Best Homemade Banana Nut Cake

There’s something magical about the aroma of ripe bananas and toasted walnuts baking together in the oven. I’ll never forget the first time I made banana nut cake for Lila and Jack on a rainy Saturday afternoon. We had a basket of overripe bananas sitting on the counter, and my dad’s voice echoed in my memory: “Never waste good ingredients, Emily.” That simple wisdom led us to create the most tender, moist banana nut cake we’d ever tasted.

The kids stood by the oven, noses pressed to the glass, watching the cake rise and turn golden. Mark used to love this cake too, especially when I’d pack slices in his care packages. Now, whenever I bake this banana nut cake, my kitchen fills with warmth, laughter, and memories.

This recipe has become a Sunday staple in our home, and Grace always requests it when she visits. The combination of sweet bananas and crunchy nuts creates a texture and flavor that feels like a warm hug.

Why You’ll Love This Banana Nut Cake Recipe

This banana nut cake recipe delivers everything you want in a homemade dessert. First, it transforms those spotty bananas on your counter into something spectacular. The natural sweetness of ripe bananas means you don’t need excessive sugar. Additionally, this cake stays incredibly moist for days, making it perfect for meal prep or unexpected guests.

The texture strikes a beautiful balance between dense and fluffy. Moreover, the toasted walnuts add a satisfying crunch that contrasts wonderfully with the tender crumb. You’ll find this banana nut cake remarkably forgiving for beginner bakers.

Furthermore, it comes together in one bowl with basic pantry staples. Kids absolutely love helping mash the bananas, and the smell while baking is absolutely irresistible.

This recipe also works beautifully for breakfast, dessert, or an afternoon snack. Best of all, it reminds us that simple ingredients can create extraordinary comfort food.

Ingredients You’ll Need

Gathering your ingredients beforehand makes the baking process smooth and enjoyable. Here’s what you’ll need for this delicious banana nut cake:

The riper your bananas, the better your banana nut cake will taste. Look for bananas with plenty of brown spots. Fresh walnuts make a significant difference in flavor. I always toast mine lightly before adding them to enhance their nutty richness.

Substitutions & Variations

This banana nut cake recipe adapts beautifully to different preferences and dietary needs. Instead of walnuts, you can use pecans for a buttery flavor or almonds for something different. Grace loves adding chocolate chips alongside the nuts for an extra special treat.

For a healthier version, substitute half the all-purpose flour with whole wheat flour. You can also replace the butter with coconut oil for a dairy-free option. Greek yogurt works wonderfully in place of sour cream and adds protein.

If you want to reduce sugar, cut the granulated sugar to ¾ cup. The bananas provide plenty of natural sweetness. For a spiced variation, add ½ teaspoon of nutmeg and a pinch of ground ginger. Some people love adding shredded coconut to their banana nut cake for tropical flair.

You can also bake this as muffins instead of a cake. Simply reduce the baking time to 20-25 minutes. Mini loaf pans work beautifully too, making great gifts for neighbors and friends.

Step-by-Step Instructions

Making this banana nut cake is wonderfully straightforward. Follow these simple steps for perfect results every time.

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, then lightly flour it. This prevents your banana nut cake from sticking.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3-4 minutes with an electric mixer. The mixture should look pale and airy.

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and mashed bananas. Don’t worry if the mixture looks slightly curdled at this point. That’s completely normal when making banana nut cake.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add these dry ingredients to the banana mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined – overmixing creates a tough cake.

Gently fold in the chopped walnuts using a spatula. Make sure they’re distributed evenly throughout the batter. Pour the batter into your prepared pan and spread it evenly.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched. Let the banana nut cake cool in the pan for 15 minutes before transferring to a wire rack.

Pro Tips for Success

These tried-and-true tips will help you bake the best banana nut cake possible. First, always use bananas that are very ripe with brown spots. They’re sweeter and mash more easily.

Room temperature ingredients mix together more smoothly. Take your eggs, butter, and sour cream out of the fridge about an hour before baking. This creates a better texture in your banana nut cake.

Don’t skip toasting the walnuts. Spread them on a baking sheet and toast at 350°F for 5-7 minutes. This intensifies their flavor dramatically. Let them cool before chopping and adding to your batter.

Test for doneness properly. Insert a toothpick into the center of the cake. It should come out with just a few moist crumbs, not wet batter. Overbaking creates a dry banana nut cake.

For an extra-moist cake, brush the warm cake with a simple syrup made from equal parts sugar and water. Lila discovered this trick, and it works beautifully. Finally, resist cutting into your banana nut cake while it’s still hot. Patience rewards you with cleaner slices and better texture.

Storage & Reheating Tips

Proper storage keeps your banana nut cake fresh and delicious for days. At room temperature, cover the cake tightly with plastic wrap or store in an airtight container. It will stay moist for up to 3 days.

For longer storage, refrigerate your banana nut cake for up to one week. The cool temperature actually helps maintain moisture. Just bring slices to room temperature before serving, or warm them slightly for that fresh-baked taste.

This cake freezes exceptionally well. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Your banana nut cake will keep for up to 3 months frozen. Thaw overnight in the refrigerator or at room temperature for a few hours.

To reheat, microwave individual slices for 15-20 seconds. Alternatively, warm slices in a 300°F oven for about 10 minutes. The cake tastes freshly baked again. Jack loves his banana nut cake slices warmed with a pat of butter melting on top.

What to Serve With This Recipe

This versatile banana nut cake pairs wonderfully with many accompaniments. For breakfast, serve it alongside hot coffee or cold milk. The combination is simply perfect for lazy weekend mornings.

A dollop of whipped cream transforms this cake into an elegant dessert. Cream cheese frosting also works beautifully if you want something richer. Grace makes a brown butter glaze that’s absolutely divine over banana nut cake.

Fresh berries add a bright, tart contrast to the sweet cake. Strawberries and blueberries work particularly well. For an indulgent treat, serve warm slices with vanilla ice cream.

This banana nut cake also complements afternoon tea perfectly. Pair it with Earl Grey or chamomile for a comforting break. At potlucks, it disappears quickly alongside fruit salads and other light desserts. The kids love it in their lunchboxes with some apple slices and cheese.

FAQs

Can I make banana nut cake without eggs?

Yes, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5 minutes before using. Applesauce also works as an egg substitute, using ¼ cup per egg. The texture will be slightly different but still delicious.

Why is my banana nut cake dry?

Dry cake usually results from overbaking or too much flour. Always measure flour correctly by spooning it into the measuring cup and leveling it off. Check your cake 5 minutes before the recommended baking time. Very ripe bananas and sour cream help maintain moisture throughout the baking process.

Can I use frozen bananas for banana nut cake?

Absolutely! Frozen bananas work perfectly. Thaw them completely and drain excess liquid before mashing.

Frozen bananas are often even sweeter than fresh ones. I keep overripe bananas in my freezer specifically for making this banana nut cake recipe.

How do I keep nuts from sinking to the bottom?

Toss your chopped walnuts in a tablespoon of flour before folding them into the batter. This coating helps suspend them throughout the cake. Also, make sure your batter isn’t too thin, which can cause nuts to sink during baking.

Can I make banana nut cake ahead of time?

Yes, this cake actually tastes better the next day as the flavors meld together. Bake it up to two days ahead and store covered at room temperature. For events, I often bake my banana nut cake the night before. It slices more cleanly and the moisture distributes perfectly.

Banana nut cake is a classic dessert beloved for its moist texture and comforting flavor, often enhanced by the sweetness of ripe bananas and the crunch of walnuts or pecans. This popular baked good has roots in various regional cuisines, evolving from simple fruit breads to more elaborate cakes, much like the development of traditional banana bread. Its versatility makes it a staple in many home kitchens, often served for breakfast, dessert, or as a delightful snack, highlighting how simple ingredients can be transformed into extraordinary comfort food.

Nutrition Information (per serving)

Based on 12 servings:

This banana nut cake provides good amounts of potassium from the bananas and omega-3 fatty acids from the walnuts. While it’s a treat, it offers more nutritional value than many conventional cakes. The natural fruit content adds vitamins and minerals that make this dessert a bit more wholesome. Enjoying a slice with your morning coffee or as an afternoon snack fits perfectly into a balanced lifestyle.

banana nut cake

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• Author: Grace
• Total Time: 85 mins
• Yield: 12 servings 1x

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Description

This banana nut cake recipe delivers everything you want in a homemade dessert. It transforms spotty bananas into something spectacular, using their natural sweetness to reduce the need for excessive sugar. The cake stays incredibly moist for days, with a texture balancing dense and fluffy, and toasted walnuts adding a satisfying crunch. It's forgiving for beginner bakers, comes together in one bowl with basic pantry staples, and the smell while baking is irresistible. Perfect for breakfast, dessert, or an afternoon snack, it reminds us that simple ingredients can create extraordinary comfort food.

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Ingredients

Scale 1x2x3x

1½ cups Mashed ripe bananas
2 cups All-purpose flour
1 cup Granulated sugar
½ cup Brown sugar
½ cup Softened unsalted butter
2 large Eggs
2 teaspoons Vanilla extract
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 teaspoon Ground cinnamo
½ cup Sour cream
1 cup Chopped walnuts

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, then lightly flour it to prevent sticking
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer. The mixture should appear pale and airy
3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and mashed bananas. A slightly curdled appearance at this stage is normal
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add these dry ingredients to the banana mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined; avoid overmixing to prevent a tough cake
5. Gently fold in the chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter. Pour the batter into your prepared pan and spread it evenly
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched. Let the cake cool in the pan for 15 minutes before transferring to a wire rack

Notes

Always use very ripe bananas with brown spots; they are sweeter and mash more easily.

Use room temperature ingredients (eggs, butter, sour cream) for a smoother mix and better cake texture.

Toast walnuts at 350°F (175°C) for 5-7 minutes to intensify their flavor; let them cool before chopping.

Test for doneness with a toothpick; it should come out with just a few moist crumbs. Avoid overbaking to prevent a dry cake.

For an extra-moist cake, brush the warm cake with a simple syrup made from equal parts sugar and water.

Resist cutting the cake while hot for cleaner slices and better texture.

Store tightly covered at room temperature for up to 3 days, or refrigerate for up to one week.

The cake freezes exceptionally well for up to 3 months; thaw overnight in the refrigerator or at room temperature.

Reheat individual slices in the microwave (15-20 seconds) or a 300°F (150°C) oven (about 10 minutes).

Substitutions: Pecans or almonds for walnuts; chocolate chips for an extra treat; half whole wheat flour for all-purpose; coconut oil for butter (dairy-free); Greek yogurt for sour cream (adds protein); ¾ cup granulated sugar for less sweetness; ½ teaspoon nutmeg and a pinch of ground ginger for a spiced variation; shredded coconut for tropical flair.

Can be baked as muffins (reduce baking time to 20-25 minutes) or in mini loaf pans.

To keep nuts from sinking, toss them in a tablespoon of flour before folding into the batter.

This cake tastes better the next day as the flavors meld together, making it ideal to bake ahead of time.

Dry cake usually results from overbaking or too much flour; always measure flour correctly by spooning it into the measuring cup and leveling it off.

Frozen bananas work perfectly; thaw them completely and drain excess liquid before mashing.

Each egg can be substituted with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or ¼ cup of applesauce.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 340 kcal
• Sugar: 28g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg