A moist banana–walnut sponge layered and cloaked in a silky white-chocolate cream makes this cake the epitome of understated elegance. Subtly sweet, delicately nutty and crowned with curls of white chocolate, it is as appropriate for a casual afternoon tea as it is for a special celebration.

Why You’ll Love This Recipe

Balanced flavours: ripe bananas and toasted walnuts add depth without overpowering the refined sweetness of white chocolate.
Tender crumb: sour cream in the batter ensures a soft, moist texture that keeps well for days.
Show-stopping presentation: the snowy white-chocolate frosting contrasts beautifully with the golden cake and walnut garnish.
Make-ahead friendly: both the sponges and the frosting can be prepared a day in advance for stress-free assembly.
Customisable: the base recipe accommodates flavour twists—from spices to different nuts—without compromising structure.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake

All-purpose flour
Baking powder
Baking soda
Fine sea salt
Unsalted butter, softened
Granulated sugar
Light brown sugar, packed
Large eggs, room temperature
Very ripe bananas, mashed
Sour cream
Pure vanilla extract
Toasted walnuts, coarsely chopped

For the white-chocolate cream

Good-quality white chocolate, finely chopped
Cold heavy cream
Cream cheese, softened
Icing (confectioners’) sugar, sifted
Vanilla bean paste or extract
Walnut halves and white-chocolate curls for garnish (optional)

directions

Prepare the pans – Grease and flour two 23-cm / 9-inch round cake tins. Line the bases with parchment; preheat the oven to 175 °C / 350 °F.
Sift dry ingredients – Whisk flour, baking powder, baking soda and salt in a medium bowl.
Cream butter and sugars – In a stand mixer fitted with the paddle, beat butter, granulated sugar and brown sugar on medium speed until pale and fluffy (about 4 minutes).
Incorporate eggs – Add eggs one at a time, beating well and scraping down the bowl after each addition. Blend in vanilla.
Add bananas and sour cream – Mix in mashed bananas, followed by sour cream, until just combined (the batter may look slightly curdled).
Combine wet and dry – Fold in the flour mixture in two additions, mixing only until no streaks remain. Gently fold through chopped walnuts.
Bake – Divide batter evenly between prepared tins; smooth tops. Bake 35–40 minutes, or until a skewer inserted at the centre emerges clean. Cool 10 minutes in tins, then turn out onto racks to cool completely.
Make the white-chocolate base – In a heat-proof bowl set over barely simmering water, melt white chocolate with 90 ml / ⅓ cup of the cream, stirring until smooth. Cool to room temperature.
Whip the cream – In a chilled bowl whip the remaining cream to soft peaks; refrigerate.
Blend frosting – In another bowl beat cream cheese until creamy. Add icing sugar and vanilla; beat until smooth. Gradually pour in the cooled white-chocolate mixture. Fold in whipped cream until no streaks remain.
Assemble – Level cake layers if necessary. Place first layer on a stand; spread with one-third of the frosting. Top with second layer and coat top and sides with remaining frosting.
Garnish – Press walnut halves around the base or arrange on top; shower with white-chocolate curls. Chill 30 minutes to set before slicing.

Servings and timing

Yield	Prep	Bake	Cooling	Assembly	Total
12 slices	30 min	40 min	1 hr	15 min	≈ 2 hr 25 min

Variations

Spiced banana: add 1 tsp ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm autumnal note.
Gluten-free: substitute a certified 1:1 gluten-free flour blend and add ½ tsp xanthan gum if not already included.
Dark-chocolate contrast: replace half the white chocolate in the frosting with 70 % dark chocolate for a marbled effect.
Pecan twist: swap walnuts for toasted pecans; their buttery flavour pairs beautifully with banana.
Caramel drizzle: finish the chilled cake with a thin ribbon of salted caramel sauce for extra indulgence.

storage/reheating

Refrigeration: store covered in the refrigerator for up to 4 days. The high fat content keeps the crumb moist.
Freezing: wrap individual slices in cling film and foil; freeze up to 2 months. Thaw in the refrigerator overnight.
Serving temperature: allow chilled cake to stand 30 minutes at room temperature before serving for optimal texture.
Reheating: not generally required; however, a 10-second microwave burst per slice revives the banana aroma without melting the frosting.

FAQs

Can I use frozen bananas?

Yes. Thaw completely, drain excess liquid, then mash and measure as directed.

What type of white chocolate is best?

Choose couverture or baking-grade bars containing cocoa butter, not compound coatings, for smooth melting.

May I bake the batter in one deep tin?

It is possible but extended baking (55–60 minutes) risks dryness; two shallow tins yield a more even crumb.

How do I toast walnuts properly?

Spread nuts on a tray and bake at 170 °C / 340 °F for 8–10 minutes, shaking once; cool before chopping.

Can I make the frosting without cream cheese?

Mascarpone is an acceptable substitute; avoid butter-only bases, which mute the white-chocolate flavour.

Why did my frosting curdle?

Incorporating warm chocolate into cold cream cheese can cause separation. Ensure both components are at room temperature.

Is the cake suitable for fondant covering?

Yes, but apply a thin layer of buttercream first to prevent fondant from absorbing moisture from the frosting.

How do I achieve clean slices?

Wipe a long-bladed knife with hot water between cuts to keep edges neat.

Can I omit the nuts entirely?

Certainly; replace the walnuts with an equal weight of dried banana chips or leave the batter plain.

What is the best storage container?

A tall, airtight cake dome minimises refrigeration odours while protecting decorative garnishes.

Conclusion

This Banana Walnut Cream Cake with White Chocolate offers an elegant merger of familiar comfort and patisserie finesse. Moist banana layers, crunchy walnuts and a cloud-light white-chocolate cream invite repeat helpings while remaining achievable for the home baker. Whether prepared for a family gathering or an afternoon treat, it is a recipe destined to become a perennial favourite.

Banana Walnut Cream Cake with White Chocolate