Banana Walnut Cake

Banana Cake Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Bananas – Use overripe bananas with lots of brown spots for maximum sweetness and flavor.
2. Oil – A neutral oil, such as vegetable or canola, ensures the cake stays moist for days without becoming greasy. It also helps achieve a tender, soft texture that's less dense than butter-based cakes.
3. Flour – All-purpose flour provides the necessary structure to hold the cake together while keeping it soft. Be sure to measure accurately to avoid a dry or overly dense result.
4. Sugar – White sugar is ideal here because it creates a lighter texture compared to brown sugar.
5. Leavening Agents – A combination of baking powder and baking soda ensures the perfect rise for a fluffy texture.
6. Sour Cream or Yogurt – Both add moisture, a subtle tang, and richness to the cake. They also help tenderize the crumb, resulting in a soft bite that isn’t overly sweet.
7. Eggs – Eggs act as a binder while also helping the cake rise and maintain structure. They contribute to a lighter texture and ensure that it doesn't fall apart when sliced.
8. Walnuts – Finely chopped walnuts add a pleasant crunch that contrasts the soft cake.

Tip: As I explain in ripe banana recipes, if using frozen bananas, let them thaw at room temperature, drain off any excess liquid, mash, then use as instructed in the recipe below.

How to make banana cake with oil?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1. Whisk all purpose flour, baking powder, baking soda and salt together in a bowl.

2 & 3. Add sugar, vegetable oil, sour cream or yogurt, mashed bananas and vanilla extract into another bowl. Beat with an electric beater for two minutes, until fluffy and creamy.

Add dry ingredients, finely chopped walnuts and continue beating for an additional 30 seconds.

4. Transfer batter into a greased cake pan, top with more walnuts and bake at 350 degrees, until the top is golden in color.

Recipe tips

• Use room temperature ingredients.
• Don't over mix. When adding the flour mixture you want to mix until just combined. Over-mixing will cause a denser banana cake.
• I prefer using an 8-inch round or square baking pan. If you use a 9-inch pan, like a springform or round pan, the cake will be shorter compared to the one baked in an 8-inch pan.
• To freeze, let the cake cool completely to room temperature. Wrap in a layer of plastic warp and then place in gallon size zipper bag, seal well and freeze for up to 3 months. Thaw overnight at room temperature.

More yummy banana cakes recipes

Looking for more recipes using ripe bananas? Whether you're craving a quick snack, a sweet dessert to impress, these cake recipes are simple, satisfying, and packed with flavor.

• Soft and fluffy with a golden crust, the air fryer banana cake delivers bakery-style results with just five minutes of prep.
• For gatherings or potlucks, banana sheet cake with chocolate ganache is a guaranteed hit—light, fluffy, and topped with a rich, shiny ganache that makes it feel extra special.
• Need something fast and cozy? banana mug cake cooks in the microwave in just 90 seconds and delivers warm banana cake goodness in every bite.
• Eggless banana bread is a pantry-friendly classic that’s incredibly soft and moist despite having no eggs or butter.