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Banana Nut Cake

Banana Nut Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 overripe medium bananas, mashed (about 1 cup)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts, toasted

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk melted butter, brown sugar, mashed banana, egg, vanilla, and sour cream until smooth.
  3. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Stir with a spatula just until no dry streaks remain.
  4. Fold in toasted walnuts with a few broad strokes.
  5. Pour batter into the pan, smooth the top, and bake 50 to 60 minutes until a toothpick comes out with moist crumbs.
  6. Cool in the pan 10 minutes, then turn out onto a wire rack. Slice and serve warm or at room temperature.

Notes

Cool the cake completely before slicing if you want neat, even slices. Store at room temperature for up to 2 days, or in the fridge wrapped tightly for longer freshness. For the best banana flavor, use bananas so ripe the peels are mostly black.