Banana Walnut Cake with Sour Cream and Condensed Milk Topping

This cake is best served at room temperature, but you can chill it in the refrigerator for a few hours before serving for a slightly firmer topping.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Variations:

You can swap out the walnuts for another type of nut, like pecans or almonds.

Add chocolate chips to the batter for a chocolatey twist.

FAQ:

Can I use a different type of oil? Yes! You can use melted coconut oil or any neutral oil, such as sunflower or canola oil, in place of vegetable oil.

Can I make this cake without the walnuts? Absolutely! If you prefer a nut-free version, simply leave out the walnuts, and the cake will still be delicious.

Can I freeze this cake? Yes, you can freeze the cake without the topping. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before adding the topping and serving.