Ingredients
– 3 cups all-purpose flour
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1/2 cup sour cream
– 2 teaspoons vanilla extract
– 6 ripe bananas, mashed
– 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 your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract.
Stir in the mashed bananas until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts.
Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans, then remove and level the tops if necessary.
Place one cake layer on a serving plate, spread a generous layer of vanilla custard on top, then add the second cake layer.
Drizzle the remaining vanilla custard over the top of the cake.
Top with banana slices and additional walnuts before serving.
Enjoy!
