Hey y'all! If you've been craving a seriously moist, flavor-packed cake, this Luscious Vanilla Banana Walnut Cake is exactly what you need. With the natural sweetness of ripe bananas, the warmth of pure vanilla, and a delightful crunch from chopped walnuts, this cake is the ultimate crowd-pleaser for brunch, tea-time, parties, or just a cozy afternoon treat. Trust me—every slice is a little taste of comfort. Ready to bake your new favorite cake? Let's get cooking!

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Why You'll Love This

Super moist and tender crumb thanks to ripe bananas.
Rich vanilla flavor perfectly complements the nutty walnuts.
Simple ingredients and easy steps, even for beginner bakers.
Versatile for any occasion—from breakfast to dessert.
Keeps beautifully, making it a make-ahead favorite!

Ingredients

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, at room temperature
½ cup (120ml) vegetable oil
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar, packed
1 tablespoon pure vanilla extract
3 medium very ripe bananas, mashed (about 1 ¼ cups)
2 tablespoons milk
1 cup (110g) chopped walnuts, plus extra for topping

Directions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Step 3: Beat Wet Ingredients

In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly creamy (about 1-2 minutes).

Step 4: Add Bananas and Milk

Stir in the mashed bananas and milk until just incorporated.

Step 5: Combine and Fold in Walnuts

Gently mix the dry ingredients into the wet mixture in two additions, stirring until just combined. Fold in the chopped walnuts, being careful not to overmix.

Step 6: Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle extra walnuts on top. Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely. Slice and enjoy!

Notes

For best results, use overripe bananas with lots of brown spots—these add more sweetness and moisture.
If you prefer a sweeter cake, add an extra tablespoon of sugar.
Mix by hand or on low speed—overmixing can make the cake dense.

Variations

Chocolate Chip Version: Swap half the walnuts for chocolate chips for a richer twist.
Gluten-Free: Substitute an equal amount of gluten-free all-purpose flour blend.
Spiced Banana Cake: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry mix for cozy spices.

Required Equipment

9-inch round cake pan
Parchment paper
Mixing bowls (medium and large)
Whisk
Spatula
Wire rack

Storage Instructions

Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. For longer storage, wrap slices individually and freeze for up to 2 months—thaw at room temperature before serving.

Suggested Pairings & Serving Recommendations

Delicious with a hot cup of coffee or tea.
Drizzle with caramel sauce or cream cheese frosting for extra indulgence.
Top with sliced bananas and whipped cream for a lovely dessert plate.

Pro Tips

Measure the flour using the spoon-and-level method to avoid a dense texture.
Don’t skip the parchment paper—this ensures the cake lifts out easily without sticking.
Let the cake cool completely before slicing for cleaner, neater pieces.

FAQ

Can I use frozen bananas?

Absolutely! Just thaw them completely and drain any excess liquid before mashing and using in the recipe.

Can I make this cake as muffins?

Yes! Divide the batter between lined muffin tins and bake at 350°F (175°C) for 18-22 minutes.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean or with a few moist crumbs—avoid overbaking for maximum moisture.