Banana Walnut Fudge Cream Cake
A delightful dessert that combines the comforting flavors of ripe bananas, crunchy walnuts, and a luscious fudge cream topping, perfect for any occasion.
Servings: 8 servings
Calories: 400kcal
Ingredients
For the cake
- 2 pieces ripe bananas, mashed Soft and sweet, these bananas impart a wonderful moisture and flavor.
- 1/2 cup chopped walnuts Adds a delightful crunch.
- 1/2 cup unsalted butter, softened Ensures a smooth texture.
- 1 cup granulated sugar Contributes to a golden crust.
- 2 large eggs Essential for the perfect structure.
- 1 teaspoon vanilla extract Enhances the overall taste.
- 1 1/2 cups all-purpose flour Base of the cake.
- 1 teaspoon baking soda Helps the cake rise.
- 1/2 teaspoon salt Balances the sweetness.
- 1/2 cup sour cream Adds moisture.
For the fudge cream
- 1 cup heavy cream Yields a smooth, creamy base.
- 1 cup semi-sweet chocolate chips Melts into a rich sauce.
- 1/2 cup powdered sugar Sweetens the fudge cream.
- 1 teaspoon vanilla extract Enhances chocolate flavor.
- 1/2 cup chopped walnuts (for topping) Adds extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
- Fold in the chopped walnuts.
Baking
- Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Fudge Cream
- In a saucepan, heat the heavy cream until it begins to boil. Remove it from heat and stir in the semi-sweet chocolate chips until melted and smooth.
- Whisk in the powdered sugar and vanilla extract until well combined. Let the fudge cream cool slightly.
Assembly
- Spread the fudge cream over the cooled cake and sprinkle with chopped walnuts.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Ensure your bananas are overly ripe for maximum sweetness. For extra flavor, toast the chopped walnuts before adding them to the batter. You can also add a pinch of cinnamon for a warm note. Serve with whipped cream or ice cream for indulgence.