Description
Indulgent “vanilla banana walnut cake” promises a delightful journey through rich, comforting flavors that dance on your palate. Moist layers blend sweet bananas, crunchy walnuts, and smooth vanilla, inviting you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (240 milliliters) mashed bananas
- 2 eggs
- 1/2 cup (120 milliliters) unsalted butter, softened
- 3/4 cup (180 milliliters) sugar
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (60 grams) chopped walnuts
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Flavor and Seasoning:
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F and coat a 9-inch round cake pan with a thin layer of butter or non-stick spray.
- Combine all dry ingredients in a mixing bowl, creating a uniform flour blend with a whisk to eliminate potential lumps.
- Using an electric mixer, blend butter and sugar until the mixture becomes airy and pale, creating a smooth foundation for the cake.
- Incorporate eggs one at a time, then gently fold in sour cream, vanilla extract, and mashed bananas, ensuring each ingredient is thoroughly integrated.
- Gradually introduce the dry ingredient mixture to the wet ingredients, stirring until just combined to maintain a tender cake texture.
- Delicately fold chopped walnuts into the batter, distributing them evenly throughout the mixture.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Place in the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ripening bananas quickly by placing them in a paper bag with an apple or tomato can speed up the process for this recipe.
- Toasting walnuts before adding them to the batter enhances their nutty flavor and adds a delightful crunch to the cake.
- Swapping sour cream with Greek yogurt works perfectly for a lighter version, maintaining the cake’s moisture and tender texture.
- For a gluten-free adaptation, replace all-purpose flour with a 1:1 gluten-free baking flour blend to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 55 mg