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Homemade Banana Walnut Cake Recipe slice on a pink plate, topped with creamy frosting and chopped walnuts, with the rest of the cake blurred in the background.

Banana Walnut Cake

A moist and flavorful banana walnut cake made with overripe bananas, brown sugar, and toasted walnuts. This cake is incredibly simple to make and yields a delicious, real banana flavor that gets better over time.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Banana Walnut Cake, Banana walnut cake eggless, Banana walnut cake recipe, Banana walnut cake recipe Indian, Healthy banana walnut cake, Moist banana walnut cake recipe, Old fashioned banana walnut cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 14 slices
Calories: 250kcal
Cost: $7

Equipment

  • 1 9x13 baking pan or loaf pans (Grease with butter or cooking spray)
  • 1 Mixing bowls (For wet and dry ingredients)
  • 1 Fork (For mashing bananas)
  • 1 Whisk or wooden spoon (For mixing dry and wet ingredients)
  • 1 Measuring cups and spoons (For accurate ingredient measurement)
  • 1 Cooling rack (For cooling the cake after baking)

Ingredients

  • 3 large Overripe bananas - Black and mushy, more flavor and moisture
  • 1.5 cups All-purpose flour
  • 0.5 cup Granulated sugar
  • 0.5 cup Brown sugar
  • 0.5 cup Butter, softened
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1 cup Walnuts - Toasted and chopped
  • 1 teaspoon Cinnamon - (optional for flavor)
  • 0.5 cup Sour cream - (optional for extra moisture)

Instructions

  • Peel the overripe bananas and mash them in a bowl. Toast the walnuts at 350°F for 8 minutes and roughly chop them.
  • Softened butter is mixed with granulated and brown sugars until it becomes light and fluffy, which creates a base for the cake's texture.
  • Add eggs one at a time to the creamed butter mixture, mixing after each. Then stir in the mashed bananas and vanilla extract, resulting in a slightly curdled mixture.
  • In a separate bowl, whisk together flour, baking soda, and salt to combine the dry ingredients before adding them to the wet mixture.
  • Gently fold in the toasted walnuts, which will add crunch and flavor to the cake.
  • Pour the batter into a greased pan and bake at 350°F. The cake is ready when a toothpick inserted comes out with a few moist crumbs.
  • Let the cake cool in the pan for 15 minutes before slicing. It’s ready to be served and enjoyed!

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg