Banana Walnut Vanilla Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup unsalted butter, at room temperature
02 -
3 cups plain flour
03 -
4 eggs, large
04 -
2 teaspoons baking soda
05 -
1 cup chopped walnuts
06 -
6 ripe bananas, mashed up
07 -
2 teaspoons vanilla extract
08 -
1/2 cup sour cream
09 -
1/2 teaspoon table salt
10 -
2 cups white sugar
→ Filling and Topping
11 -
1/2 cup chopped walnuts
12 -
2 bananas, cut into slices
13 -
2 cups of vanilla-flavored custard
# Instructions:
01 -
Set your oven to 350°F (175°C) and coat two 9-inch round pans with grease.
02 -
Stir together the salt, flour, and baking soda in a medium bowl.
03 -
Use a large mixing bowl to cream the butter with the sugar until it looks fluffy and pale.
04 -
Crack in one egg at a time, mixing thoroughly before you add the next.
05 -
Blend in both the sour cream and vanilla extract until smooth.
06 -
Work the mashed bananas into the wet mix until it’s well blended.
07 -
Slowly mix the dry bowl into the wet ingredients until everything just gets together—don’t overdo it.
08 -
Gently fold the walnuts into your batter to keep it fluffy.
09 -
Pour equal amounts of batter into your pans and bake for 35-40 minutes or until a tester comes out clean.
10 -
Let the cakes cool completely. Then stack them with custard in between, topped with banana slices and walnut bits.
# Notes:
01 -
It’s easier to mix when the ingredients are at room temp.
02 -
Spotty bananas give you the sweetest taste.
03 -
Don’t overmix the batter—it’ll make the texture heavy.