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banana nut cake

banana nut cake

This banana nut cake delivers everything you want in a homemade dessert. It's incredibly moist thanks to ripe bananas, with crunchy walnuts adding texture. The recipe is easy to follow and comes together in just one bowl, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 large very ripe bananas, mashed (about 1½ cups)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamo
  • ½ cup sour cream
  • 1 cup chopped walnuts

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add these dry ingredients to the banana mixture, alternating with the sour cream.
  5. Gently fold in the chopped walnuts.
  6. Pour the batter into your prepared pan(s) and spread evenly. Bake for 35-40 minutes for a 9x13 pan, or 25-30 minutes for round pans.
  7. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Notes

Use room temperature ingredients for better incorporation. Mash bananas thoroughly for the right consistency. Toast walnuts for enhanced flavor. Avoid opening the oven door during the first 25 minutes of baking.