Moist Banana Walnut Cake

Description:

This incredibly moist banana walnut cake is full of ripe banana flavor, crunchy walnuts, and warm hints of vanilla and cinnamon. It’s a cozy, comforting dessert or snack that stays tender for days—perfect for using up overripe bananas!

Origin:

Banana cake originated as a variation of banana bread, a beloved recipe born during the Great Depression in the U.S., when reducing food waste became essential. The walnut addition is inspired by traditional American baking, adding texture and a nutty depth.

Ingredients (Quantity):

Cake:

All-purpose flour – 1¾ cups (220g)
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Salt – ½ teaspoon
Ground cinnamon – 1 teaspoon (optional but recommended)
Ripe bananas (mashed) – 1½ cups (about 3 large bananas)
Unsalted butter (room temperature) – ½ cup (1 stick / 113g)
Granulated sugar – ½ cup (100g)
Brown sugar – ¼ cup (50g)
Eggs – 2 large
Vanilla extract – 1½ teaspoons
Sour cream or plain yogurt – ⅓ cup (80ml)
Chopped walnuts – ¾ cup (plus extra for topping)

Optional Ingredients:

Chocolate chips – ½ cup (for a chocolate twist)
Nutmeg – ¼ teaspoon (for a spiced version)
Cream cheese frosting – for a layered or topped version
Maple syrup – drizzle on top for extra richness

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan, or line with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add eggs and bananas: Beat in eggs one at a time, then mix in mashed bananas and vanilla extract until combined.
Add sour cream: Mix in the sour cream or yogurt until smooth.
Combine: Add dry ingredients to wet mixture, stirring just until combined. Fold in chopped walnuts.
Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle extra walnuts on top if desired. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain, dusted with powdered sugar, or frosted.

Tips for Success:

Use overripe bananas (heavily speckled or black) for the best flavor and moisture.
Don’t overmix the batter—just stir until combined.
Lightly toast the walnuts before folding in for enhanced flavor.
For a taller cake, use a loaf pan or double the recipe for layers.