Classic Banana Nut Cake
A moist, golden-brown cake packed with the comforting sweetness of ripe bananas and the satisfying 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
- •3 ripe bananas, mashed (about 1.5 cups)
- •1/2 cup chopped walnuts (60g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- 3
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract and the mashed bananas.
- 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
- 6
Gently fold in the chopped walnuts.
- 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 it to a wire rack to cool completely.
💡 Chef tips
- Use bananas that are heavily spotted with brown; the riper the banana, the sweeter and more flavorful your cake will be.
- To enhance the flavor, toast your walnuts in a dry pan over medium heat for 3-5 minutes before adding them to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to 2 months.
✅ How it should turn out
The finished cake should have a deep golden crust, a tender and moist crumb, and a fragrant, sweet aroma of caramelized bananas and toasted nuts.