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Delicious banana nut cake with golden brown crust, topped with chopped walnuts and light glaze on a rustic wooden table.

Banana Nut Cake

A soft, moist banana cake packed with toasted nuts. Easy to make and perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Cake, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method

Ingredients
  

  • 3 large Ripe bananas Mashed; about 1½ cups
  • 2 cups All-purpose flour Spoon and level for accuracy
  • 1 cup Sugar Granulated
  • ½ cup Brown sugar Packed
  • 2 large Eggs Room temperature
  • ½ cup Unsalted butter Melted
  • ½ cup Milk Any milk works
  • 1 teaspoon Baking soda Fresh for best rise
  • 1 teaspoon Baking powder Helps with lift
  • ½ teaspoon Salt Balances sweetness
  • 1 teaspoon Vanilla extract Adds flavor
  • 1 cup Chopped walnuts or pecans Fold into batter

Equipment

  • 1 9x13 inch baking pan Grease or line with parchment for easy removal
  • 1 Mixing bowl (large) For combining wet ingredients
  • 1 Mixing bowl (medium) For dry ingredients
  • 1 Whisk or electric mixer Helps blend batter smoothly
  • 1 Spatula For folding nuts and scraping batter
  • 1 Measuring cups Dry ingredients
  • 1 Measuring spoons Baking soda, baking powder, salt, vanilla
  • 1 cooling rack Cools cake evenly
  • Optional Potato masher or fork For mashing bananas

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Mash bananas in a bowl until smooth.
  3. In a separate bowl, mix flour, baking soda, baking powder, and salt.
  4. In another bowl, beat eggs with sugar and brown sugar.
  5. Add melted butter, milk, vanilla, and mashed bananas; mix well.
  6. Combine wet and dry ingredients; stir until just blended.
  7. Fold in chopped nuts.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake 35–40 minutes or until a toothpick comes out clean.
  10. Cool on a rack before slicing; optional frosting if desired.