Description
A moist and tender banana cake with crunchy walnuts and a light, creamy crumb, perfect for breakfast or dessert.
Ingredients
Scale
- 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