A moist and flavorful banana walnut cake, perfect for dessert or a sweet snack.
Ingredients
all-purpose flour1 1/2cups
baking powder1tsp
baking soda1/2tsp
salt1/4tsp
cinnamon1/2tsp
vegetable oil1/2cup
granulated sugar1/2cup- brown sugar1/4cup
large eggs2
vanilla extract1tsp
medium ripe bananas, mashed3
yogurt1/2cup
chopped walnuts3/4cup
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
How to make Banana Walnut Cake
- Step 1
Preheat the oven to 175°C (350°F). Grease and line an 8-inch round or square cake pan.
- Step 2
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- Step 4
Gradually add the dry ingredients to the wet, mixing until just combined. Fold in chopped walnuts.
- 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.
- 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)
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
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.
FAQS
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.
Loading reviews...
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, 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! 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,...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia