Banana Nut Cake
This moist, tender banana cake is packed with toasted walnuts and finished with a simple, buttery crumb.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •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
- •3 ripe bananas, mashed (about 1 cup)
- •1/2 cup chopped walnuts (60g)
- •1/4 cup sour cream (60g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- 3
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract and mashed bananas.
- 5
Gently fold in the dry ingredients, alternating with the sour cream, 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 with a spatula.
- 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
- Use bananas that are heavily spotted or black-skinned for the best natural sweetness and moisture.
- Toast your walnuts in a dry pan over medium heat for 3-5 minutes before adding to the batter to enhance their nutty flavor.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze slices wrapped in plastic for up to one month.
✅ How it should turn out
The finished cake should have a deep golden-brown crust, a moist and tender crumb with a fragrant aroma of caramelized bananas and toasted nuts.