A moist and flavorful banana walnut cake, perfect for dessert or a sweet snack.
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Preheat the oven to 175°C (350°F). Grease and line an 8-inch round or square cake pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat together oil, both sugars, and eggs until light and combined. Add vanilla extract, mashed bananas, and yogurt. Mix well.
Gradually add the dry ingredients to the wet, mixing until just combined. Fold in chopped walnuts.
Pour the batter into the prepared pan and sprinkle extra walnuts on top. Bake for 30–35 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or chilled.
For a richer flavor, use melted butter instead of vegetable oil.
Ensure bananas are ripe for maximum sweetness and moisture.
Optional toppings include cream cheese frosting, a light dusting of powdered sugar, or a honey glaze with chopped walnuts.
Can I use a different type of nut?
Yes, you can substitute walnuts with pecans or almonds if preferred.
Can I make this cake dairy-free?
Yes, use a dairy-free yogurt alternative to make the cake dairy-free.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Yes, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.
What can I use instead of eggs?
You can use a flaxseed egg or applesauce as an egg substitute.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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