Ingredients
Here’s a breakdown of the ingredients needed for this delicious Banana Walnut Cake:

For the Cake Base:

• Flour – 170 g
• Sugar – 2 tbsp
• Salt – a pinch
• Baking powder – 1 tsp
• Butter – 70 g (room temperature)
• Sour cream – 70 g
• Bananas – 400 g (adjust based on the size of your baking dish)
• Walnuts – 60 g (chopped)

For the Filling/Topping:

• Sugar – 100 g (or to taste)
• Egg – 1 pc.
• Flour – 2 tbsp
• Salt – a pinch
• Sour cream – 200 g
• Condensed milk – 100 g

Making It Step by Step

Step 1: Prepare the Dry Ingredients

In a large bowl, combine the flour, sugar, salt, and baking powder. Mix well to ensure that the dry ingredients are evenly distributed. Set this aside for later.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat the room-temperature butter until it’s light and fluffy. Add the sour cream and mix it into the butter until it forms a smooth, creamy consistency. The butter and sour cream mixture will give the cake its moist, rich texture.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Be careful not to overmix the batter, as this can make the cake denser. Stop mixing as soon as the ingredients are just combined.

Step 4: Prepare the Bananas

Peel the bananas and slice them thinly. You can use up to 400 g of bananas, but feel free to use less if you prefer. The amount of banana you use will depend on the shape and size of your baking dish. The goal is to create a nice layer of banana in the cake, which will add moisture and flavor.

Step 5: Prepare the Walnuts

Chop the walnuts into small pieces. You can toast the walnuts in a dry pan for a few minutes to enhance their flavor, but this step is optional. Fold the chopped walnuts into the cake batter, making sure they are evenly distributed.

Step 6: Assemble the Cake

Preheat your oven to 180°C (350°F). Grease a baking dish with butter or line it with parchment paper.
Pour half of the batter into the prepared baking dish. Arrange the banana slices evenly over the batter. Then, pour the remaining batter on top of the banana layer, smoothing it out with a spatula.

Step 7: Bake the Cake

Bake the cake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the topping.

Step 8: Prepare the Sour Cream and Condensed Milk Topping

While the cake is baking, you can prepare the topping. In a medium bowl, whisk together the sugar, egg, flour, and salt. Once combined, add the sour cream and condensed milk, mixing until smooth and creamy. This mixture will create a rich, sweet, and tangy topping for the cake.

Step 9: Apply the Topping

Once the cake has cooled, pour the sour cream and condensed milk mixture over the top of the cake. Spread it out evenly with a spatula. Let the cake rest for at least an hour, preferably in the fridge, to allow the topping to set.

Step 10: Serve

Slice the cake into squares or your desired shape and serve. The cake can be served slightly chilled or at room temperature, depending on your preference.

Cooking Tips

• Banana Ripeness: Use very ripe bananas for the best flavor and natural sweetness. Bananas with brown spots are ideal for this cake.
• Texture Variation: For extra texture, you can leave some larger pieces of walnuts rather than chopping them finely. This will give the cake a nice contrast between soft bananas and crunchy nuts.
• Avoid Overmixing: When combining the dry and wet ingredients, mix until just combined to keep the cake light and airy. Overmixing can lead to a dense texture.
• Topping Options: For a thicker topping, you can reduce the sour cream slightly and add more condensed milk, adjusting the sweetness to taste.

Storage

• In the Refrigerator: Store the cake in an airtight container in the refrigerator for up to 4 days. The sour cream topping may soften the cake over time, so it’s best enjoyed fresh.
• In the Freezer: You can freeze this cake without the topping. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, thaw the cake and then add the topping before serving.

Nutritional Facts (Per serving, based on 10 servings)

• Calories: Approximately 320 kcal
• Protein: 5g
• Carbohydrates: 45g
• Fat: 14g
• Fiber: 2g
• Sugars: 25g
• Calcium: 10% of daily value
• Iron: 6% of daily value

FAQs

1. Can I use a different type of nut instead of walnuts?
   Yes, you can substitute walnuts with pecans, almonds, or even hazelnuts. The flavor will change slightly, but the cake will still have a nice crunch.
2. Can I replace the sour cream with something else?
   If you don’t have sour cream, you can use Greek yogurt or crème fraîche as a substitute. The flavor and texture will remain similar.
3. What’s the best way to serve this cake?
   This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
4. Can I make this cake gluten-free?
   Yes, you can use gluten-free flour in place of regular flour. Just ensure it’s a 1:1 substitution blend designed for baking.
5. How do I prevent the topping from being too runny?
   Ensure the cake has cooled completely before applying the topping. If the cake is warm, the topping may melt and become runny. You can also slightly reduce the amount of sour cream to thicken the topping.

Conclusion
Banana Walnut Cake with Sour Cream and Condensed Milk Topping is a delectable, crowd-pleasing dessert that perfectly balances sweetness, texture, and flavor. The moist banana base, crunchy walnuts, and creamy topping create a harmonious combination that makes this cake truly special. It’s versatile, easy to make, and great for any occasion. Whether you’re a beginner baker or an experienced cook, this recipe is sure to impress your family and friends. Give it a try, and enjoy the comforting flavors of bananas, walnuts, and sweet, creamy topping!