1 cup chopped walnuts
2 cups vanilla custard (for filling and drizzle)
2 bananas, sliced (for topping)
1/2 cup walnuts (for topping)
Instructions
Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt to ensure even mixing.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This step is key for a tender cake texture.
Incorporate the eggs: Add the eggs one at a time, beating well after each addition to fully combine.
Add sour cream and vanilla: Mix in the sour cream and vanilla extract to enhance the flavor and moisture.
Mix in the bananas: Fold in the mashed bananas until thoroughly incorporated, adding natural sweetness and moisture to the batter.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light.
Add walnuts: Gently fold in the chopped walnuts for a delightful crunch in every bite.
Bake the cakes: Evenly divide the batter between the two prepared pans. Smooth the tops and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and prepare for assembly: Let the cakes cool completely in their pans. Once cool, remove them and level the tops if needed.
Assemble the cake: Place one cake layer on a serving plate and generously spread vanilla custard over it. Add the second cake layer on top and drizzle the remaining custard over the top.
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