Banana walnut cake is a delicious, moist, and hearty treat that combines the natural sweetness of ripe bananas with the rich, earthy flavor of walnuts.
This cake is often praised for its fluffy texture and nutty flavor, making it a favorite for any time of day, from breakfast to a sweet treat.
This cake is simple to make and can be customized in many ways. You might choose to add chocolate chips to make it extra indulgent. It can be enjoyed plain or topped with a dusting of powdered sugar, cream cheese frosting, or even a drizzle of caramel for a more decadent treat.
This banana walnut cake is, fresh, and healthy, with minimal sugar, making it perfect with my morning coffee or as a wholesome afternoon snack that my son, also loves.
For a more delicious easy recipe try my date and walnut cake, orange cake, or apple and walnut cake.
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Equipment
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- Stand Mixer or a Hand Mixer
- Bundt Pan about 9-10 inches
- Spatula
Ingredients
- Unbleached All-Purpose Flour - Provides the structure of the cake.
- Baking Soda - Helps the cake to rise.
- Cinnamon - Provide great flavor to the cake and pair well with bananas and walnuts.
- Granulated Sugar - To sweeten the cake.
- Sea Salt - Helps to balance all the flavor
- Medium Size Eggs (room temperature) - Using room temperature cake helps the cake whip better and allows the cake to rise better, be fluffier, and be less dense.
- Vanilla - It adds extra flavor to baked goods.
- Unsalted Butter - Provides richness to the cake.
- Ripe Banana - Gives the cake the overall banana flavor, and helps to make it moist and sweet.
- Walnuts - Provides a nutty crunchy texture to the cake.
Why You'll Love This Recipe
- Incredibly Moist Texture: Thanks to the bananas and the butter, this cake stays moist for days, even when stored.
- Perfectly Balanced Flavors: The natural sweetness of ripe bananas pairs beautifully with the earthy crunch of walnuts, creating a deliciously satisfying contrast.
- Easy to Make: This is a simple, no-fuss recipe that requires basic ingredients and minimal prep time. It’s perfect for both beginners and experienced bakers.
- Versatile and Customizable: You can easily tweak this recipe by adding chocolate chips, or even some shredded coconut for added texture and flavor.
- Great for Any Occasion: Whether it’s a breakfast treat, a cozy afternoon snack, or a sweet finish to dinner, this cake fits any occasion.
- Kid-Friendly and Nutritious: It’s a sneaky way to add fruits and nuts to the day’s menu, and kids tend to love the sweet banana flavor.
Variations and Substitutions
- Fold in a handful of chocolate chips for a rich, decadent touch.
- Substitute the walnuts with pecans, almonds, or hazelnuts for a different nutty flavor.
- For a nut-free version, simply omit the walnuts.
- Add some strawberries or raspberries to the cake mixture or try my banana bread with chocolate chips and strawberries.
- You can split the mixture into 2 two 8x4.5” loaf pans instead of one bundt cake pan.
Storage and Freezing
- Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
- You can also freeze this for up to 3 months, just wrap the cooled cake tightly in plastic wrap, and thaw it in the refrigerator before serving.
Expert Tips
- Use Overripe Bananas: The riper, the better! Bananas with brown spots or even fully brown peels have a more natural sweetness and a stronger flavor, which makes the cake moister and more flavorful.
- Don’t Overmix: Overmixing can make the cake dense and tough. When combining wet and dry ingredients, gently fold them together just until no streaks of flour remain.
- Room Temperature Ingredients: Using room temperature eggs and butter, helps create a smooth batter and ensures even baking. Take your ingredients out about 30 minutes before baking.
- Check for Doneness Carefully: Banana cakes can look done on the outside but be undercooked in the center. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Frequently Asked Questions
Yes! Just thaw the frozen bananas and drain any excess liquid before mashing them. Frozen bananas often work well because they become very soft when thawed, making them easy to incorporate into the batter.
A dense cake is often caused by overmixing the batter, adding too much flour, or using under-ripe bananas. Make sure to measure flour correctly, use ripe bananas, and gently fold the ingredients to avoid overworking the batter.
Cream cheese frosting is a classic choice that complements the cake’s sweetness. Alternatively, try a simple vanilla glaze, whipped cream, or a dusting of powdered sugar.
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More Delicious Cakes
Banana Walnut Cake
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Method: Baking
- Diet: Halal
Description
Banana walnut cake is a delicious, moist, and hearty dessert that combines the natural sweetness of ripe bananas with the rich, earthy flavor of walnuts.
This cake is often praised for its dense texture and nutty flavor, making it a favorite for any time of day, from breakfast to dessert.
Ingredients
- 3 cups all-purpose Flour
- 2 teaspoons Baking Soda
- ½ Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 3 medium Size Eggs
- 2 Teaspoons Vanilla
- 1 cup Unsalted butter (softened)
- ¾ cup Sugar (add another ¼ cup of sugar for added sweetness).
- 1 cup Yogurt
- 4 Medium-sized Ripe Bananas (smashed)
- 1 cup Chopped Walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-10 inch bundt pan.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs until fluffy, then add the vanilla, sugar, and softened butter. Blend until smooth.
- Pour the wet mixture into the dry ingredients and mix until well combined.
- Add the yogurt and mashed bananas, mixing thoroughly.
- Fold in the chopped walnuts.
- Pour the batter into the greased pan and bake for 50-55 minutes, until golden and a toothpick comes out clean.
Notes
- Use Overripe Bananas: The riper, the better! Bananas with brown spots or even fully brown peels have a more natural sweetness and a stronger flavor, which makes the cake moister and more flavorful.
- Don’t Overmix: Overmixing can make the cake dense and tough. When combining wet and dry ingredients, gently fold them together just until no streaks of flour remain.
- Room Temperature Ingredients: Using room temperature eggs and butter, helps create a smooth batter and ensures even baking. Take your ingredients out about 30 minutes before baking.
- Check for Doneness Carefully: Banana cakes can look done on the outside but be undercooked in the center. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Nila says
Thank you for this recipe, I made it the other day and my kids loved it.
Wafa Shami says
Hi Nila, great to hear. You are welcome!
Belle says
Thank you for the delicious recipe. I made this yesterday for my family. I cut up after cooling and by the evening there were only crumbs left! Very delicious recipe, will be making again 🙂
Wafa Shami says
Hi Belle, that's awesome! Glad to hear your family enjoyed it.