Soft Banana Cake with Custard and Walnuts
A moist and fluffy banana cake topped with creamy custard and crunchy walnuts, perfect for any occasion.
Ingredients
Cake Ingredients
- 3 pieces ripe bananas The riper the bananas, the sweeter the cake.
- 1/2 cup unsalted butter, softened Can be substituted with vegetable oil or dairy-free butter.
- 1 cup sugar
- 2 large eggs For vegan options, replace with flax eggs.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk For a vegan version, use plant-based milk.
- 1 cup creamy custard Consider a plant-based custard for a vegan option.
- 1/2 cup walnuts, chopped Toast before adding for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan to prevent sticking.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add mashed bananas and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack and spread custard on top.
- Sprinkle the chopped walnuts over the custard before serving.
Notes
Serve at room temperature for the best flavor. You can freeze the cake without the custard.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 18g
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