best.
• 3 ripe bananas (about 1¼ cups mashed)
  → The star ingredient. The riper, the better—they should be deeply speckled brown.
• ½ cup (60g) chopped walnuts
  → Toasted for more flavor, if you have time. Adds nutty crunch.
• ½ cup (90g) white chocolate chips
  → Sweet and melty pockets contrast beautifully with the earthy nuts and bananas.

For the Cream Filling and Garnish:

• 2 cups vanilla custard
  → Store-bought works fine, but homemade gives you more control over sweetness and texture. Chill it fully before spreading.
• 1 ripe banana, thinly sliced (for topping)
  → Adds a fresh finish. Slice just before serving to prevent browning.
• ¼ cup chopped walnuts (for garnish)
  → Press lightly into the custard top for visual and textural contrast.

Variations for Banana Walnut Cream Cake

• Use Brown Butter: Swap the softened butter with browned butter (cooled) for a deeper, nutty aroma.
• Add a Swirl: Swirl in a tablespoon or two of Nutella or peanut butter into the batter before baking.
• Coconut Cream Layer: Replace the custard with coconut whipped cream for a dairy-light tropical twist.
• Make it Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking.
• Mini Loaves or Cupcakes: Divide the batter into muffin tins or small loaf pans and reduce the baking time to 18–22 minutes.

How to Make Banana Walnut Cream Cake – Step-by-Step Instructions

1. Preheat and Prepare Your Pan

Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan with butter or nonstick spray. For easier lifting, you can line the pan with parchment paper, leaving overhang on the sides.

2. Whisk Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Set aside. This ensures the baking soda distributes evenly without clumping.

3. Cream the Butter and Sugar

In a large mixing bowl, beat:

• ½ cup softened unsalted butter
• 1 cup granulated sugar

Beat until light and fluffy—about 2–3 minutes with a hand mixer on medium speed. This step is key for a soft, tender crumb.

4. Add Eggs and Vanilla

Crack in the 2 large eggs, one at a time, mixing well after each addition. Then add 1 teaspoon vanilla extract. The batter should look creamy and slightly thick.

5. Mix in Sour Cream and Bananas

Add ½ cup sour cream and mashed bananas (about 1¼ cups). Stir gently until the batter is smooth and fully combined. Don’t overmix—just until it looks unified.

6. Combine Wet and Dry

Slowly add the dry mixture into the wet batter. Mix on low speed or by hand using a spatula. Stop mixing as soon as no streaks of flour remain.

7. Fold in Walnuts and White Chocolate

Using a spatula, gently fold in:

• ½ cup chopped walnuts
• ½ cup white chocolate chips

These should be evenly distributed throughout the batter, but again, don’t overmix.

8. Bake

Pour the batter into the prepared pan. Smooth the top with a spatula. Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

9. Cool Completely

Place the cake on a wire rack and let it cool in the pan for at least 1 hour. The cake must be fully cool before adding the custard layer—otherwise, it will melt.

10. Add the Cream Layer

Once the cake is cool, gently spread 2 cups of cold vanilla custard evenly across the top. Use the back of a spoon or an offset spatula to smooth it out to all edges.

11. Chill and Garnish

Cover the cake and refrigerate for at least 2 hours to allow the custard to set. Just before serving:

• Top with banana slices
• Sprinkle with ¼ cup chopped walnuts

Optional: drizzle with honey or dust with cinnamon for extra flair.

How to Serve Banana Walnut Cream Cake

This cake is best served cold or at room temperature. Here are some serving ideas:

• With Coffee or Tea: A slice pairs beautifully with a strong cup of coffee or spiced chai.
• For Brunch or Dessert: It fits equally well on a brunch buffet or as a light finish to a hearty dinner.
• Add a Dollop: Serve with whipped cream, vanilla yogurt, or a spoonful of crème fraîche for contrast.
• For Kids: Cut into bars and serve without the nut topping to make it school-lunch friendly.

Storing Banana Walnut Cream Cake

• Refrigerator: Store covered in the fridge for up to 4 days. The custard topping stays firm and the cake remains moist.
• Freezing (Without Custard): You can bake and freeze the cake base (unfrosted) for up to 2 months. Thaw overnight in the fridge before topping with fresh custard and serving.
• Avoid Freezing Fully Assembled Cake: The custard texture will change after freezing—best added fresh after thawing.

Tips and Tricks for Success

• Use Overripe Bananas: Look for bananas with deep brown spots. The riper they are, the sweeter and more flavorful your cake will be.
• Toast the Walnuts: Toasting walnuts in a dry skillet for 3–4 minutes enhances their nutty flavor and reduces bitterness.
• Room Temperature Ingredients: Bring eggs, butter, and sour cream to room temperature before mixing. This helps everything blend evenly.
• Cool Before Topping: Don’t rush the cooling process. If the cake is even slightly warm, the custard may melt or slide off.
• Banana Slices Last Minute: Add banana slices just before serving to avoid browning. A splash of lemon juice can help preserve color, too.

Nutrition (Per Slice, based on 15 servings)

Nutrient	Amount per Serving
Calories	325
Total Fat	17g
Saturated Fat	7g
Cholesterol	60mg
Sodium	170mg
Total Carbohydrates	39g
Dietary Fiber	2g
Sugars	21g
Protein	5g
Vitamin D	6% DV
Calcium	8% DV
Iron	6% DV
Potassium	9% DV

Values are estimates and may vary based on specific ingredients used.

Banana Walnut Cream Cake FAQs

Can I make this without the custard topping?
Yes. You can serve it as a classic banana walnut snack cake or top it with cream cheese frosting instead.

How do I keep banana slices from turning brown?
Brush them lightly with lemon juice or add them right before serving.

Can I make this into a layer cake?
Yes—bake the batter in two 8-inch round pans, adjust bake time to 30–35 minutes, and sandwich custard in between layers.

Can I use frozen bananas?
Yes, but thaw them completely and drain excess liquid before mashing.

Conclusion

This Banana Walnut Cream Cake is proof that simple ingredients—ripe bananas, soft cream, a few nuts—can come together to create something that feels both familiar and special. It’s a dessert that doesn’t need fancy frosting or decorations to shine. The balance of textures and mellow sweetness makes it feel homemade in the best way—comforting, humble, and satisfying.

Whether you’re making it for a weekend family treat or a relaxed gathering with friends, this cake delivers every time. And with its make-ahead ease and no-fuss layering, it fits into even the busiest baking schedules.