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Walnut Banana Cake Recipe

This walnut banana cake is tender, rich, and packed with ripe banana flavor plus crunchy toasted walnuts. It is simple enough for weekdays and delicious enough to disappear suspiciously fast.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 340 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Measuring cups
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 ripe bananas mashed
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Walnut Topping

  • 3/4 cup chopped walnuts toasted
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Whisk bananas, sugar, melted butter, eggs, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should stay thick and creamy.
  • Stir walnuts, brown sugar, flour, cinnamon, and butter until crumbly clusters form.
  • Spread batter evenly in pan. Scatter walnut topping across the surface edge to edge.
  • Bake 38 to 40 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Swap walnuts for pecans or add chocolate chips for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Banana Cake, Bristle Cookie, Ice Cream Cookie, Walnut Banana Cake