Banana Cake with Walnuts

This Banana Cake with Walnuts is the cozy cousin of banana bread — soft, moist, and baked with the sweet richness of ripe bananas. Topped with a sprinkle of sugar and crunchy walnuts, it’s a simple farmhouse cake that feels both nostalgic and comforting.

Unlike banana bread, which is baked loaf-style, this banana cake is lighter, fluffier, and served in wedges like a true dessert. Perfect for using up overripe bananas, it comes together quickly with pantry ingredients and no fancy equipment.

Enjoy it plain with a dusting of powdered sugar, or dress it up with a cream cheese glaze for Sunday brunch. However you slice it, this banana cake is a timeless recipe — one you’ll want to bake over and over again.

Variations

• Banana Pecan Cake: Swap walnuts for pecans.
• Chocolate Chip Banana Cake: Fold in 1 cup chocolate chips.
• Banana Layer Cake: Bake in two pans and frost with cream cheese icing.

Substitutions

• Butter: Use vegetable oil for a softer crumb.
• Sour Cream: Swap with buttermilk or Greek yogurt.
• Walnuts: Substitute pecans or omit for nut-free.

Why You’ll Love This Recipe

It’s the best of both worlds — the cozy familiarity of banana bread with the tender crumb of a cake. Farmhouse simple, with the perfect balance of sweet bananas and nutty crunch.

FAQs

Q: Can I use frozen bananas?
A: Yes, thaw and drain before mashing.

Q: Can I double this recipe?
A: Yes, bake in a 9×13-inch pan.

Q: Can I frost banana cake?
A: Cream cheese frosting or glaze is a perfect match.

Q: Can I make it nut-free?
A: Yes, just leave out the walnuts — the cake will still be moist and flavorful.

Jana Rae

Banana Cake with Walnuts

Old-fashioned banana cake with walnuts — moist, tender, and perfect for cozy baking. A farmhouse classic for brunch, dessert, or afternoon coffee

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 medium ripe bananas mashed (about 1 ½ cups)
• ½ cup sour cream or plain yogurt
• ½ cup chopped walnuts plus extra for topping
• 2 tbsp granulated sugar for sprinkling on top

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Method

 

1. Heat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Stir in mashed bananas and sour cream until combined.
5. Gradually add flour mixture to wet ingredients. Fold in walnuts.
6. Pour into pan, sprinkle with 2 tbsp sugar and extra walnuts. Bake 40–45 minutes, until a toothpick comes out clean.
7. Cool before slicing. Serve plain, dusted with powdered sugar, or with cream cheese glaze.

Notes

Recipe Notes

• Best with very ripe bananas for maximum flavor.
• Keeps well for 3 days at room temp, or refrigerate up to 5 days.
• Freezes beautifully — wrap slices individually for quick snacks.