This Banana Walnut Cake is a simple snack cake using a very easy method to make. It is perfect enjoyed with coffee for snack, light breakfast or topped with frosting for dessert.
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Banana Walnut Cake
We love simple cakes that is delicious for snacking or with a cup of coffee like this orange cake or carrot walnut cake. All you need is basic baking ingredients to make this in no time like this air fryer banana cake.
It's no fuss and is perfect for any occasion topped with a cream cheese frosting. Looking for more ways to bake with over ripe fruits? Try this eggless banana muffins, spinach smoothie or banana mug cake.
Why Will You Love This Recipe?
- Easy to Make - There is no creaming butter. This recipe uses an unconventional but very easy method of mixing the batter.
- Texture - The cake is tall, moist but sturdy enough to be sliced and served.
- Perfect anytime - As a snack anytime or top with cream cheese frosting to serve for special occasions for birthday or holidays.
Can I Use Frozen Bananas?
Sure can and we do this very often. Thaw frozen fruits at room temperature and add to the wet ingredients. You can also try using them in spinach smoothie, healthy waffles or almond flour banana pancakes.
INGREDIENTS (Scroll to the bottom of the post for complete recipe)
- Bananas - Use very ripe fruits for natural sweetness, flavor and moisture
- Oil - Use neutral tasting oils like vegetable or corn oil.
- Flour - Regular all purpose flour.
- Sugar - We used regular white sugar.
- Leavening agents - Baking powder and baking soda.
- Sour cream - Sour cream adds richness and moisture.
- Eggs - Use 2 large eggs preferably at room temperature.
- Walnuts - Use finely chopped walnuts.
HELPFUL TIPS
- Use room temperature ingredients - Make sure the ingredients are at room temperature if possible.
- Other Pans to Use - Use a 9-inch round springform pan, round or square cake pan instead (the cake will be shorter in height when using a 9 inch pan).
- Measure flour correctly - Adding more or less flour is the common mistake in baking. Fluff your flour with a spoon and then spoon it into your cups before leveling it off with a butter knife.
- Don't have sour cream? Use plain yogurt or buttermilk instead.
How To Make? (Scroll to the bottom of the post for complete recipe)
- Mix dry - Whisk all purpose flour, baking powder, baking soda and salt together in a bowl.
- Beat wet - Beat sugar, vegetable oil, sour cream, bananas and vanilla extract with an electric beater for two minutes.
- Finish mixing - Add dry ingredients, finely chopped walnuts and continue beating for an additional 30 seconds.
- Bake - Transfer batter into a greased cake pan, top with more walnuts and bake at 350 degrees, until the top is golden in color.
How To Serve?
- Snack - Slice and serve with a hot cup of coffee or tea.
- Dessert - Top the cooled cake with cream cheese frosting or buttercream to make a simple one layer banana cake.
- Breakfast - It is hearty enough for a quick grab and go breakfast on busy mornings along with a glass of milk.
How To Store?
Store leftovers in an air tight container at room temperature for up to 4 days.
To Freeze - Place cooled cake in a gallon size zip lock bag, seal well and freeze for up to 3 months. Thaw overnight at room temperature.
FREQUENTLY ASKED QUESTIONS
Yes, store slices in an air tight container at room temperature for up to 4 days.
If your bananas aren't ripe enough to mash, place them on a baking sheet and bake at 350 degrees for 8 to 10 minutes or the skin turns black. Cool and add to the batter.
If the cake is not baked thoroughly then it can cause it to sink after baking. If your leavening agents are expired then it may cause it not rise properly.
The flour could be accidentally over-measured, so make sure that you fluff the flour before spooning into measuring cups. Another reason could be that the cake was baked too long.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More ways to use overripe bananas:
Banana Walnut Cake
This Banana Walnut Cake is a simple snack cake using a very easy method to make. It is perfect enjoyed with coffee for snack, light breakfast or topped with frosting for dessert.
Ingredients
Dry ingredients
- 1 cup + ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- 2 large ripe bananas, sliced
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- ½ cup sour cream, plain yogurt or buttermilk
- 1 teaspoon vanilla extract
Additional ingredients
Instructions
- Preheat oven to 350°F (177°F). Grease a 8-inch round baking pan with non-stick cooking spray and line the bottom with parchment paper.
- Add all dry ingredients into a medium bowl and whisk to combine.
- Add all wet ingredients into a large bowl, beat with a hand held electric beater for 2 minutes on high. Add dry ingredients, ½ cup chopped walnuts and beat for an additional 30 seconds.
- Transfer batter into the prepared pan, smooth top and sprinkle remaining walnuts on top.
- Bake for 50 to 60 minutes, until a toothpick inserted in the middle comes clean and the top looks golden brown in color.
- Place pan on a wire rack to cool.
Notes
Other Pans to Use - Use a 9-inch round springform pan, round or square cake pan instead (the cake will be shorter in height when using a 9 inch pan).
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 37mgSodium: 195mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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