This banana walnut snack cake is the kind of treat you make once and keep on repeat. It’s soft, moist, and full of warm banana flavor with a gentle crunch from toasted walnuts. Not too sweet and not fussy, it’s the perfect slice to enjoy with a hot mug of coffee or a calming cup of tea.
The batter comes together in one bowl, and it bakes up into a tender, golden square. Whether you’re hosting brunch or need a quick afternoon pick-me-up, this cake hits the spot every time.
What Makes This Banana Walnut Cake Recipe So Good
- Perfect texture: Moist and tender from ripe bananas, with just enough walnut crunch to keep every bite interesting.
- Balanced sweetness: Not overly sugary, so it pairs beautifully with coffee or tea.
- One-bowl ease: Minimal prep, simple ingredients, and quick cleanup.
- Reliable rise: A mix of baking powder and baking soda gives a light, even crumb.
- Versatile: Great plain, dusted with powdered sugar, or topped with a thin swipe of cream cheese frosting.
Shopping List For Banana Walnut Cake
- Ripe bananas (about 3 medium, well-speckled)
- All-purpose flour (1 1/2 cups)
- Granulated sugar (1/2 cup)
- Light brown sugar (1/4 cup, packed)
- Unsalted butter (1/2 cup, melted and cooled) or neutral oil
- Egg (1 large)
- Plain Greek yogurt or sour cream (1/2 cup)
- Vanilla extract (1 1/2 teaspoons)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Kosher salt (1/2 teaspoon)
- Ground cinnamon (1/2 teaspoon)
- Walnuts (3/4 cup, chopped; toasted if possible)
- Optional: Chocolate chips (1/3 cup), turbinado sugar for topping, powdered sugar for dusting
Step-by-step Instructions For Banana Walnut Cake
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease an 8×8-inch square pan and line with a parchment sling for easy lifting.
- Toast the walnuts: Spread walnuts on a baking sheet and toast in the heating oven for 6–8 minutes, until fragrant.
Cool, then chop.
- Mash bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
- Whisk the wet ingredients: Add melted butter, granulated sugar, brown sugar, egg, yogurt, and vanilla. Whisk until combined and glossy.
- Combine dry ingredients: Sprinkle flour, baking powder, baking soda, salt, and cinnamon over the bowl.
Gently fold until just combined. Do not overmix.
- Fold in walnuts: Stir in the chopped walnuts (and chocolate chips, if using) until evenly distributed.
- Pan and top: Spread batter into the prepared pan, smoothing the top. For a light crunch, sprinkle with a teaspoon of turbinado sugar.
- Bake: Bake 28–35 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes, then lift out to a rack to cool completely.
This helps it set and slice cleanly.
- Finish and serve: Dust with powdered sugar or add a thin layer of cream cheese frosting if you like. Slice into squares and serve warm or at room temperature.
Storage Instructions For Banana Walnut Cake
- Room temperature: Store covered for up to 2 days. The cake stays moist thanks to the bananas and yogurt.
- Refrigerator: Keep in an airtight container for up to 5 days.
Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual slices tightly in plastic, then place in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Health Benefits Of Banana Walnut Cake
- Bananas: Provide potassium, vitamin B6, and fiber, which support heart health and steady energy.
- Walnuts: Rich in omega-3 fats and antioxidants that may support brain and heart health.
- Balanced treat: Yogurt adds protein and moisture, helping reduce the need for extra fat while keeping the cake tender.
- Moderation-friendly: Because it’s lightly sweet and cut into small squares, portion control is easy.
Mistakes To Avoid In Banana Walnut Cake
- Don’t use underripe bananas: Green or barely yellow bananas lack sweetness and flavor. Speckled bananas are best.
- Don’t overmix: Overworking the batter creates a tough texture.
Fold until the flour just disappears.
- Don’t skip cooling: Cutting while hot can make the cake crumble and seem gummy.
- Don’t overload with nuts or chips: Too many mix-ins can weigh the cake down and affect baking time.
- Don’t guess oven time: Ovens vary. Start checking at 28 minutes and use the toothpick test.
Alternatives For Banana Walnut Cake
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.
- Dairy-free: Swap butter for neutral oil and yogurt for a dairy-free yogurt. Ensure chocolate chips (if using) are dairy-free.
- No walnuts: Try pecans, almonds, or pumpkin seeds.
For nut-free, use toasted sunflower seeds.
- Lower sugar: Reduce total sugar by 2–3 tablespoons. The bananas keep it flavorful and moist.
- Spiced version: Add a pinch of nutmeg or cardamom for a cozy twist.
- Muffin format: Portion into a 12-cup muffin tin and bake 18–22 minutes.
FAQ About Banana Walnut Cake
How ripe should the bananas be?
Bananas should be very ripe with lots of brown spots. The darker and softer they are, the sweeter and more flavorful your cake will be.
Can I make this without eggs?
Yes.
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The texture will be slightly denser but still moist.
Do I have to toast the walnuts?
Toasting isn’t required, but it boosts flavor and adds crunch. If you’re short on time, use them raw and the cake will still be great.
What pan can I use if I don’t have an 8×8?
A 9-inch round cake pan works well.
Start checking for doneness a few minutes earlier, as the cake may bake slightly faster.
Can I add a frosting?
Absolutely. A light cream cheese frosting is perfect. Mix softened cream cheese with a bit of butter, powdered sugar, vanilla, and a pinch of salt, then spread a thin layer over the cooled cake.
Why did my cake sink in the middle?
This often happens if the batter was overmixed, the leavening was old, or the cake was underbaked.
Check your baking powder and soda dates, mix gently, and bake until the center springs back.
How do I keep the cake extra moist?
Use very ripe bananas, include the yogurt or sour cream, and avoid overbaking. Storing the cooled cake tightly wrapped helps lock in moisture.
Can I reduce the butter or oil further?
You can cut it to 6 tablespoons and add an extra tablespoon of yogurt if needed. Expect a slightly lighter crumb that’s still tender.
Wrapping Up On Banana Walnut Cake
This banana walnut snack cake is the kind of simple bake that never disappoints.
It’s quick to mix, reliable in the oven, and just sweet enough to complement your favorite hot drink. Keep a few ripe bananas on the counter, and you’ll be ready to make it anytime a cozy slice sounds good. Brew the coffee, warm a square, and enjoy.
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