Banana Walnut Cake Recipe – Easy Homemade Baking Guide

Last Updated on 4 months by Neha Deshmukh

Banana Walnut Cake Recipe – Easy Homemade Baking Guide

Hey everyone! If you’re anything like me, you always have a bunch of overripe bananas sitting on your counter, just begging to be used. And honestly, while banana bread is amazing, sometimes you crave something a little different. That’s where this Banana Walnut Cake comes in! It’s wonderfully moist, subtly sweet, and packed with the lovely crunch of walnuts. I first made this for a family get-together and it disappeared within minutes – seriously! It’s become a firm favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another banana cake recipe. It’s incredibly easy to make, even if you’re a beginner baker. The combination of ripe bananas and walnuts creates a flavour that’s comforting and delicious. Plus, it’s perfect for breakfast, a snack, or even a simple dessert. It’s a real crowd-pleaser, and honestly, it just feels like a warm hug in a slice.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 10 ripe bananas
• 3 cups flour (all-purpose and whole wheat blend) – about 375g
• 2 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 1 cup sugar – about 200g
• 1 cup oil – about 240ml
• 2 tsp vanilla extract
• 0.5 cup walnuts (roughly chopped) – about 60g
• 0.25 cup milk (optional) – about 60ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bananas: Choosing the Right Ripeness
The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas that are heavily speckled with brown spots – almost black is ideal! These are the ones with the most natural sugars.

Flour: Exploring All-Purpose vs. Whole Wheat Blend
I love using a blend of all-purpose and whole wheat flour. It gives the cake a slightly nutty flavour and a bit more texture. You can use all all-purpose if you prefer, or even experiment with spelt flour for a different taste.

Walnuts: Regional Variations & Toasting for Flavor
Walnuts are classic in banana cake, but feel free to experiment! In some parts of India, cashews are used for a richer flavour. Toasting the walnuts lightly before adding them to the batter really brings out their flavour – just a few minutes in a dry pan is perfect.

Oil: Options for a Moist Cake – Neutral vs. Flavored
I usually use a neutral oil like sunflower or canola oil, but you could also use melted coconut oil for a subtle coconut flavour. Just avoid strongly flavoured oils like olive oil, as they’ll overpower the banana.

Vanilla Extract: Quality & Substitutions
Good quality vanilla extract makes a difference! If you don’t have vanilla extract, you can substitute with a teaspoon of vanilla bean paste or a pinch of cardamom powder for a lovely Indian twist.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the oven to 180°C (350°F) for 10 minutes. Getting the oven nice and hot is key for a good rise.
2. Peel and mash the bananas thoroughly using a fork. Don’t worry about getting them perfectly smooth – a few lumps are fine!
3. Mix sugar, oil, and vanilla extract into the mashed bananas until the sugar dissolves. Give it a good whisk to combine everything nicely.
4. Sieve the flour, baking powder, baking soda, and salt together. This helps to ensure everything is evenly distributed and prevents lumps.
5. Fold the wet ingredients into the dry ingredients gently without overmixing. Overmixing develops the gluten in the flour, which can make the cake tough.
6. Add chopped walnuts and combine. If the batter is too thick, add milk a tablespoon at a time until it reaches a nice, pourable consistency.
7. Pour the batter into a greased baking tin and bake at 180°C for 45 minutes on the middle rack. I usually use a 9-inch round tin.
8. Check doneness by inserting a toothpick; it should come out clean. If it comes out with wet batter, bake for another 5-10 minutes.
9. Let the cake cool completely before slicing and serving. This is the hardest part, I know! But it’s important for the cake to set properly.

Expert Tips

• Don’t skip the sieving! It really does make a difference to the texture of the cake.
• If you’re worried about the walnuts sinking to the bottom, toss them in a little flour before adding them to the batter.
• For an extra moist cake, wrap it tightly in plastic wrap while it’s still slightly warm.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Walnut Cake: Substitute the milk with plant-based milk (almond, soy, or oat work well) and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of the egg.
Gluten-Free Banana Walnut Cake: Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.
Spice Level Adjustment – Adding Cinnamon or Nutmeg: A teaspoon of cinnamon or nutmeg adds a lovely warmth to the cake. My grandmother always added a pinch of cardamom – it’s delicious!
Festival Adaptations – Christmas & Diwali: Add a sprinkle of festive sprinkles or a drizzle of icing for a special occasion. During Diwali, I sometimes add a few saffron strands to the batter for a beautiful colour and flavour.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai! A dollop of whipped cream or a scoop of vanilla ice cream also makes a lovely addition.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

Can I use frozen bananas for this cake?
Yes, you can! Just thaw them completely and drain off any excess liquid before mashing.

How do I prevent the cake from becoming too dense?
Don’t overmix the batter! Gently fold the wet ingredients into the dry ingredients until just combined.

Can I substitute the walnuts with other nuts?
Absolutely! Pecans, almonds, or even macadamia nuts would all be delicious.

What’s the best way to store leftover banana walnut cake?
In an airtight container at room temperature or in the fridge.

Can this cake be made ahead of time?
Yes, you can bake it a day or two in advance and store it in an airtight container.

How can I tell if my oven temperature is accurate for baking this cake?
Use an oven thermometer to check the temperature. Ovens can sometimes be inaccurate, so it’s a good idea to double-check!