I’m so excited to share this banana nut cake recipe with you all. This recipe has been a staple in my household for years, and it’s always a hit with my family and friends. The combination of ripe bananas, crunchy walnuts, and warm spices is a match made in heaven.
I love how moist and flavorful this cake is, and the best part is that it’s incredibly easy to make. Simply mash up some ripe bananas, mix in some sugar, eggs, and flour, and top it off with a crunchy walnut streusel. This cake is perfect for any occasion – whether you’re looking for a sweet treat to serve at a family gathering or just want something delicious to enjoy on your own.
One of the things I love most about this recipe is that it’s actually quite healthy compared to other cakes out there. The bananas provide natural sweetness, and the walnuts add a boost of omega-3s. Plus, using whole wheat flour instead of all-purpose flour gives this cake a nutty flavor and extra fiber.
I like to make this cake on the weekends when I have more time to relax in the kitchen. It’s a great way to unwind and enjoy some quality time with my loved ones. And let me tell you – the aroma of banana nut cake wafting from the oven is absolutely heavenly!
My kids can’t get enough of this cake, and I love watching them enjoy every bite. It’s truly a family favorite.
Banana Nut Cake
4.8 from 1932 votes
This moist and flavorful banana nut cake is packed with ripe bananas and crunchy walnuts. It is perfect for breakfast, dessert, or a snack.
2Grease and flour a 9×5 inch loaf pan to prevent sticking.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4In a large bowl, beat the butter and both sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla and mashed bananas.
6The mixture may look slightly curdled, which is normal.
7Gradually add the flour mixture to the banana mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
8Mix on low speed just until combined, then fold in the chopped walnuts with a spatula.
9Pour the batter into the prepared loaf pan and spread it evenly.
10Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11The top should be golden brown and spring back when lightly touched.
12Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
13If using the glaze, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
For extra banana flavor, use very ripe bananas with brown spots. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes before adding to the batter for a deeper nutty taste.
Watch Video Of How Banana Nut Cake Works
One of my favorite things about this banana nut cake recipe is that it stores so well. You can keep it at room temperature for up to 2 days or wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
When you’re ready to serve it again, simply slice it up and reheat it in the microwave or oven until warmed through. This cake is perfect for family gatherings or potlucks because it’s so easy to transport and serves a crowd well.
❓ Frequently Asked Questions About Banana Nut Cake
What type of flour should I use?
You can use either whole wheat or all-purpose flour for this recipe – both will give you delicious results! If you’re looking for a healthier option, go with whole wheat.
Can I substitute the walnuts with another nut?
Yes, you can definitely substitute the walnuts with another nut if you prefer. Almonds or pecans work well too.
How do I know if my bananas are ripe enough?
Your bananas should be nice and yellow with brown spots – that’s when they’re perfect for baking!
Can I make this cake ahead of time?
Yes, you can definitely make this cake ahead of time! Simply wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
Why does the streusel topping get all soggy after baking?
That’s totally normal! The streusel topping will get soggy after baking because of the moisture from the banana mixture. But don’t worry – just sprinkle some extra sugar on top before serving and you’ll be good to go!
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