A delightful twist on the classic banana bread, this moist banana walnut cake is perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Ensure the oven is fully preheated before placing the batter inside for even baking.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mash the bananas and mix them into the batter along with the vanilla extract and sour cream.
Mash bananas thoroughly to avoid lumps in the batter.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Sifting helps to aerate the flour and remove any lumps.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the cake tender.
Stir in the chopped walnuts.
Coat the walnuts in a bit of flour before adding to prevent sinking.
In a small bowl, mix together the brown sugar and cinnamon for the topping.
Mix thoroughly to evenly distribute the cinnamon.
Sprinkle half of the topping mixture over the bottom of the greased baking dish.
This creates a sweet crust on the bottom of the cake.
Pour the batter into the dish and spread evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the remaining topping mixture over the batter.
Ensure an even layer for a consistent flavor.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the dish halfway through baking for even cooking.
Allow the cake to cool before slicing and serving.
Cooling helps the cake set and makes slicing easier.
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