Tender Banana Walnut Cake

This banana walnut cake has a soft, plush crumb and toasted walnuts in every bite. It’s the dessert I reach for when I want something that feels a little special but doesn’t ask for a trip to the store.

The top bakes up with a thin, slightly crisp crust while the inside stays tender. A warm slice with a nub of butter or a cold one straight from the fridge, both work.

What Makes This Cake So Good

The crumb is soft and plush, thanks to plenty of ripe bananas and a splash of buttermilk. It’s not overly sweet, so the banana flavor really comes through.

The walnuts add a gentle crunch that keeps every forkful interesting. It’s the kind of cake that feels simple but special, and I’ve never had a slice turn out dry.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened: take it out of the fridge 30 minutes before you start
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar: adds a hint of caramel depth
• 2 large eggs, at room temperature: cold eggs can make the batter curdle
• 1 1/2 cups mashed very ripe bananas (about 3 medium): the spottier the peel, the sweeter the cake
• 1 tsp vanilla extract
• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon: optional, but I love the warmth it brings
• 1/3 cup buttermilk: or 1/3 cup whole milk mixed with 1 tsp lemon juice
• 1 cup chopped walnuts: plus a few extra halves for the top

Variations / Substitutions

• Make it nut free: swap the walnuts for an equal amount of toasted sunflower seeds or simply leave them out; the cake stays tender either way.
• Use whole wheat pastry flour: replace up to half the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor.
• Swap in oil: use 1/2 cup neutral vegetable oil in place of the butter; the crumb will be a little more open and stays soft even when cold.
• Add chocolate: stir 1/2 cup semisweet chocolate chips in with the walnuts for a banana chocolate chip loaf.

If you like a simpler loaf without nuts, our Spiced Banana Bread is another favorite.

How to Make Banana Walnut Cake

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, then line it with parchment so the ends overhang. In a large bowl, beat the 1/2 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar with a mixer on medium speed until the mixture is light and fluffy, about 3 minutes.

The color will noticeably lighten and the texture will look airy. If you stop the mixer and it still looks grainy, keep going another minute.

Step 2: Beat in the Eggs and Banana

Add the 2 eggs one at a time, beating well after each. Scrape down the bowl, then mix in the 1 1/2 cups mashed bananas and 1 tsp vanilla extract until just combined. The batter may look a little curdled at this stage, and that’s completely fine.

As the cake bakes, the banana pieces will soften into the crumb, leaving behind sweet, almost creamy pockets of fruit.

Step 3: Incorporate the Dry Ingredients and Buttermilk

In a separate bowl, whisk together the 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. With the mixer on low, add the dry mix in three parts, alternating with the 1/3 cup buttermilk, starting and ending with the flour. Mix only until you no longer see white streaks.

Overmixing here can make the cake tough and dense. Stop the mixer the second the flour disappears into the batter.

Step 4: Fold in the Walnuts and Transfer to the Pan

Remove the bowl from the mixer and, using a spatula, fold in the 1 cup chopped walnuts until they are evenly distributed. Scrape the thick batter into your prepared pan and smooth the top. If you like, press a few walnut halves onto the surface for a pretty top.

Tap the pan gently on the counter once or twice to release any large air bubbles trapped underneath.

Step 5: Bake Until Golden

Slide the pan onto the middle oven rack and bake for 50 to 60 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it. If the top seems to be browning too fast after 40 minutes, tent it loosely with foil.

You’ll smell the warm banana and cinnamon long before the timer goes off. A crack down the center is normal and a good sign of a well-risen cake.

Step 6: Cool and Slice

Let the cake rest in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Wait until it’s completely cool before slicing, unless you’re ready to eat it warm. A serrated knife will give you the cleanest slices without squashing the tender crumb.

When you cut in, you’ll see a soft, golden interior dotted with walnuts and the faint ribbon of cinnamon.

Tips for the Best Loaf

• Toast the walnuts in a dry pan over medium heat for 2 to 3 minutes before chopping them. It deepens their flavor and keeps them crunchy even after baking.
• Use a serrated bread knife to slice the cooled loaf. It cuts through the soft crumb without pressing out all the air.
• This cake tastes even better the next day. The banana flavor settles and the texture firms up just a little, making it easier to slice cleanly.
• Start checking for doneness 5 minutes before the lowest suggested time. Every oven runs a bit differently, and a dry banana cake is a sad banana cake.

Bake times by pan:

Keeping the Cake Fresh

• Refrigerate: Wrap leftover slices tightly in plastic wrap and keep them at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; the cake will firm up but still taste great.
• Reheating: A 10 second zap in the microwave brings a refrigerated slice back to warm, soft goodness.

Frequently Asked Questions

Can I use frozen bananas?

Yes, thaw them completely and drain off any excess liquid before mashing. The texture works just as well as fresh.

How do I make this cake gluten free?

Swap the all-purpose flour for a 1:1 gluten free flour blend that contains xanthan gum. It bakes up with a very similar crumb.

Can I use oil instead of butter?

You can use 1/2 cup of a neutral oil like vegetable or canola oil. The cake will be a little looser in the crumb and stay soft even straight from the fridge.

Why did my cake sink in the middle?

It was likely underbaked or the oven door was opened too early during baking. Make sure the toothpick test comes out with moist crumbs, not wet batter, and avoid peeking until the last 10 minutes.

Banana Walnut Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 364

Ingredients Method Notes

Ingredients

  

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 1/2 cups mashed very ripe bananas (about 3 medium)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup buttermilk
• 1 cup chopped walnuts

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment. Cream butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
2. Beat in eggs one at a time, then mix in mashed bananas and vanilla until combined.
3. Whisk flour, baking soda, salt, and cinnamon in a separate bowl. With mixer on low, add flour mixture in three additions alternating with buttermilk, beginning and ending with flour. Mix just until no dry streaks remain.
4. Fold in chopped walnuts with a spatula. Scrape batter into prepared pan, smooth the top, and add a few walnut halves if desired. Tap the pan gently on the counter.
5. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
6. Cool in the pan for 10 minutes, then lift out onto a wire rack. Slice when completely cool, using a serrated knife for clean cuts.

Notes

This loaf tastes even better the next day, so don’t be shy about making it ahead. If your bananas are extra large, you may need to bake it 5 minutes longer.