This tender banana cake is studded with crunchy walnuts and finished with a light, creamy crumb. It smells of warm banana and butter as it bakes. The crumb is moist and soft, with a subtle tang from the sour cream. Serve it plain, dusted with powdered sugar, or top with cream cheese frosting for extra richness.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 450 kcal
- Protein: 7 g
- Carbohydrates: 55 g
- Fat: 23 g
- Fiber: 2.5 g
- Sugar: 35 g
- Sodium: 275 mg
Why Make This Heavenly Banana Walnut Cream Cake
This cake is quick, forgiving, and full of comfort. It turns overripe bananas into something special: a moist, tender cake with toasted walnut crunch. The sour cream keeps the crumb silky and gives a slight tang that balances the sweet banana and sugar. It’s perfect for breakfast, an afternoon snack with tea, or a simple dessert. The flavors are familiar but rich, and the texture combines soft cake with crunchy nuts.
How to Make Heavenly Banana Walnut Cream Cake
This cake is straightforward. You cream butter and sugar, add eggs and mashed bananas, then gently combine dry ingredients and sour cream. Folding in walnuts gives texture. Bake until a toothpick comes out clean and cool completely before serving.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Measure and prepare all ingredients. Mash the bananas with a fork until mostly smooth. If you like, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and slightly darker; let cool.
Step 2: Mixing
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer. Beat in the eggs, one at a time, mixing well after each. Stir in the mashed bananas and vanilla until combined. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Add the dry mix to the banana mixture gradually, alternating with the sour cream, beginning and ending with the dry mix. Mix just until combined; do not overmix. Fold in the chopped (and cooled) walnuts by hand.
Step 3: Cooking
Pour the batter into the prepared 9-inch round cake pan and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary, so start checking at 25 minutes.
Step 4: Finishing
Let the cake cool in the pan for 10 minutes to set the structure. Run a knife around the edge, then turn the cake out onto a wire rack. Cool completely before slicing. If you want, dust with powdered sugar or frost with cream cheese frosting once cooled.
How to Serve Heavenly Banana Walnut Cream Cake
- Serve warm or at room temperature. Warm slices pair beautifully with vanilla ice cream or a dollop of whipped cream.
- For breakfast or brunch, add a smear of butter or cream cheese on a slice.
- For a dessert, top it with cream cheese frosting and extra chopped walnuts and a few banana slices for garnish.
- Slice thinly for a tea party or thicker for a dessert plate with fresh berries.
How to Store Heavenly Banana Walnut Cream Cake
- Room temperature: Store in an airtight container for up to 2 days. Keep away from direct heat.
- Refrigerator: Wrap or place in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezer: Wrap slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Expert Tips for Perfect Heavenly Banana Walnut Cream Cake
- Use ripe bananas with brown spots — they are sweeter and mash easily.
- Measure flour properly: spoon into the cup and level off to avoid a dry cake.
- Don’t overmix after adding flour. Stop when you see no streaks of flour.
- Toast walnuts for a deeper flavor and crunch. Cool before folding in.
- If you prefer, swap half the sugar for brown sugar for a richer, caramel note.
- For extra moisture, fold in a tablespoon of melted butter or a splash of milk if batter seems thick.
- Let the cake cool completely before frosting to prevent a runny topping.
Delicious Variations
- Cream Cheese Frosting: Top with a simple cream cheese frosting (cream cheese, butter, powdered sugar, vanilla). This adds tang and richness.
- Banana Walnut Loaf: Bake in a loaf pan at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
- Chocolate-Chip Banana Walnut Cake: Fold in 1/2 cup semisweet chocolate chips with the walnuts.
- Cinnamon Swirl: Add 1 teaspoon ground cinnamon to the dry mix for warm spice.
- Nut-Free Version: Replace walnuts with sunflower seeds or omit them and add 1/2 cup shredded coconut.
Frequently Asked Questions
Q: Can I use overripe bananas?
A: Yes. Overripe bananas with brown spots are best. They are sweeter and mash easily, which adds more banana flavor and moisture.
Q: Can I substitute sour cream?
A: Yes. Use plain yogurt (full-fat) or buttermilk in the same amount for similar moisture and tang. The texture may be slightly different but still tender.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. The top should spring back lightly when touched.
Q: Can I make this as cupcakes?
A: Yes. Fill cupcake liners two-thirds full and bake at 350°F (175°C) for 18–22 minutes. Check with a toothpick for doneness.
Q: How can I prevent the cake from sticking to the pan?
A: Grease the pan well and dust with flour, or line the bottom with parchment paper. Let the cake cool 10 minutes in the pan before inverting to avoid breakage.
Q: Can I reduce the sugar?
A: You can reduce sugar by 1/4 cup without a major texture change. The cake will be less sweet; bananas add natural sweetness.
Q: Are there gluten-free options?
A: Substitute a cup-for-cup gluten-free flour blend that contains xanthan gum. The texture may be slightly different; do not overmix.
Conclusion
This Heavenly Banana Walnut Cream Cake is an easy, satisfying recipe that turns simple pantry ingredients into a moist, fragrant cake. It’s great for casual get-togethers, cozy weekends, or a quick dessert. For another take on banana cake with creamy frosting, try this similar recipe for a richer finish: Amazing Banana Bread Cake with Cream Cheese Frosting. Give this cake a try — it’s warm, comforting, and reliable every time.
Print
Heavenly Banana Walnut Cream Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender banana cake with crunchy walnuts and a light, creamy crumb, perfect for breakfast or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Mash the bananas until mostly smooth and toast the chopped walnuts if desired.
- Cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the mashed bananas and vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the banana mixture, alternating with the sour cream.
- Fold in the walnuts gently, pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve as is, or dust with powdered sugar or cream cheese frosting if desired.
Notes
Store in an airtight container for up to 2 days at room temperature, or 5 days in the refrigerator. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 275mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2.5g
- Protein: 7g
- Cholesterol: 50mg
