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Banana Walnut Cake Recipe

    Indulge your sweet tooth with this irresistible Banana Walnut Cake recipe.

    Moist, tender, and bursting with banana flavor, this cake is studded with crunchy walnuts for added texture and topped with a luscious cream cheese frosting.

    Whether you’re craving a delicious dessert for a special occasion or simply looking for a way to use up overripe bananas, this cake is sure to hit the spot.

    So preheat your oven and get ready to bake up a slice of heaven!

    Table of Contents


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


    Preheat the Oven and Prepare the Pan:

    Preheat your oven to 350°F (175°C).

    Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

    Mix the Dry Ingredients:

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

    Set aside.

    Cream the Butter and Sugar:

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

    Add the Eggs and Vanilla:

    Beat in the eggs, one at a time, until well incorporated.

    Stir in the mashed bananas and vanilla extract until smooth.

    Combine Wet and Dry Ingredients:

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

    Fold in the chopped walnuts.

    Bake the Cake:

    Pour the batter into the prepared cake pan and spread it out evenly.

    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Frost:

    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, frost the cake with cream cheese frosting.

    Slice and Serve:

    Slice the Banana Walnut Cake into wedges and serve. Enjoy with a cup of coffee or tea for a delightful treat!

    Nutritional Facts

    • Serving Size: 1 slice (1/12 of cake)
    • Calories: 280
    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 55mg
    • Sodium: 240mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 2g
    • Sugars: 20g
    • Protein: 4g


    Can I use whole wheat flour instead of all-purpose flour?

    Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that the texture and flavor of the cake may be slightly different.

    Can I omit the walnuts if I have a nut allergy?

    Yes, feel free to omit the walnuts if you have a nut allergy or simply prefer a nut-free cake. The cake will still be delicious without them.

    How should I store leftover cake?

    Store any leftover Banana Walnut Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

    Can I freeze the cake for later?

    Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.

    Can I use frozen bananas instead of fresh ones?

    Yes, you can use thawed frozen bananas in place of fresh ones for this recipe. Simply mash them well before adding them to the batter.

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