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.
Ingredients
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
Instructions
- 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
- 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
- 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
- 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
- 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
- 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