Banana Walnut Cake

a slice of banana cake in a blue plate along with a fork.

This Banana Walnut Cake is tall, moist and sturdy enough to be sliced. It's easy to make and has an intense banana flavor. With no frosting required, it’s perfect as a stand-alone snack cake. Plus, there's no need to mash the bananas!

Course Dessert

Cuisine American

Keyword banana and walnut cake, banana snack cake, banana walnut cake

Prep Time 5

Cook Time 1

Total Time 1 5

Servings Servings

Calories 309kcal

Author Maria Doss

Equipment

Ingredients

Dry ingredients

1 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

¾ cup walnuts finely chopped

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.
Pro tip: Beat for full 2 minutes. Sugar that is dissolved in liquid before baking breaks down more quickly, helping to caramelize more readily.
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.

Video

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