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Instructions
Step 1: Prepare Your Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal. Next, peel and mash the bananas in a small bowl until smooth, making sure to remove any large lumps. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed. Beat for about 2–3 minutes, or until the mixture becomes light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in the mixing bowl, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.
Step 4: Add Bananas and Walnuts
Fold in the mashed bananas and chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter. The batter should be thick and creamy, with bits of banana and walnut visible.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting (if using).
Step 6: Prepare the Cream Cheese Frosting (Optional)
While the cake cools, you can make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake. Garnish with extra chopped walnuts for added texture and a decorative touch.
Step 7: Serve and Enjoy
Slice the banana walnut cake into squares or wedges, and enjoy it with a hot cup of tea or coffee. The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips for the Best Banana Walnut Cake:
- Bananas: Overripe bananas are best for this recipe because they are sweeter and easier to mash. The darker the banana, the better.
- Walnuts: Toasting the walnuts lightly in a dry pan for 5-7 minutes can enhance their flavor and give the cake an even richer nutty taste.
- Make it Gluten-Free: If you’re looking for a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Variation: To make this cake vegan, swap the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use dairy-free butter and a plant-based milk like almond or oat milk.
Why You’ll Love This Banana Walnut Cake
- Moist & Flavorful: The mashed bananas create a moist texture that perfectly complements the crunch of the walnuts.
- Simple & Quick: With easy-to-find ingredients and minimal prep time, this cake is perfect for beginner bakers or anyone looking to make a quick yet impressive dessert.
- Versatile: Serve it plain, with frosting, or add a scoop of vanilla ice cream for an extra indulgent treat.
Banana walnut cake is a crowd-pleaser, with its comforting flavors and tender crumb. Whether you’re a banana lover or a fan of baked goods with a bit of crunch, this cake is sure to become a staple in your recipe collection.
Happy baking!
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