Description
This Heavenly Banana Walnut Cream Cake is a moist and delicious dessert that combines ripe bananas with a touch of sour cream for an extra soft texture. The walnuts add a delightful crunch, and the vanilla and banana flavors shine through. Perfect for any occasion, this cake will quickly become a family favorite!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup mashed bananas (about 2 ripe bananas)
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture.
- Stir in the mashed bananas and chopped walnuts.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Banana Tip: The riper the bananas, the more flavor they add to the cake. Overripe bananas work best!
- Nut-Free Option: If you prefer a nut-free version, simply omit the walnuts.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Optional Frosting: If you want to make this cake even more indulgent, top it with cream cheese frosting or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour
