Banana Nut Cake
A moist, aromatic, and comforting cake that perfectly highlights the sweetness of overripe bananas and the earthy crunch of toasted walnuts.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- •1/2 cup chopped walnuts (60g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt.
- 3
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
- 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
- 6
Fold in the chopped walnuts gently with a spatula.
- 7
Pour the batter into the prepared pan and smooth the top.
- 8
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For the best flavor, use bananas that are heavily spotted with brown; the riper the banana, the sweeter and more fragrant the cake.
- Toast the walnuts in a dry pan over medium heat for 3-5 minutes before adding them to the batter to enhance their nuttiness.
- Store the cake in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.
✅ How it should turn out
The finished cake should have a golden-brown crust, a tender and moist crumb, and a warm, sweet banana aroma with a satisfying crunch from the toasted walnuts.