If there’s one cake that feels like a hug in dessert form, it’s this Banana Walnut Cake. Soft, moist, and just the right amount of sweet, this is the cake you’ll want to keep on your counter for those “oh, I need a little something with my chai” moments. The bananas bring that natural sweetness we all love, the walnuts add a nutty crunch, and together? Pure magic. Think of it as the perfect companion for breakfast, brunch, or that cosy evening snack.
Why We Love This Cake
Bananas and walnuts are a duo that never disappoint. The bananas make the crumb beautifully moist and tender, while the walnuts cut through with a rustic crunch that keeps every bite interesting. Add in a little brown sugar for depth, and you’ve got a cake that tastes like comfort baked right into it. Best of all? It’s simple enough for a beginner but still feels special enough to impress.
Here’s why this Banana Walnut Cake will win you over:
- Moist and delicious – ripe bananas and brown sugar keep it soft and flavour-packed.
- Perfect for any time – breakfast, brunch, or an anytime snack.
- Beginner-friendly – no fancy steps, no fuss.
- Customisable – dial up the bananas, sprinkle extra walnuts, or even try a streusel topping.
Ingredients You’ll Need
Nothing fancy here—just pantry staples and those overripe bananas sitting on your counter.
- 3 large ripe bananas, mashed (the riper, the better!)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
How to Make Banana Walnut Cake
Follow these simple steps, and you’ll have a cake that makes the whole kitchen smell heavenly.
- Preheat and prep – Heat your oven to 170°C. Grease two 8-inch round cake pans and line them with parchment paper.
- Mix the dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars – In a large bowl, use an electric mixer to beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla – Beat in the eggs one by one, then stir in vanilla extract.
- Mash in the bananas – Fold in those mashed bananas until everything is smooth and luscious.
- Combine wet and dry – Gently add the dry mixture into the wet, stirring just until combined. Don’t overmix—this keeps the cake soft.
- Fold in walnuts – Stir in the chopped walnuts so you get that lovely crunch in every slice.
- Bake – Divide the batter between the pans, smooth the tops, and bake for 30–35 minutes. Check with a toothpick—if it comes out clean, it’s ready.
- Cool and enjoy – Let the cakes cool for 10 minutes in the pans, then move them to a wire rack. Once cool, you can serve as-is, or add frosting if you’re in the mood for something extra.
Tips and Variations
- Use super-ripe bananas – those with brown freckles and a sweet aroma work best.
- Avoid overmixing – it’s the secret to a soft, tender crumb.
- Try a streusel topping – mix flour, brown sugar, and butter, then sprinkle on top before baking.
- Make it gluten-free – swap all-purpose flour with a gluten-free flour blend.
Final Thoughts
This Banana Walnut Cake is one of those timeless recipes you’ll come back to again and again. It’s homely yet indulgent, simple yet satisfying. Whether you’re baking for your family on a Sunday morning, carrying it along for a get-together, or just treating yourself after a long day, this cake never fails. The ripe bananas keep it moist, the walnuts bring crunch, and the overall flavour feels like comfort with a touch of elegance. So go ahead, grab those bananas from the fruit basket, and let’s get baking. One slice in, and you’ll know exactly why this cake deserves a spot in your favourites list.
