Banana Walnut Cake

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Poet's pantry (@yovanchef)
5.0
From 2 ratings

A moist and flavorful banana walnut cake, perfect for dessert or a sweet snack.

Banana Walnut Cake recipe
Prep Time
15min
Cook Time
35min
Total Time
50min

Ingredients

9 Servings
(1 serving = 1 slice)
  • all-purpose flour
    all-purpose flour
    1 1/2cups
  • baking powder
    baking powder
    1tsp
  • baking soda
    baking soda
    1/2tsp
  • salt
    salt
    1/4tsp
  • cinnamon
    cinnamon
    1/2tsp
  • vegetable oil
    vegetable oil
    1/2cup
  • granulated sugar
    granulated sugar
    1/2cup
  • brown sugar
    brown sugar
    1/4cup
  • large eggs
    large eggs
    2
  • vanilla extract
    vanilla extract
    1tsp
  • medium ripe bananas, mashed
    medium ripe bananas, mashed
    3
  • yogurt
    yogurt
    1/2cup
  • chopped walnuts
    chopped walnuts
    3/4cup

How to make Banana Walnut Cake

  1. Step 1

    Preheat the oven to 175°C (350°F). Grease and line an 8-inch round or square cake pan.

  2. Step 2

    In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

  3. Step 3

    In a separate bowl, beat together oil, both sugars, and eggs until light and combined. Add vanilla extract, mashed bananas, and yogurt. Mix well.

  4. Step 4

    Gradually add the dry ingredients to the wet, mixing until just combined. Fold in chopped walnuts.

  5. Step 5

    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.

  6. Step 6

    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or chilled.

Nutrition (per serving)

Calories

228.9kcal (11.44%)

Protein

3.1g (6.12%)

Carbs

25.6g (9.29%)

Sugars

12.8g (25.56%)

Healthy Fat

12.3g

Unhealthy Fat

1.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use melted butter instead of vegetable oil.

  2. Ensure bananas are ripe for maximum sweetness and moisture.

  3. Optional toppings include cream cheese frosting, a light dusting of powdered sugar, or a honey glaze with chopped walnuts.

FAQS

  1. Can I use a different type of nut?

    Yes, you can substitute walnuts with pecans or almonds if preferred.

  2. Can I make this cake dairy-free?

    Yes, use a dairy-free yogurt alternative to make the cake dairy-free.

  3. 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.

  4. Can I freeze the cake?

    Yes, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.

  5. What can I use instead of eggs?

    You can use a flaxseed egg or applesauce as an egg substitute.

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yovanchef's profile picture

Poet's pantry

(@yovanchef)

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,...

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