π Directions:
1οΈβ£ Preheat the oven to 175Β°C (350Β°F). Grease and flour two 8-inch round cake pans.
2οΈβ£ In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3οΈβ£ In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one by one, mixing well. Then add the vanilla extract.
4οΈβ£ Stir in the sour cream and mashed bananas until fully combined.
5οΈβ£ Gradually add the dry ingredients to the wet mixture, mixing gently. Fold in the walnuts and white chocolate chips.
6οΈβ£ Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7οΈβ£ Once cooled, spread half of the creamy custard over one layer of cake. Place the second layer on top and cover with the remaining custard.
8οΈβ£ Garnish with sliced bananas and walnuts. Serve immediately or refrigerate until ready to enjoy.
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