Delicious Banana Walnut Cake Recipe for Every Occasion

The banana walnut cake is an old favorite that crosses comfort into celebration. The cake just melts the ripeness of the bananas with the crunch of the walnuts together into a nice balance of flavor and texture. This is best enjoyed over a pot of tea, but it makes for a perfect gift to send out to family members or loved ones as a sign of alchemy in the simplest ingredients under the magic of baking. With its aroma that can fill your kitchen and crumb that literally melts inside your mouth, this recipe becomes the favorite of any Indian household. Let's see how to make this moist irresistible cake step-by-step.

Recipe

Ingredients

For the Cake:

• Over-ripened bananas: 3 medium-sized, mashed
• All-purpose flour: 1 ¾ cups
• Walnuts: ½ cup, chopped
• Granulated sugar: ¾ cup
• Brown sugar: ¼ cup
• Eggs: 2 large
• Vegetable oil: ½ cup
• Milk: ¼ cup
• Vanilla extract: 1 teaspoon
• Baking soda: 1 teaspoon
• Baking powder ½ teaspoon
• Salt ¼ teaspoon
• Cinnamon powder ½ teaspoon. (optional).

Method:

1. Preheat oven to 180°C. Grease a loaf pan that measures 9 by 5 inches, then line the loaf pan using parchment paper. Now take a bowl, whisk well flour, baking soda, baking powder, salt and cinnamon together; keep aside.
2. In another bowl, cream together the eggs, granulated sugar, and brown sugar. Add the mashed bananas, oil, milk, and vanilla extract, and mix well.
3. Fold in the dry ingredients into the wet mixture gradually, mixing gently to avoid overmixing. A few lumps are okay.
4. Stir in the chopped walnuts and distribute them evenly.
5. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle some extra walnuts on top for a decorative touch.
6. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5 Tips for Moist and Delicious Banana Walnut Cake

Measure Flour Accurately

The way you measure flour can make or break your cake. Too much flour results in a dense, dry loaf, while too little may lead to a soggy texture. Use the spoon-and-level method: lightly spoon the flour into a measuring cup, then level it with the back of a knife. For utmost accuracy, consider investing in a digital kitchen scale.

Do Not Cut Down on Sugar

Sugar does more than just add sweetness. It keeps moisture in the cake, making it even softer. Sugar cutting will give the crumb drier and a less solid texture. To maintain the right mix of granulated and brown sugar, keep strictly to the recipe's quantity. Molasses in brown sugar also provides an additional flavor, which is somewhat subtle.

Do not overmix the batter

The excess mixing activates gluten in the flour, so instead of a delicate crumb, this produces a tough, chewy cake. Mix just until it is combined, even if it appears to be a little lumpy. Remind yourself, a light touch makes a nice, fluffy cake.

Use Overripe Bananas

The ripeness of your bananas significantly affects the outcome. Overripe bananas—those with dark spots and a soft texture—are sweeter and more aromatic. Their high sugar content enhances the moistness and imparts that signature banana taste. Freeze your bananas if needed and thaw before use.

Moisture Booster

Add the ingredients of vegetable oil and milk to keep the cake moist. The difference between oil and butter is that when the cake cools, the butter will harden, leaving the cake tough for days. Milk adds richness and improves the crumb structure.

3 Variations to Try

Chocolate Banana Walnut Cake

Add ¼ cup of unsweetened cocoa powder to the dry ingredients for a chocolatey twist. For added decadence, substitute half the chopped walnuts with dark chocolate chips. This version satisfies desires for a richer dessert.

Banana Walnut Caramel Cake

Drizzle caramel sauce over the cake when cooled or swirl it into the batter for pockets of gooey sweetness. Add a pinch of sea salt to the caramel for a balanced, savory edge.

Gluten-Free Banana Walnut Cake

Replace the all-purpose flour with the same quantity of gluten-free flour blend. Make sure that your baking powder and the rest of the ingredients are gluten-free. This version remains moist and nutty, so it's perfect for those who are gluten sensitive.