Banana Nut Cake
Submitted by Ruthie
Overripe bananas transform into a tender, nutty cake with barely any fuss. Walnuts add earthy crunch while sweet banana keeps every bite moist for days.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the kind of cake that saves those spotty bananas from the trash and turns them into something your family will request by name.
The batter comes together in one bowl without a mixer. Just mash, stir, and pour.
Sweet banana flavor runs through every slice, while walnuts bring a gentle crunch that makes this feel more special than the simple recipe suggests.
Perfect for afternoon coffee or a casual dessert that doesn’t require frosting to shine.
Kitchen Tips
- Banana ripeness matters: The blacker and spottier your bananas, the sweeter and more flavorful your cake. Don’t toss those overripe ones.
- Mix gently: Stir just until the flour disappears. Overmixing creates tough cake instead of tender crumb.
- Check doneness early: Ovens vary wildly. Start checking at 28 minutes with a toothpick to avoid dry cake.
- Skip the nuts if needed: This works beautifully without walnuts for nut-free households or picky eaters.
Variations
- Swap walnuts for pecans or chocolate chips
- Add 1 teaspoon vanilla extract for extra warmth
- Sprinkle cinnamon sugar on top before baking for a crispy crust
Ingredients
Directions
- Preheat your oven to 350°F (180°C). Grease and lightly flour a 9×13-inch oblong baking pan or two small 8×4-inch loaf pans to prevent sticking.
- In a large bowl, mash the bananas with a fork until mostly smooth but with a few small lumps for texture.
- Add the sugar, vegetable oil, egg, and milk to the mashed bananas. Stir everything together until well combined and the mixture looks creamy.
- In a separate bowl, whisk the flour and baking soda to evenly distribute the leavening.
- Gradually fold the dry ingredients into the wet mixture. Stir just until no flour streaks remain; overmixing can make the cake tough.
- Gently mix in the chopped walnuts, ensuring they’re scattered throughout the batter.
- Pour the batter into your prepared pan(s). Smooth the top with a spatula for even baking.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Loaf pans might need the full 35 minutes; check at 30 to avoid overbaking. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve once cooled for clean cuts.
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