Banana walnut cake is a delightful treat that combines the rich flavor of ripe bananas with the crunch of walnuts, all wrapped in a moist, fluffy cake. This cake is perfect for breakfast, dessert, or even a midday snack with a cup of tea or coffee. What sets this cake apart is its unique texture—light yet moist, offering a delicious blend of sweetness and nuttiness. Plus, it’s easy to make with simple ingredients that most bakers already have in their pantry.

The beauty of this vanilla banana walnut cake lies in its versatility. You can easily adjust the recipe to suit your taste, whether you prefer a more banana-heavy flavor or a stronger walnut crunch. The recipe can also be altered to make it healthier by using whole wheat flour or reducing the sugar. Whether you’re a seasoned baker or a novice, this recipe will have you baking like a pro. So, grab your ingredients and let’s dive into the wonderful world of banana walnut cake!

Ingredients:

To bake this irresistible cake, you will need the following ingredients:

2 ripe bananas (mashed)
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup buttermilk (or milk with a splash of lemon juice)
1 cup chopped walnuts (optional)

Preparation:

Here’s how to prepare the irresistible vanilla banana walnut cake:

Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. You should have about 1 ½ cups of mashed bananas.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until the mixture becomes light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the mashed bananas and chopped walnuts.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Mistakes to Avoid:

Even though this recipe is fairly straightforward, there are a few common mistakes to watch out for:

Using unripe bananas: Always use overripe bananas for the best flavor. Unripe bananas can make the cake less sweet and affect the texture.
Overmixing the batter: When mixing the dry ingredients with the wet ingredients, only mix until combined. Overmixing can result in a dense, tough cake.
Not properly measuring flour: Measuring flour accurately is essential. Too much flour can lead to a dry cake, while too little can make the cake too wet.
Not greasing the pan: Make sure you grease your baking pan or line it with parchment paper. This will help the cake come out easily and prevent it from sticking.

Ingredient Alternatives:

While the original recipe is already delicious, you can easily swap some of the ingredients to suit your taste, dietary needs, or what you have on hand. Here are some alternatives to consider:

Bananas: If you don’t have ripe bananas, you can substitute them with mashed apples or pears for a different flavor profile. Keep in mind that the texture might be slightly different, but still moist and flavorful.
Flour: For a healthier version, you can replace the all-purpose flour with whole wheat flour or almond flour. Whole wheat flour will give the cake a slightly denser texture, while almond flour will make it more moist.
Butter: You can swap butter with vegetable oil, coconut oil, or even Greek yogurt for a lighter version of the cake. Each alternative brings its own unique flavor, but they’ll all help maintain the cake’s moist texture.
Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk. Let it sit for 5-10 minutes before using.
Walnuts: If you’re not a fan of walnuts, you can easily replace them with other nuts like pecans, almonds, or hazelnuts. If you’re looking for a nut-free version, try using chocolate chips or dried fruits like raisins or cranberries for added texture.

Tips and Tricks:

Here are some tips to ensure your vanilla banana walnut cake turns out perfect every time:

Use ripe bananas: Overripe bananas are key for the best flavor and moisture. They are sweeter and mash easily, making them ideal for this recipe.
Don’t skip the rest time: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps the cake set and reduces the risk of it breaking apart.
Use room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting. This ensures better incorporation into the batter, leading to a smoother texture.
Check doneness: Baking times can vary depending on your oven and pan size. Always check the cake’s doneness with a toothpick; if it comes out clean, the cake is ready.
Avoid overmixing: Once you add the flour, mix only until combined. Overmixing can result in a dense cake, which is not what we want here.

Suggestions:

There are many ways you can serve and enjoy your banana walnut cake. Here are some suggestions to enhance your experience:

Frosting and Toppings: If you want to take your cake to the next level, consider frosting it with a simple cream cheese frosting or a chocolate ganache. For an extra touch, sprinkle some additional chopped walnuts on top for added texture.
Pairing with Ice Cream: Serve slices of this cake with a scoop of vanilla or cinnamon ice cream for a decadent dessert. The cold ice cream pairs perfectly with the warm, moist cake.
Breakfast Option: This cake also makes a great breakfast or snack option. You can serve it with a drizzle of honey or maple syrup and a side of fresh fruit for a wholesome treat.
Make it a Loaf: Instead of baking it as a cake, pour the batter into a loaf pan to make a banana walnut loaf. This version is perfect for slicing and serving as a snack or breakfast.
Add-ins: Feel free to mix in other ingredients like chocolate chips, dried fruits, or shredded coconut to customize the flavor and texture.

FAQ

Here are answers to some frequently asked questions about making this banana walnut cake:

Can I make this cake ahead of time? Yes! This cake can be made ahead of time and stored in an airtight container for up to 3-4 days. It can also be frozen for longer storage. Just wrap it tightly in plastic wrap or aluminum foil before freezing.
Can I replace the eggs in this recipe? Yes, you can use a flaxseed egg or chia egg as a substitute for eggs. To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens.
What can I use if I don’t have buttermilk? If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Can I make this cake gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is specifically designed for baking to get the best results.
Can I use frozen bananas? While fresh bananas are ideal, frozen bananas can also be used. Just make sure to thaw them and drain any excess moisture before mashing them into the batter

Conclusion:

The irresistibly moist vanilla banana walnut cake is a perfect combination of flavors and textures. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and results in a delicious cake that will please everyone. With the natural sweetness of ripe bananas and the crunch of walnuts, this cake is the ideal treat for any occasion. It’s perfect as a dessert after dinner, a snack with coffee, or even a breakfast option if you’re in the mood for something sweet. Plus, with the ability to adapt the ingredients to your taste or dietary needs, this recipe is versatile and customizable.

By following the steps and tips provided, you’re sure to create a cake that’s not only moist and flavorful but also a crowd-pleaser. So gather your ingredients, get baking, and enjoy this delicious banana walnut cake with friends and family

Moist Banana Walnut Cake Recipe

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Author: Emilline Labrita

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Ingredients

Scale

2 ripe bananas (mashed)
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup buttermilk (or milk with a splash of lemon juice)
1 cup chopped walnuts (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth (about 1 ½ cups).
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another large bowl, cream the softened butter and granulated sugar together using an electric mixer or a whisk until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the mashed bananas and chopped walnuts.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.