This Banana Walnut Cake is the ultimate dessert for banana lovers, offering a delightful balance of sweetness and crunch. The moist, tender crumb of the cake pairs perfectly with the rich, nutty flavor of toasted walnuts, making it a stand-out treat for any occasion. Whether you enjoy it as an afternoon snack, a birthday cake, or a simple dessert after dinner, this cake is sure to please everyone. With simple ingredients and easy instructions, you’ll be baking this irresistible cake in no time!
Ingredients:
- 2 ripe bananas (mashed)
- 1 cup walnuts (chopped)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup sugar (granulated)
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or milk with 1 tsp lemon juice)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- Mash the Bananas: Peel the bananas and mash them in a separate bowl until smooth with a few small lumps. Set aside.
- Toast the Walnuts: In a small pan over medium heat, toast the walnuts for about 3-5 minutes, stirring occasionally, until they become fragrant and lightly browned. Let them cool before adding them to the batter.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the mashed bananas and buttermilk. Start and end with the dry ingredients. Mix gently until just combined—do not overmix.
- Fold in Walnuts: Gently fold in the toasted walnuts with a spatula until evenly distributed.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as-is or with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel for extra indulgence.