Banana Walnut Cake Recipe

4 Min Read

Indulge in the delightful combination of sweet bananas and crunchy walnuts with this scrumptious banana walnut cake recipe.

Whether you’re looking for a comforting treat to enjoy with your morning coffee or a dessert to share with friends and family, this moist and flavorful cake is sure to satisfy your cravings.

With the perfect balance of ripe bananas and nutty walnuts, every bite of this cake is a burst of deliciousness.

Plus, it’s easy to make and guaranteed to become a favorite in your baking repertoire.


For the Cake:

  • 2 ripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream

For the Topping:

  • 1/2 cup chopped walnuts


1. Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the mashed bananas and vanilla extract.

2. Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the sour cream until smooth.

3. Add Walnuts

Fold in half of the chopped walnuts into the cake batter, reserving the other half for topping.

4. Bake the Cake

Pour the batter into the prepared loaf pan and spread it evenly.

Sprinkle the remaining chopped walnuts over the top of the batter.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice and serve the banana walnut cake, and enjoy!

Nutritional Facts

  • Servings: 10
  • Calories per serving: 280 kcal
  • Total Fat: 13g
    • Saturated Fat: 6g
    • Trans Fat: 0g
  • Cholesterol: 60mg
  • Sodium: 270mg
  • Total Carbohydrates: 38g
    • Dietary Fiber: 2g
    • Sugars: 22g
  • Protein: 4g


1. Can I use overripe bananas for this recipe?

Yes, overripe bananas with brown spots are perfect for banana walnut cake as they are sweeter and more flavorful.

2. Can I use other nuts instead of walnuts?

Absolutely! You can use chopped pecans, almonds, or hazelnuts instead of walnuts for added variety.

3. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to three days.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour to make this cake gluten-free.

5. Can I freeze leftover cake slices?

Yes, you can wrap leftover cake slices tightly in plastic wrap and aluminum foil before storing them in the freezer for up to three months. Thaw in the refrigerator before serving.

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