Banana Walnut Fudge Cream Cake
A decadent dessert combining ripe bananas and crunchy walnuts enveloped in luscious fudge cream. Perfect for family gatherings or a sweet treat with coffee.
Servings: 8 servings
Calories: 400kcal
Ingredients
Cake Ingredients
- 2 pieces ripe bananas, mashed Creates a sweet, creamy base
- 1/2 cup chopped walnuts For a satisfying crunch
- 1/2 cup unsalted butter, softened Lends moisture and richness
- 1 cup granulated sugar To sweeten the cake
- 2 large eggs Adds structure and lightness
- 1 teaspoon vanilla extract Uplifts the flavors
- 1 1/2 cups all-purpose flour Forms the cake's foundation
- 1 teaspoon baking soda For the perfect rise
- 1/2 teaspoon salt Balances the sweetness
- 1/2 cup sour cream Ensures moistness
Fudge Cream Ingredients
- 1 cup heavy cream Creates the fudge layer
- 1 cup semi-sweet chocolate chips Intensifies the chocolate flavor
- 1/2 cup powdered sugar For the fudge cream sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9x9-inch baking pan.
- Cream together the butter and sugar until light and fluffy, then add eggs one at a time, beating well after each addition.
- Stir in the mashed bananas and vanilla extract.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add these to the wet mixture, alternating with the sour cream.
- Fold in the chopped walnuts.
- Pour the batter into the prepared pan and level out evenly.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Fudge Cream Preparation
- In a saucepan, heat the heavy cream until it just begins to boil.
- Remove from heat and stir in the chocolate chips until melted, then whisk in powdered sugar and vanilla extract.
- Allow the fudge cream to cool slightly before spreading over the cooled cake.
Assembly
- Spread the fudge cream over the cooled cake and sprinkle with additional chopped walnuts.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Don't overmix the batter; stir just until you don't see dry ingredients. This cake can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.